Type what you have

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
• 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
• 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

Ingredients

• ✓ couscous
• zucchini
• button mushroom
• red bell pepper
• olive oil
• water
• salt
• olive oil
• balsamic vinegar

Instructions

1. 1 Preheat your grill to a high heat, outdoor or indoor.
2. 2 Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
3. 3 While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
4. 4 Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.

By Judy

Ingredients

• ✓ couscous
• water
• saffron thread
• vegetable broth
• celery
• currant
• olive oil
• lemon juice
• harissa
• cumin
• sea salt

Instructions

1. 1 Combine warm water and saffron together in a bowl.
2. 2 Mix couscous and vegetable broth together in a saucepan; bring to a boil. Remove saucepan from heat, cover saucepan, and let sit for 5 minutes. Fluff couscous with a fork and transfer to a bowl.
3. 3 Stir saffron mixture, celery, currants, olive oil, lemon juice, harissa, cumin, and sea salt into couscous. Refrigerate until chilled, at least 30 minutes.

By toastyfrenchy

Ingredients

• ✓ couscous
• cooking spray
• zucchini
• onion
• red bell pepper
• ground turkey
• egg
• worcestershire sauce
• mustard
• barbecue sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
2. 2 Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined.
3. 3 Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
4. 4 Bake in the preheated oven until juices run clear, about 25 minutes. An instant-read thermometer inserted into the center of muffins should read at least 165 degrees F (74 degrees C). Let stand 5 minutes before serving.

By Amy Holmberg

Ingredients

• ✓ couscous
• acorn squash
• water
• vegetable soup base
• garlic
• olive oil
• salt
• black pepper
• portobello mushroom
• leek
• red bell pepper
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Place squash, cut-sides down, on the prepared baking sheet.
3. 3 Bake in the preheated oven until squash is soft to the touch, about 30 minutes.
4. 4 While the squash is baking, bring water and bouillon to a boil over medium-high heat. Add couscous and garlic, cover, and lower to a simmer. Cook until water has been absorbed, 8 to 10 minutes.
5. 5 Meanwhile, heat oil in a skillet over medium-high heat. Add mushrooms, leek, and bell pepper; saute until tender, about 5 minutes. Add couscous and mix to combine.
6. 6 Remove squash from the oven and stuff with the couscous-veggie mixture.

By Sharone

Ingredients

• ✓ couscous
• olive oil
• ground turkey
• onion
• garlic
• ginger root
• red pepper flakes
• sweet potato
• water
• water
• peanut butter
• swiss chard
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large soup pot over medium-high heat. Cook and stir turkey, onion, and garlic in the hot oil until turkey is crumbly, evenly browned, and no longer pink.
2. 2 Season turkey mixture with ginger and red pepper flakes.
3. 3 Stir sweet potatoes into pot and cover with 6 cups water. Simmer until sweet potatoes are tender, about 10 minutes.
4. 4 Meanwhile, bring 2 1/4 cups 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.
5. 5 Mix peanut butter with about 1 cup liquid from the sweet potato stew in a bowl until smooth. Pour peanut butter mixture back into the pot.
6. 6 Mix Swiss chard into stew and cook until tender, stirring often, about 5 minutes. Season with salt and black pepper.
7. 7 Serve stew spooned over couscous.

By ChollaCat

Ingredients

• ✓ couscous
• chicken broth
• olive oil
• lemon juice
• white balsamic vinegar
• rosemary
• salt
• black pepper
• chicken breast
• cucumber
• sun-dried tomato
• kalamata olive
• feta cheese
• parsley
• salt
• black pepper

Instructions

1. 1 Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
2. 2 Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
3. 3 Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.

By Shayna

Ingredients

• ✓ couscous
• almond
• black pepper
• salt
• turmeric
• curry powder
• currant
• raisin
• tomato
• carrot
• chicken stock
• garlic
• red bell pepper
• celery
• leek
• onion
• vegetable oil

Instructions

1. 1 Place vegetable oil in a saucepan over medium heat, and cook and stir the onion, leek, celery, red bell pepper, and garlic until the onion is translucent, about 5 minutes.
2. 2 Pour in the chicken stock, bring to a boil, and stir in the carrot, tomatoes, couscous, raisins, and currants. Season with curry powder, turmeric, salt, and black pepper; bring the mixture back to a boil. Reduce heat to low, cover the pan, and allow to cook for 5 minutes.
3. 3 Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.

