Type what you have

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
• 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
• 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
• water
• olive oil
• garlic
• red bell pepper
• green onion
• cherry tomato
• basil
• salt
• black pepper
• balsamic vinegar
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir couscous into boiling water and return water to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.
3. 3 While couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions, and peppers; sauté briefly. Stir in tomatoes, basil, cooked couscous, salt, and pepper. Mix together and transfer to a 1 1/2 quart casserole dish. Splash some balsamic vinegar on top.
4. 4 Bake in the preheated oven for 20 minutes. Sprinkle with Parmesan cheese while still warm.

By Nancy Trempe

Ingredients

• ✓ couscous
• water
• olive oil
• onion
• garlic
• fig
• balsamic vinegar
• honey
• salt
• black pepper
• gorgonzola cheese
• walnut
• baby spinach

Instructions

1. 1 Pour water into a pot and bring to a boil over medium-high heat. Stir in couscous, cover, reduce heat to low, and simmer until couscous is cooked and water is fully absorbed, 8 to 10 minutes. Transfer couscous to a large bowl and set aside.
2. 2 Meanwhile, heat olive oil in a saucepan over medium heat. Add onion and cook until slightly caramelized, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add dried figs and cook until slightly softened, about 5 minutes. Mix in balsamic vinegar, honey, salt, and black pepper, and cook until mixture thickens slightly, 4 to 5 minutes. Pour fig mixture over cooked couscous and stir to combine. Adjust salt and pepper to taste. Add 2 tablespoons of crumbled Gorgonzola and the toasted walnuts to the couscous; toss to combine.
3. 3 Divide spinach between four serving dishes. Top each with equal amounts of fig and couscous mixture. Top each salad with additional Gorgonzola crumbles, if desired. Serve immediately.

By Kim

Ingredients

• ✓ couscous
• vegetable broth
• water
• salt
• black pepper
• olive oil
• pine nut
• garlic
• shallot
• black olive
• sun-dried tomato
• vegetable broth
• flat-leaf parsley

Instructions

1. 1 Bring 1 1/4 cups vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
2. 2 Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat and set aside.
3. 3 Heat remaining 2 tablespoons olive oil in the same large skillet; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
4. 4 Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

By Erin C David

Ingredients

• ✓ couscous
• olive oil
• onion
• water
• vegetable bouillon base
• cinnamon
• garam masala
• bay leaf
• cranberry
• broccoli
• almond
• salt
• black pepper
• parsley

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.
2. 2 Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.

By Lenny

Ingredients

• ✓ couscous
• tilapia
• black pepper
• ginger root
• cumin
• basil
• red pepper flakes
• sumac
• water
• lemon juice
• white wine
• tomato
• green olive
• caper
• artichoke heart
• garlic
• green bell pepper
• onion
• olive oil
• water

Instructions

1. 1 In a medium saucepan, bring 3 cups water to a boil and stir in couscous. Remove from heat, cover, and let sit 5 minutes.
2. 2 Heat olive oil in a skillet over medium heat, and sauté onion and green pepper about 5 minutes, until tender. Mix in garlic, and continue to cook and stir, about 2 minutes. Mix in artichoke hearts with reserved liquid, capers with reserved liquid, and olives. Stir in tomatoes, wine, lemon juice, and 1 cup water (or enough to attain desired thickness). Season with sumac powder, red pepper, basil, cumin, ginger, and pepper.
3. 3 Bring mixture to a boil and mix in fish chunks. Reduce heat and simmer 10 minutes, or until fish is easily flaked with a fork. Serve over couscous.

By Randall Shillman

Ingredients

• ✓ couscous
• cilantro
• yogurt
• water
• lemon zest
• green olive
• tomato
• chickpea
• vegetable broth
• red potato
• butternut squash
• pepper
• salt
• cinnamon stick
• cumin
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for 5 minutes, until onion is tender and translucent.
2. 2 Stir in the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and bring the mixture to a boil. Reduce heat, cover the pot, and simmer about 20 minutes, stirring occasionally, until the squash and potatoes are tender. Remove the stew from heat, and stir in the olives and lemon zest.
3. 3 In a large saucepan, bring 1 3/4 cup water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yogurt and a sprinkle of cilantro leaves.

By Front242

Ingredients

• ✓ couscous
• yogurt
• olive oil
• zucchini
• harissa
• bay leaf
• cayenne pepper
• turmeric
• thyme
• celery
• red bell pepper
• green bell pepper
• turnip
• parsnip
• rutabaga
• tomato
• chickpea
• carrot
• chicken stock
• garlic
• onion
• spicy sausage
• chicken thigh
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-sides down; sear until golden brown on both sides. Set aside. Reduce heat to medium. Add sausage; cook until no longer pink. Set aside until cool enough to handle, then cut into 1-inch pieces.
2. 2 Stir onions and garlic into skillet; cook until onions softened and turned translucent. Stir in 2 cups chicken stock, garbanzo beans, diced tomatoes, carrots, rutabaga, bell peppers, and celery. Season with thyme, turmeric, cayenne, bay leaf, and harissa. Return chicken and sausage to skillet. Cover; simmer until chicken is no longer pink, about 30 minutes. Stir in zucchini; cook until tender, about 5 minutes.
3. 3 Meanwhile, stir couscous and 2 tablespoons extra-virgin olive oil together in a heatproof bowl. Bring remaining 2 cups chicken stock in a saucepan to a boil; stir into couscous, cover, and keep hot.
4. 4 Serve stew over couscous; dollop with yogurt.

