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Ingredients

• ✓ couscous
• corn
• green onion
• red bell pepper
• jalapeno pepper
• olive oil
• chicken stock
• cotija cheese
• lime
• basil
• chili-lime seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Trim and partially shuck corn by cutting off any long silk from the top and removing and discarding the outer layer of husk.
2. 2 Place corn directly on the middle rack of the preheated oven and roast for 30 minutes. Remove from the oven and let sit for 5 minutes. Remove and discard husks and silk. Slice kernels off with a knife.
3. 3 While the corn is roasting, place couscous in a heat-proof bowl with green onion, bell pepper, jalapeno, and olive oil.
4. 4 Bring chicken stock to a boil in a small saucepan. Pour boiling stock over couscous mixture and cover tightly with foil. Let sit for 5 minutes.
5. 5 Uncover and stir in roasted corn kernels, cotija cheese, lime juice, and basil. Season with chili-lime seasoning.

By Tim

Ingredients

• ✓ couscous
• salt
• cumin
• water
• garlic
• black bean
• corn
• red onion
• cilantro
• olive oil
• lime juice
• jalapeno pepper

Instructions

1. 1 Combine couscous, salt, and cumin in a large bowl; stir in boiling water. Cover the bowl with plastic wrap; set aside for 10 minutes.
2. 2 Meanwhile, cook unpeeled garlic clove in a small skillet over medium-high heat until toasted and skin has turned golden brown; peel and mince garlic. Stir garlic, black beans, corn, onion, cilantro, olive oil, lime juice, and jalapeño into couscous. Serve warm or cool before serving.

By YucatanToday

Ingredients

• ✓ couscous
• chicken broth
• olive oil
• lime juice
• red wine vinegar
• cumin
• black bean
• green onion
• red bell pepper
• corn kernel
• cilantro
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring broth to a boil in a 2-quart or larger saucepan. Stir in couscous, cover the pot, and remove from heat. Let stand for 5 minutes.
3. 3 Whisk together olive oil, lime juice, vinegar, and cumin in a large bowl. Add beans, green onions, red bell pepper, corn, and cilantro; toss to coat.
4. 4 Fluff couscous well, breaking up any chunks. Add to vegetables in the bowl and mix well. Season with salt and pepper. Serve at once or refrigerate until ready to serve.

By Allrecipes Member

Ingredients

• ✓ couscous
• water
• olive oil
• onion
• garlic
• tomato
• cheddar monterey jack cheese blend

Instructions

1. 1 Stir together couscous and boiling water in a large, heatproof bowl. Cover with plastic wrap, and set aside for 10 minutes.
2. 2 Meanwhile, heat olive oil in a skillet over medium heat. Stir in onions and garlic, and cook until the onion has softened and turned translucent, about 5 minutes. Add the diced Roma tomatoes, and cook until the tomatoes release their juice and the mixture begins to thicken.
3. 3 Fluff the couscous with a fork, then fold in the tomato mixture and cheese. Serve immediately as the cheese is melting.

By Nicole

Ingredients

• ✓ couscous
• water
• mango
• salsa
• cumin
• curry powder

Instructions

1. 1 Bring water to a boil in a 2-quart saucepan; stir in couscous, mango, salsa, cumin, and curry powder. Cover, reduce heat, and simmer until water is absorbed, about 2 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork before serving.

By ALI88BABA

Ingredients

• ✓ couscous
• butter
• garlic
• water
• garlic base
• portobello mushroom

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Melt butter and add garlic. Cook until fragrant, about 1 minute. Add water, couscous, and garlic base. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff with a fork and add sliced mushrooms. Select Saute function and quickly stir the couscous for 3 to 5 minutes. The goal is to warm the mushrooms, but not to the point of softening.

