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Couscous For You - 759 recipes

Cut loose with a couscous recipe! Enjoy these little pasta pellets with practically any meat or vegetable.

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By á-6505

Rate this recipe 4.4/5 (7 Votes)
Z_Eggplant and Chickpea Stew with Couscous 1 Picture
Details

Servings 4
Preparation time 20
Cooking time 50

  • 1 can(s) (8-ounce) tomato sauce
  • 1 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) curry powder
  • Kosher salt
  • Pepper
  • 1 can(s) (15-ounce) diced tomatoes
  • 1 medium onion, finely chopped
  • 1 medium (about 3/4 pound) eggplant, cut into 3/4-inch pieces
  • 1 can(s) (15-ounce) chickpeas, rinsed
  • 3/4 cup(s) couscous
  • Chopped cilantro, for serving
  • Plain Greek yogurt, for serving

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Served on a bed of fluffy couscous, this colorful vegetarian dish is full of big, bold flavors

Top rated Couscous recipes

By

Put couscous in a heatproof bowl and add 1 1/2 c boiling water

  • 1 c couscous
  • 1 minced garlic clove
  • 1 jalapeno, seeded and thinly sliced
  • 1/4 c plus 3 T olive oil
  • 1/4 c rice vinegar
  • 1/4 c chopped mint
  • 1/2 t salt
  • 1/4 t pepper
  • 4 6-oz yellow squash
  • 2 c watercress
  • 1/4 c crumbled feta
  • 10 sliced scallions
4.3/5 (6 Votes)

By

Come Join & Invite your Friends & Family » Deliciously Dished: https://www

  • FOR THE LIME VINAIGRETTE:
  • 1 cup couscous
  • 1 avocado, halved, seeded, peeled and diced
  • 1/2 cup corn kernels
  • 1/2 cup strawberries, quartered
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons pine nuts
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • Zest of 1 lime
  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons sugar, or more to taste
4.4/5 (12 Votes)

By

One-pot meals, like this all-in-one chicken thigh, kale and Israeli couscous recipe, are perfect for nights when yo...

  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, halved and sliced
  • 1 cup Israeli couscous
  • 2 cloves garlic, minced
  • 4 cups very thinly sliced kale
  • 2 cups reduced-sodium chicken broth
4.5/5 (13 Votes)

By

Substitutions: If you are trying to avoid sodium (in soy sauce and tamari), wheat (in couscous and soy sauce), and/...

  • 3 cups water
  • 1 cup dry Israeli (large) couscous
  • 2 cloves garlic
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons peanut butter
  • 2 tablespoons low-sodium tamari or soy sauce
  • 1/4 cup water
1/2 cup water and more as needed
  • 2 cups small broccoli florets
  • 3 carrots, thinly sliced or julienned (like matchsticks)
  • 8 mushrooms, diced
  • 1/2 head of cabbage, thinly sliced
  • 1 cup frozen green peas (thawed)
  • 1/2 cup cilantro leaves, roughly chopped
  • 4 scallions (green onions), chopped
4.1/5 (15 Votes)

By

Prepare couscous according to package directions

  • 1 1/2 cups pearl couscous
  • 3/4 cup basil leaves
  • 1/3 cup EVOO
  • 1 tablespoon white wine vinegar
  • 1 cup corn kernals (from 2 small ears)
  • 1/2 cup finely chopped red onion
  • 1 orange habanero chile-stemmed, seeded, ribbed and minced
  • 6 ounces feta cheese, cut inot 1/2-inch cubes
  • Salt and pepper
  • 4 cups baby spinach
5/5 (8 Votes)

By

Heat oven to 425 degrees. Pat chicken dry with paper towels and season generously with salt

  • 1 (approximately 3-pound) chicken, broken into parts
  • Salt
  • 1/2 cup olive oil
  • 2 lemons
  • 1 3/4 cups water
  • 1 (7-ounce) box couscous
  • 1 tablespoon butter
  • 8 garlic cloves
  • 2 medium zucchinis cut into 1/2-inch cubes
  • 2 1/2 tablespoons mint leaves, roughly chopped
5/5 (5 Votes)

By

In a very large, enameled cast-iron casserole, melt 3 tablespoons of the butter in the olive oil