By SKIDMORA

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
• 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
• 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
• 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
• 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
• vegetable broth
• butter
• date
• apricot
• raisin
• cinnamon
• almond

Instructions

1. 1 Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

By Christina S

Ingredients

• ✓ couscous
• chicken broth
• water
• sour cherry
• butter
• salt
• black pepper

Instructions

1. 1 In a 2 quart saucepan, combine chicken broth, water, dried cherries, butter, salt, and pepper. Cook over high heat until boiling.
2. 2 Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Fluff with a fork, and serve immediately.

By STEPHNDON

Ingredients

• ✓ couscous
• acorn squash
• brown sugar
• butter
• olive oil
• celery
• carrot
• garlic
• chickpea
• raisin
• cumin
• salt
• pepper
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange squash halves cut-side down on a baking sheet. Bake until tender, about 30 minutes.
3. 3 Mix sugar and melted butter together in a small bowl. Brush cut sides of squash with mixture; keep squash warm while preparing stuffing.
4. 4 Heat oil in a large skillet over medium heat. Stir in celery, carrots, and garlic; cook for 5 minutes. Mix in garbanzo beans and raisins. Season with cumin, salt, and pepper. Continue to cook and stir until vegetables are tender.
5. 5 Add chicken broth to the skillet; mix in couscous. Cover the skillet, turn off heat, and let sit until couscous completely absorbs liquid, about 5 minutes.
6. 6 Stuff squash halves with the skillet mixture and serve.

By TRUCKERDOO

Ingredients

• ✓ couscous
• butternut squash
• beet
• sweet onion
• almond
• olive oil
• garlic powder
• onion powder
• salt
• water
• vegetable bouillon
• feta cheese
• cranberry
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine butternut squash, beets, onion, and almonds in a bowl. Drizzle with olive oil and toss until well combined. Season with garlic powder, onion powder, and salt; mix to combine. Spread out in a single layer on the baking sheet.
3. 3 Roast in the preheated oven until tender, about 30 minutes.
4. 4 Meanwhile, bring water and bouillon to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
5. 5 Combine roasted vegetables, couscous, feta cheese, cranberries, and parsley in a bowl; mix well.

By Kennedy Bryce Buhler

Ingredients

• ✓ couscous
• olive oil
• onion
• vegetable broth
• carrot
• turnip
• sweet potato
• zucchini
• red bell pepper
• chickpea
• tomato sauce
• cinnamon
• turmeric
• saffron
• curry powder

Instructions

1. 1 Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
2. 2 Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.
3. 3 Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
4. 4 Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.

By Cigall Daboosh Goldman

Ingredients

• ✓ couscous
• mint
• water
• chickpea
• onion
• salt
• curry powder
• olive oil
• vegetable broth
• three-grain tempeh
• liquid smoke
• lemon juice
• garlic
• curry powder
• honey
• soy sauce
• water

Instructions

1. 1 Mix 1/3 cup water, soy sauce, honey, 1 1/2 teaspoons curry powder, garlic, lemon juice, and liquid smoke together in a bowl until marinade is smooth; add tempeh and turn to coat evenly. Marinate tempeh, turning frequently, for 20 minutes.
2. 2 Combine vegetable broth, 1 tablespoon olive oil, 2 1/2 tablespoons curry powder, and salt in a saucepan with a tight-fitting lid; bring to a boil. Add couscous, cover saucepan, and remove from heat. Let stand for 5 minutes. Fluff couscous with a fork.
3. 3 Heat 2 tablespoons olive oil in a skillet over medium-high heat; add tempeh and marinade. Cook tempeh until browned on the bottom, about 5 minutes. Turn and brown the other side, about 5 minutes more. Remove tempeh from skillet.
4. 4 Pour remaining 1 tablespoon olive oil into the same skillet; cook and stir onion until fragrant and brown, about 4 minutes. Add chickpeas and water; cook and stir using a wooden spoon to break up brown bits of food on the skillet, 3 to 4 minutes. Reduce heat to low.
5. 5 Fold couscous into the onion mixture; add tempeh. Sprinkle mint over couscous; cook and stir until warmed through, 2 to 3 minutes.

By afreric

Ingredients

• ✓ couscous
• butter
• chicken broth
• heavy cream
• pimiento
• cayenne pepper
• cheddar cheese
• chive
• salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add couscous; cook and stir until slightly toasted, 2 to 3 minutes.
2. 2 Add chicken broth; bring to a boil. Reduce heat to low; simmer until most broth absorbed and couscous plumped, 6 to 7 minutes.
3. 3 Stir in heavy cream and pimentos; add cayenne pepper and cook until couscous tender, 2 to 3 minutes, adding more broth if needed.
4. 4 Off heat, stir in Cheddar cheese until melted; add chives and stir to combine. Season with salt, black pepper, and cayenne pepper.

By John Mitzewich