By thedailygourmet

Ingredients

• ✓ couscous
• water
• tomato
• basil
• mozzarella cheese
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. 2 Pour boiling water over couscous in a bowl. Cover the bowl with plastic wrap; set aside until water is completely absorbed, about 5 minutes.
3. 3 Slice tops from tomatoes; cut a very small slice from bottoms so they stand upright. Remove and discard tomato seeds and pulp using a spoon. Place tomatoes in the prepared baking dish, right-sides up.
4. 4 Bake tomatoes in the preheated oven until slightly soft, about 20 minutes.
5. 5 Line insides of each tomato with 4 basil leaves.
6. 6 Toss couscous and mozzarella cheese together; stuff evenly into tomatoes. Drizzle vinegar over top.

By C Murphy

Ingredients

• ✓ couscous
• butter
• chicken broth
• orange juice
• apricot
• cranberry
• ginger root
• mint

Instructions

1. 1 Heat butter in a medium saucepan over medium heat. Add Israeli couscous and stir occasionally until lightly browned and toasted, 4 to 5 minutes.
2. 2 Bring chicken broth to a boil in a saucepan over medium-high heat. Pour over couscous and add orange juice. Stir in apricots, dried cranberries, and ginger. Bring back to a boil.
3. 3 Reduce heat to medium-low, cover, and simmer until liquid has been absorbed, 10 to 11 minutes. Fluff with a fork, garnish with chopped mint, and serve.

By lutzflcat

Ingredients

• ✓ couscous
• skim milk
• honey
• cinnamon
• almond
• apricot
• raisin

Instructions

1. 1 Combine milk, honey and cinnamon in a saucepan over medium heat. As soon as it comes to a boil, stir in couscous. Turn off heat.
2. 2 Cover and let stand for 5 minutes. Stir in almonds, apricots, and raisins.

By JUNEBUFF1

Ingredients

• ✓ couscous
• water
• salt
• milk
• white sugar
• egg
• vanilla extract
• butter
• pecan
• white sugar

Instructions

1. 1 Bring water to a boil in a large saucepan over medium heat. Stir in couscous and salt. Remove from heat, cover, and let stand until water is absorbed, about 5 minutes.
2. 2 Stir milk and 1/4 cup sugar into the couscous; bring to a boil. Reduce heat to medium-low; cook and stir until mixture is slightly thickened, about 10 minutes. Remove from heat and whisk in eggs. Return to stovetop and continue cooking, stirring frequently, until pudding is creamy, about 5 minutes. Remove from heat and stir in vanilla extract.
3. 3 Let pudding cool to room temperature, stirring occasionally, about 30 minutes. Spoon into a bowl, cover loosely with plastic wrap and chill until set, at least 1 hour.
4. 4 Melt butter in a small saucepan over medium-low heat. Add pecans and 1/2 cup white sugar. Cook, stirring frequently, until pecans are coated and caramel thickens, about 5 minutes. Serve pecans and caramel sauce on top or alongside the pudding.

By TK from Long Beach

Ingredients

• ✓ couscous
• pineapple chunk
• water
• black bean
• water
• taco seasoning mix

Instructions

1. 1 Combine reserved pineapple juice and ½ cup water in a saucepan over medium-low heat; bring to a boil, then immediately remove from heat. Stir in couscous until well combined, cover, and set aside until liquid is absorbed and couscous is tender, about 5 minutes. Fluff with a fork.
2. 2 Combine pineapple chunks and black beans in a skillet over medium heat. Stir ⅓ cup warm water and taco seasoning together in a small bowl; add to pineapple-black bean mixture. Cook and stir until hot, 5 to 7 minutes. Spoon pineapple-black bean mixture over couscous; serve.

By jl389

Ingredients

• ✓ couscous
• butter
• chicken broth
• greek seasoning
• olive oil
• basil leaves
• parsley
• rosemary

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add chicken broth and couscous. Stir. Cancel Saute mode.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff couscous with a fork.
4. 4 Pour olive oil over the couscous. Sprinkle the Greek seasoning over the top. Mix to combine. Add basil, parsley, and rosemary; toss to disperse throughout.

