Couscous Recipes That Will Move Rice to Second Place

This type of couscous is a bit larger than the common variety and takes a few minutes more to cook, but if you can locate a package give it a try; otherwise, this would be really tasty with quick-cook couscous.

1 lb dry Israeli-style couscous (or quick-cook)
1 large onion, finely chopped
1 Tbsp olive oil
2 cups low-sodium chicken broth
1/2 cup each dried chopped fruit & chopped nuts
Chopped fresh parsley for garnish

In a sauce pan, saute the onion in the oil until translucent.

Stir in the couscous, cook and stir until pale golden. Cover with the broth, bring to a boil and simmer about 10 minutes or until couscous has absorbed the liquid.

Stir in the fruit and nuts, remove from the heat and let stand, covered, for 8-10 minutes.

Fluff with a fork, season with salt and pepper and serve.

This is so easy and so tasty that you’ll wonder where couscous has been all your life. Actually, it’s been in Morocco, Algeria and a bunch of other countries for years and years.

1 & 1/2 cup chicken broth
1 Tbsp butter
2 Tbsp. golden raisins
1 cup couscous
2 Tbsp. toasted slivered almonds
1/4 tsp ground black pepper

Heat broth, butter and raisins to boiling. Stir in couscous and continue cooking according to package directions. Add almonds and pepper, stirring with a fork to fluff and break up any lumps. Done.

You needn’t be a vegan to find this an exciting way to add couscous to your meat-less options.

4 Tbsp olive oil, divided
1 cup chopped onion
2 Tbsp minced garlic
1/2 Tbsp zucchini, coarsely diced
4 cups Roma tomatoes (unpeeled), chopped
2 Tbsp each chopped fresh basil & mint
salt and pepper
6 cups vegetable broth
4 cups couscous

Bring broth to boil, add couscous, cover and remove from heat.

When liquid has been absorbed, about 5 minutes, stir in salt to taste and remaining olive oil. Ladle vegetable mixture over couscous and serve

Meanwhile, heat a Tbsp of olive oil in large skillet over medium-high heat; add onions and cook until they start to soften, about 3 minutes, then stir in garlic and cook 1 minute. Add zucchini and cook, stirring for 4 or 5 minutes more until the zukes are softened but not “mushy”.

Add tomatoes, basil, and mint, reduce heat and cook, stirring 2 to 3 minutes, just until tomatoes are heated through. Season to taste with salt and pepper and remove from heat.

Finally, stir the rest of the oil and a bit of salt into the couscous, divide among four bowls or put it all in one large serving bowl, and serve with the veggie-herb mixture on top.

The nuts, spinach & garlic add to the good things couscous does for you while turning it into a really exciting and delicious side.

1 Tbsp olive oil
salt and black pepper
1 10-oz box couscous
2 cloves garlic, thinly sliced
1/4 cup pine nuts
2 cups baby spinach, chopped
1/4 cup crumbled feta cheese (1 oz)
2 Tbsp fresh lemon juice

Cook the couscous according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat, and saute the garlic and pine nuts until golden, 2 to 3 minutes.

When the couscous is done, fold in the spinach, feta, lemon juice, and 1/2 tsp each salt and pepper. Serve with that old family favorite, "whatever”.

Sure, you could use rice for this imported masterpiece, but don’t you think couscous makes it more “your” dish?

1 cup couscous
1/2 tsp ground cumin
1 tsp salt or to taste
1 to 1-1/4 cups water
1 (15-oz) can black beans
1 cup corn kernels
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, minced
1 jalapeno, minced
3 Tbsp garlic-infused olive oil
3 to 4 Tbsp freshly squeezed lime juice

Place couscous, cumin, and salt in a large heat-proof bowl or storage container and pour 1 cup of boiling water on top. Cover tightly and let sit until all the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, add an additional 1/4 cup of boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork.

Toss in the black beans, corn, red onion, cilantro, and jalapeno. Mix in the olive oil and enough lime juice to give the salad a tart edge. Serve warm or at room temperature.

So many veggies & herbs here that you'll have a pretty good start on your own store when you gather the ingredients.

6 cups vegetable broth
4 cups couscous
4 Tbsp olive oil, divided
1 cup chopped onion
2 Tbsp minced garlic
1/2 Tbsp yellow squash, coarsely diced
4 cups Roma tomatoes (unpeeled), seeded & chopped
2 Tbsp each chopped fresh basil & mint
Salt and pepper

Bring broth to a boil, add couscous, cover and simmer.When liquid has been absorbed, about 5 minutes, stir in salt and 3 Tbsp of olive oil.

Meanwhile heat the rest of the olive oil in a large skillet over medium-high heat. Add onions and cook until they start to soften, about 3 minutes, then stir in the garlic and cook another minute. Add squash and zucchini and cook, stirring, 5 to 8 minutes more until veggies are tender.

Add tomatoes, basil, and mint, reduce heat and cook, stirring 2 to 3 minutes or until tomatoes are heated through. Season to taste with salt and pepper and remove from heat.

Mound couscous on dinner plates, ladle the vegetable mixture over the couscous and serve.

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Fruit, nuts and couscous! Wow! You'll be able to "leap tall buildings in a single bound" (remember, from the radio? Okay, early television? Okay, forget it.)

1 can (15-oz) tropical fruit, in juice
1 cup whole wheat couscous
1 tsp curry powder
4 Tbsp each chopped cilantro & chopped salted pistachio nuts

Drain fruit, reserving juice, set fruit aside.

Add enough water to the juice to equal 1 & 1/2 cups of total liquid, and bring the liquid to a boil in a sauce pan. Add couscous and cook for 2 minutes. Remove from heat, stir in curry powder, cover and steam for 5 minutes.

Fluff with a fork and fold in the fruit and cilantro.

In a one-cup ramekin, press about 3/4 cup of the couscous mixture down with a rubber spatula. Turn the bowl upside down on dinner plate and tap lightly with a knife handle to un-mold. Sprinkle each serving with a Tbsp of chopped pistachios.