  • 4 1/2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 large Spanish onion, thinly sliced
  • Large pinch of saffron threads
  • Water
  • 4 meaty lamb shanks (about 1 pound each)
  • Salt and freshly ground black pepper
  • 1 tablespoon sweet paprika, plus more for dusting
  • 2 teaspoons ground cumin
  • Large pinch of cayenne pepper
  • 3 large plum tomatoes—peeled, seeded and quartered
  • 10 parsley sprigs and 1 large thyme sprig, tied in kitchen string
  • 3 medium boiling potatoes, cut into 1 1/2-inch chunks
  • 3 large celery ribs, cut into 2-inch lengths
  • 2 large carrots, cut into 2-inch lengths
  • 2 red bell peppers, cut into 2-inch pieces
  • 3 medium zucchini, cut into 2-inch pieces
  • 2 cups frozen peas
  • 2 cups couscous
  • 1/4 cup slivered mint leaves
  • Harissa, for serving
5/5 (5 Votes)

By

STEP 1 In a small saucepan, combine couscous, 1 cup water, and 1/2 teaspoon salt

  • 3/4 cup Israeli couscous
  • Coarse salt and ground pepper
  • 3 tablespoons olive oil
  • 1 pound Italian or graffiti eggplants, cut into 1/2-inch chunks
  • 3 shallots, trimmed and quartered
  • 2 teaspoons red-wine vinegar
  • 1/3 cup lightly packed fresh basil, torn
  • DIRECTIONS
5/5 (4 Votes)

By

Finely chop zucchini and red pepper

  • 2 cups cooked orzo
  • 1 cup cooked couscous
  • Cook orzo & couscous according to pkg directions. Drain & rinse orzo. Set couscous aside to cool.
  • 1/2 green zucchini
  • 1 red bell pepper
  • 4 oz feta cheese (brick not crumbled --- plain or sun-dried tomato
  • 1/4 cup finely chopped herbs (mint, thyme and parsley)
  • 1/3 jar sun-dried tomatoes - packed in oil
  • 1/4 cup Kalamata olives (or plan black olives)
  • 2 Tbsp olive oil (or use 1 Tbsp olive oil and 1 Tbsp oil from tomatoes)
  • 1 Tbsp red wine vinegar
5/5 (3 Votes)

By

334 calories

  • 4 1/4 cups water
  • 8 large cabbage leaves
  • 3/4 tsp salt
  • 1 cup whole-wheat couscous
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 4 cups chopped plum tomatoes
  • 2 tsp red-wine vinegar
  • 1 tsp sugar
  • 1/4 tsp ground cinnamon
  • 1/3 cup crumbled feta
  • 3 tablespoons chopped kalamata olives
  • 2 tablespoons fresh mint
5/5 (2 Votes)

By

Aprons Advice Complete your meal with fresh salad blend, ciabatta bread, and pumpkin pie for dessert

  • 2 (1-inch-thick) boneless ribeye steaks (about 2 lb)
  • 2 lemons, for juice
  • 4 cloves garlic, finely chopped
  • 1 1/2 teaspoons pumpkin pie spice (or cinnamon)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 16 (6-inch) wooden skewers
  • 2 tablespoons lemon (or garlic) hummus
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  • 1 cup pearl (or regular) couscous
  • 2 medium tomatoes, finely chopped
  • 1/4 cup fresh Italian parsley, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 1 lemon, for zest/juice
  • 1/2 cup crumbled garlic/herb feta cheese
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
5/5 (1 Votes)

By

Martha Stewart Living, September 2016, page 82

  • 2 tablespoons couscous
  • 1 tablespoon mild harissa
  • 1/3 cup very thinly sliced zucchini
  • 1/2 cup chickpeas, drained and rinsed
  • 1/4 cup halved cherry tomatoes
  • 1 tablespoon packed basil leaves, torn if large
5/5 (1 Votes)

By

In a small saucepan, boil 2 cups of water

  • Water
  • 1/3 cup sugar
  • Salt and freshly ground pepper
  • 1 large lemon, very thinly sliced
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 cup couscous
  • 1 cup red lentils
  • 5 ounces arugula, leaves torn
  • 1 tablespoon fresh lemon juice
  • 1/2 cup toasted shelled unsalted pistachios, coarsely chopped
5/5 (1 Votes)

By

In a small bowl, whisk together the vinaigrette ingredients

  • Salad:
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/4 cup extra-virgin olive oil
  • 1 cup whole-wheat instant couscous
  • 1 or 2 cups low-sodium vegetable stock (check couscous box for amount)
  • 1 clove garlic, minced
  • 1 teaspoon minced lemon zest
  • 1 small cucumber seeded, skinned and cut into 1/2-inch pieces
  • 3/4 cup sliced cherry tomatoes
  • 4 ounces crumbled feta
  • 1/2 cup pitted and halved Kalamata olives
  • 1/4 cup thinly sliced red onion
  • 1 teaspoon minced mint leaves
  • 1/4 cup chopped parsley
5/5 (1 Votes)

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