By thedailygourmet

Ingredients

• ✓ couscous
• butter-flavored cooking spray
• almond
• coconut
• cranberry
• chicken broth

Instructions

1. 1 Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
2. 2 Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.

By TawandaY

Ingredients

• ✓ couscous
• chicken broth
• white wine
• olive oil
• lime juice
• cumin
• garlic
• chicken breast
• green bell pepper
• red bell pepper
• yellow bell pepper
• green onion
• black olive

Instructions

1. 1 Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
2. 2 In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
3. 3 Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.

By Christian Booher

Ingredients

• ✓ couscous
• cherry tomato
• cucumber
• kalamata olive
• feta cheese
• greek salad dressing
• hummus
• pita chip

Instructions

1. 1 Put tomatoes, cucumber, olives, and feta cheese in a bowl; add enough salad dressing to coat mixture. Stir. Serve in bento boxes with couscous, hummus, and pita chips.

By stormybeach

Ingredients

• ✓ couscous
• butter
• olive oil
• salmon steak
• garlic
• lemon pepper
• salt
• water
• tomato
• cilantro
• water

Instructions

1. 1 Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
2. 2 Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.

By AMAGICITY

Ingredients

• ✓ couscous
• ground beef
• salt
• black pepper
• onion
• garlic
• chicken broth
• red bell pepper
• parsley
• soy sauce
• red pepper flakes
• baby spinach

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat the pot. Add ground beef and season with salt and pepper. Cook and stir until beef is browned and crumbly, about 5 minutes. Add onions and cook until soft and translucent, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2. 2 Deglaze pot with 1/4 cup chicken broth and allow to cook off, about 3 minutes. Stir in remaining 1 cup chicken broth, red pepper, pearl couscous, parsley, soy sauce, and red pepper flakes; stir until well combined.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in spinach. Stir, place the lid loosely on the pot, and leave for 5 minutes to allow couscous to absorb the remainder of the liquid. Taste and season with additional salt if desired.

By Bren

Ingredients

• ✓ couscous
• water
• quinoa
• farro
• cucumber
• red onion
• orange bell pepper
• yellow squash
• olive oil
• lemon
• kosher salt
• feta cheese

Instructions

1. 1 Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
2. 2 Bring 1 1/2 cup water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender yet firm to the bite, about 10 minutes.
3. 3 Bring 3 cups water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and water has been absorbed, about 25 minutes.
4. 4 Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.
5. 5 Whisk olive oil, lemon juice, and salt together in a bowl. Pour dressing over grain-vegetable mixture; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.

By Chrissy Gaynor

Ingredients

• ✓ couscous
• water
• feta cheese
• jalapeno pepper
• cucumber
• garlic
• green onion
• mint
• basil
• cilantro
• parsley
• cumin
• cayenne pepper
• lemon

Instructions

1. 1 Bring the water to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the couscous absorbs the water entirely, about 10 minutes; fluff with a fork.
2. 2 While the couscous soaks, stir the feta cheese, jalapeno pepper, cucumber, garlic, green onion, mint, basil, cilantro, parsley, cumin, cayenne pepper, and lemon juice in a large bowl. Add the prepared couscous and mix well.

By vburrito

Ingredients

• ✓ couscous
• butter
• carrot
• onion
• chicken broth
• water
• raisin

Instructions

1. 1 Heat the butter in a large saucepan over medium heat, and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes. Pour in the chicken broth and water, and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover, and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.
2. 2 Stir in the raisins, and serve hot.

By Melissa Hamilton

Ingredients

• ✓ couscous
• water
• kalamata olive
• red bell pepper
• sun-dried tomato
• oil
• feta cheese
• parsley

Instructions

1. 1 Bring water to a boil in a saucepan. Remove from the heat, and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork. Set aside to cool slightly.
2. 2 Mix olives, red bell pepper, sun-dried tomatoes, and couscous together in a bowl. Stir about 1 tablespoon liquid from olives and 1 tablespoon oil from sun-dried tomatoes into the couscous mixture until moistened. Add more oil as needed. Fold in feta cheese; sprinkle with parsley.

