15 Quick Couscous Recipes

Mediterranean Couscous Salad

A refreshing and vibrant dish that captures the essence of the Mediterranean.

Ingredients:

• 1 cup couscous
• 1 1/4 cups water
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Cooking method:

1. Bring water to a boil, add couscous, cover, and remove from heat. Let it sit for 5 minutes.
2. Fluff couscous with a fork and allow it to cool slightly.
3. In a large bowl, combine couscous, tomatoes, cucumber, red onion, olives, and feta cheese.
4. Whisk together olive oil, lemon juice, oregano, salt, and pepper, and pour over the salad.
5. Toss gently to combine and serve chilled.

Spiced Moroccan Couscous

Infused with warm spices, this couscous dish is a trip down the alleys of Marrakesh.

Ingredients:

• 1 cup couscous
• 1 cup vegetable broth
• 1/2 cup raisins
• 1/4 cup almonds, toasted
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/4 tsp turmeric
• Salt and pepper to taste

Cooking method:

1. Bring vegetable broth to a simmer, then add couscous, cinnamon, cumin, turmeric, salt, and pepper.
2. Cover and remove from heat, letting it sit for 5 minutes.
3. Fluff with a fork and stir in raisins and almonds.
4. Serve warm, garnished with additional almonds if desired.

Lemon Herb Couscous

Bright and zesty, this lemon herb couscous is a perfect side dish for any meal.

Ingredients:

• 1 cup couscous
• 1 cup chicken broth
• 1 lemon, zest and juice
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Cooking method:

1. Heat chicken broth until boiling, then add couscous, cover, and remove from heat.
2. Let it sit for 5 minutes, then fluff with a fork.
3. Stir in lemon zest, lemon juice, parsley, mint, olive oil, salt, and pepper.
4. Serve warm or at room temperature.

Curried Vegetable Couscous

A wholesome, flavorful dish filled with vegetables and fragrant curry spices.

Ingredients:

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1 cup mixed vegetables (carrots, peas, bell pepper)
• 1 tbsp curry powder
• 2 tbsp olive oil
• Salt and pepper to taste

Cooking method:

1. Bring vegetable broth to a boil, add couscous, and remove from heat.
2. In a pan, heat olive oil and sauté mixed vegetables until tender.
3. Stir in curry powder, salt, and pepper.
4. Combine with cooked couscous and serve warm.

Chickpea and Sweet Potato Couscous

This hearty and nutritious dish brings together the comforting flavors of sweet potatoes and chickpeas.

Ingredients:

• 1 cup couscous
• 1 1/4 cups water
• 1 sweet potato, peeled and diced
• 1 cup canned chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste

Cooking method:

1. Cook sweet potato in boiling water until tender, then drain.
2. Bring water to a boil, add couscous, cover, and remove from heat.
3. In a pan, heat olive oil, add chickpeas and sweet potato, and season with smoked paprika, salt, and pepper.
4. Combine with couscous, toss gently, and serve warm.

Citrus Couscous with Toasted Almonds

A delightful, nutty couscous with a refreshing citrus note, perfect for sunny days.

Ingredients:

• 1 cup couscous
• 1 1/4 cups orange juice
• 1/2 cup toasted almonds, sliced
• Zest of 1 orange
• 2 tbsp olive oil
• Salt to taste

Cooking method:

1. Heat orange juice until boiling, then add couscous, cover, and remove from heat.
2. Let it sit for 5 minutes, then fluff with a fork.
3. Stir in orange zest, olive oil, toasted almonds, and salt.
4. Serve warm or at room temperature.

Garlic and Parmesan Couscous

A savory and cheesy couscous dish that pairs beautifully with grilled meats.

Ingredients:

• 1 cup couscous
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1/4 cup Parmesan cheese, grated
• 2 tbsp butter
• Salt and pepper to taste

Cooking method:

1. Bring chicken broth to a boil, add couscous, cover, and remove from heat.
2. Melt butter in a pan, sauté garlic until fragrant.
3. Fluff couscous with a fork, stir in garlic, Parmesan, salt, and pepper.
4. Serve garnished with extra Parmesan if desired.

Mango and Coconut Couscous

A tropical twist on traditional couscous, brimming with the sweetness of mango and coconut.

Ingredients:

• 1 cup couscous
• 1 cup coconut milk
• 1 ripe mango, diced
• 1/4 cup shredded coconut, toasted
• 1 tbsp lime juice
• Salt to taste

Cooking method:

1. Heat coconut milk until boiling, add couscous, cover, and remove from heat.
2. Let it sit for 5 minutes, then fluff with a fork.
3. Stir in mango, toasted coconut, lime juice, and salt.
4. Serve chilled or at room temperature.

Pesto Couscous

This quick and easy pesto couscous is ideal for a light lunch or a flavorful side.

Ingredients:

• 1 cup couscous
• 1 cup water
• 1/4 cup pesto sauce
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp pine nuts, toasted
• Salt and pepper to taste

Cooking method:

1. Bring water to a boil, add couscous, cover, and remove from heat.
2. Fluff with a fork and stir in pesto, sun-dried tomatoes, toasted pine nuts, salt, and pepper.
3. Serve at room temperature or chilled.

Zucchini and Lemon Couscous

A light and refreshing dish with fresh zucchini and a hint of lemon, perfect for a summer meal.

Ingredients:

• 1 cup couscous
• 1 cup vegetable broth
• 1 zucchini, grated
• 1 lemon, zest and juice
• 2 tbsp olive oil
• Salt and pepper to taste

Cooking method:

1. Bring vegetable broth to a boil, add couscous, cover, and remove from heat.
2. Let it sit for 5 minutes, then fluff with a fork.
3. Stir in grated zucchini, lemon zest, lemon juice, olive oil, salt, and pepper.
4. Serve warm or chilled.