By DontWastetheCrumbscom

Ingredients

• ✓ couscous
• olive oil
• onion
• vegetable bouillon
• curry powder
• oregano
• water

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion, bouillon cubes, curry powder, and oregano. Cook, breaking up bouillon cubes, until onion is soft, about 5 minutes. Add couscous and mix thoroughly.
2. 2 Add water to the saucepan and bring to a boil. Cover and reduce heat to low. Simmer, stirring frequently, until couscous is soft, 8 to 10 minutes.

By FrackFamily5 CACT

Ingredients

• ✓ couscous
• water
• raisin
• olive oil
• asparagus
• green onion
• carrot
• white wine vinegar
• sugar
• curry powder
• ginger root
• salt
• blue cheese
• sunflower kernel

Instructions

1. 1 Bring 1 3/4 cups water to a boil in a saucepan. Slowly pour couscous and raisins into the boiling water while stirring. Place a cover on the saucepan, reduce heat to low, and simmer until the couscous absorbs most of the water, 8 to 10 minutes.
2. 2 Remove saucepan from heat and set aside until couscous absorbs remaining water, about 5 minutes more. Fluff couscous with a fork.
3. 3 Heat olive oil in a skillet over medium-high heat. Saute asparagus, green onions, and carrots in hot oil until tender-crisp, about 5 minutes.
4. 4 Mix vinegar, sugar, curry powder, ginger, and salt together in a large bowl until the sugar is completely dissolved into the vinegar; add the couscous mixture, asparagus mixture, blue cheese, and sunflower kernels. Gently fold the mixture until the kernels are evenly distributed through the mixture.

By Ginny Maziarka

Ingredients

• ✓ couscous
• water
• cranberry
• almond
• apricot
• scallion
• cumin
• salt
• black pepper

Instructions

1. 1 Place couscous in a bowl and pour boiling water over top. Gently stir, then cover and let sit for 5 minutes.
2. 2 Meanwhile, place cranberries in a glass liquid measure and add water to cover. Microwave on high for 1 minute; drain.
3. 3 Add cranberries to the couscous, along with almonds, apricots, scallions, cumin, salt, and pepper. Toss well to combine. Serve at room temperature or chilled.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ couscous
• eggplant
• olive oil
• garlic
• allspice
• bay leaf
• cinnamon stick
• chicken broth
• salt
• parsley
• feta cheese
• pomegranate seed
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F. Cut the eggplants in half lengthwise, wrap each half in a sheet of Reynolds Wrap® Aluminum Foil and arrange them on a baking sheet. Roast the eggplants until the centers are soft and tender, about 30 minutes. Unwrap the eggplants and scoop out the center pulp, leaving a 1/2-inch border around the edges of each eggplant. Roughly chop the reserved pulp and set it aside.
2. 2 Add the olive oil to a medium saucepan set over medium-low heat. Add the garlic and cook, stirring constantly for 1 minute, then add the couscous, allspice, bay leaves and cinnamon stick and cook, stirring constantly, for an additional 2 minutes.
3. 3 Add the chicken broth and 1/2 teaspoon salt then bring the mixture to a boil. Reduce the mixture to a simmer, cover the saucepan, and cook the couscous until it is tender and the liquid has absorbed, 10 to 12 minutes. Remove the bay leaves and cinnamon stick. Stir in the reserved eggplant, parsley and feta cheese, then divide the couscous mixture evenly among the eggplants.
4. 4 Arrange the stuffed eggplants on a foil-lined baking sheet and return them to the oven, uncovered, and bake until they are warmed throughout, about 5 minutes. Remove the eggplants from the oven, top them with pomegranate seeds and serve immediately.

By Reynolds KitchensR

Ingredients

• ✓ couscous
• water
• chicken broth
• cornstarch
• soy sauce
• brown sugar
• ginger
• vegetable oil
• garlic
• broccoli
• cauliflower
• carrot
• ham
• water chestnut
• almond

Instructions

1. 1 To Make Couscous: In a medium saucepan, bring water to a boil. Stir in couscous, reduce heat to medium-low, and simmer for 8 to 10 minutes, until fluffy. Cover and set aside.
2. 2 In a small bowl, combine broth, cornstarch, soy sauce, brown sugar and ginger. Mix together and set aside.
3. 3 Heat oil in a large skillet or wok. Add garlic, broccoli, cauliflower and carrot; stir-fry for 7 to 8 minutes or until crisp-tender (add water as needed if pan gets too dry).
4. 4 Stir broth mixture and pour over vegetable mixture in skillet, then stir in ham and water chestnuts. Cook 2 minutes, stirring frequently. Stir in almonds. Serve stir fry over hot couscous.

By STEPHNDON

Ingredients

• ✓ couscous
• butter
• olive oil
• shallot
• lemon zest
• garlic
• chicken broth
• lemon juice
• caper
• caper brine
• parsley
• parmesan cheese
• lemon

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as an Instant Pot®), and select Saute function. Heat butter and oil until butter is melted. Add shallot, lemon zest, and garlic; cook until garlic is translucent, 1 to 2 minutes. Add couscous and cook, stirring occasionally, until lightly browned and toasted, about 2 minutes. Turn off Saute function.
2. 2 Pour in chicken broth and lemon juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Carefully release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid, and stir in the capers and caper brine.
4. 4 Garnish with parsley and Parmesan cheese. Serve with lemon wedges.

By lutzflcat

Ingredients

• ✓ couscous
• chicken stock
• curry powder
• salt
• black pepper
• olive oil
• raisin
• cilantro
• almond

Instructions

1. 1 Pour couscous into a large bowl; set aside.
2. 2 Mix together chicken stock, curry powder, salt, pepper, olive oil, and raisins in a large saucepan and bring to a boil; remove from heat and pour boiling liquid over couscous. Seal the bowl with plastic wrap and let sit for 10 minutes.
3. 3 Fluff couscous with a fork. Top with cilantro and almonds.

By Janis P

Ingredients

• ✓ couscous
• green cabbage
• pancetta
• cauliflower
• butter
• all-purpose flour
• milk
• oregano
• salt
• swiss cheese
• black pepper
• cayenne pepper
• parmesan cheese
• bread crumb

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a baking pan.
2. 2 Cover the bottom of the prepared baking pan with cabbage. Arrange pancetta over the cabbage. Top with cauliflower and couscous.
3. 3 Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low; whisk in milk. Cook until mixture thickens, about 2 minutes. Whisk in oregano and salt. Add Swiss cheese, black pepper, and cayenne pepper. Whisk until smooth. Pour sauce over the cauliflower in the baking pan. Sprinkle Parmesan cheese and bread crumbs on top.
4. 4 Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until cauliflower is tender, about 20 minutes more. Tent with aluminum foil if top is browning too quickly. Transfer gratin to a wire rack; let cool, about 10 minutes.

By Laka kuharica - Easy Cook

Ingredients

• ✓ couscous
• rutabaga
• water
• vegetable oil
• nutritional yeast
• vegetable oil
• apple cider vinegar
• honey
• italian seasoning
• oregano
• dill weed
• black pepper
• cayenne pepper
• salt

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring to a boil. Add the rutabaga and steam until just tender, about 10 minutes.
2. 2 Bring 2 cups water and 1 tablespoon vegetable oil to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the water is absorbed, about 14 minutes; fluff with a fork.
3. 3 Whisk nutritional yeast, 1/4 cup vegetable oil, apple cider vinegar, honey, Italian seasoning, oregano, dill, black pepper, and cayenne pepper in a large bowl.
4. 4 Stir couscous and rutabaga into the nutritional yeast dressing. Season with salt.

By sueb