By Melissa Conger

Ingredients

• ✓ couscous
• parsley
• kalamata olive
• feta cheese
• red onion
• cucumber
• tomato
• sugar
• olive oil
• black pepper
• sea salt
• chicken breast
• oregano
• rosemary
• lemon
• olive oil
• salt
• chicken broth

Instructions

1. 1 Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from the heat, cover, and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
2. 2 Meanwhile, whisk 1/2 cup oil, lemon juice, rosemary, oregano, and remaining 1/2 teaspoon salt together in a bowl to make the dressing.
3. 3 Season chicken breasts on both sides with salt and pepper. Place into a shallow dish and drizzle 1/4 cup dressing over top.
4. 4 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a large plate.
5. 5 Mix 3 tablespoons dressing with sugar in a large bowl. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
6. 6 Drizzle remaining dressing over couscous and fold in olives. Divide couscous among four plates. Slice chicken breasts and place over couscous. Serve tomato salad on the side. Garnish the dish with parsley.

By Julie Hubert

Ingredients

• ✓ couscous
• lime
• yogurt
• mint
• cilantro
• butter
• salt
• water
• lime zest
• coriander
• cumin
• vegetable broth
• tomato
• chickpea
• butternut squash
• potato
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium-high heat. Cook onion and garlic in the hot oil until softened, about 5 minutes. Add potatoes, squash, beans, tomatoes with juice, vegetable broth, cumin, and coriander; bring to a boil. Reduce heat and simmer until squash and potatoes are soft enough to eat, 30 to 50 minutes.
2. 2 Ten minutes before the stew is finished cooking, bring 1 3/4 cups water to a boil in a saucepan. Stir in couscous; cover, and remove from the heat. Let stand for 5 minutes, then season with salt and stir in butter.
3. 3 Remove stew from the heat and stir in lime zest, 1/2 of the cilantro, and 1/2 of the mint.
4. 4 Serve stew next to couscous on a plate with a tablespoon of yogurt. Sprinkle with remaining cilantro and mint and serve with a lime wedge.

By martvangee

Ingredients

• ✓ couscous
• lemon
• chickpea
• raisin
• salt
• cumin
• ginger
• vegetable broth
• pepper
• salt
• garlic
• ginger
• honey
• teriyaki sauce
• soy sauce
• olive oil
• cherry tomato
• red bell pepper
• eggplant
• white mushroom
• tempeh

Instructions

1. 1 Place tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes in a large resealable plastic bag. In a mixing bowl, whisk together olive oil, soy sauce, teriyaki sauce, and honey; season with 1 tablespoon ginger, 1 tablespoon garlic, and salt and pepper to taste. Pour mixture over tempeh and veggies, seal, and shake to coat. Refrigerate for 2 hours.
2. 2 Preheat grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.
3. 3 Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler.
4. 4 While grilling kabobs, combine vegetable stock, 1 tablespoon grated ginger, cumin, and salt. Bring to a light boil. Stir in couscous, raisins, and garbanzo beans; cover, and remove from heat. Let sit for five minutes, or until fluffy. Just before serving, squeeze lemon over couscous and stir. Serve kabobs with reserved marinade.

By TRUCKERDOO

Ingredients

• ✓ couscous
• pistachio nut
• garlic
• vegan margarine
• water
• black pepper
• ground ginger
• peanut butter
• honey
• soy sauce
• nutmeg
• radish
• cucumber
• onion
• spinach
• carrot
• broccoli
• black pepper
• salt
• curry powder
• olive oil
• tofu

Instructions

1. 1 Mix tofu, 1 tablespoon oil, curry powder, salt, and pepper together in a bowl. Let stand for 30 minutes.
2. 2 While tofu is marinating, place broccoli and carrot in a microwave-safe bowl with 1 tablespoon water and 1 pinch salt. Cover and cook in the microwave for 2 1/2 minutes.
3. 3 Heat 1 tablespoon oil in a wok over high heat. Saute spinach, onion, cucumber, radish, nutmeg, and 1 pinch salt until spinach is wilted, about 1 minute. Add 1 tablespoon soy sauce, honey, peanut butter, ginger, and black pepper. Add cooked broccoli and carrot. Reduce heat to low and cover the wok.
4. 4 Place marinated tofu in a pan over medium heat. Add 1 tablespoon soy sauce. Cook until heated through, about 3 minutes. Add to vegetable mixture in the wok.
5. 5 Bring water to a boil in a saucepan. Add couscous, margarine, and garlic. Mix well, cover the saucepan, and let rest until water is absorbed, about 10 minutes.
6. 6 Serve couscous in a bowl topped with tofu mixture and pistachios.

By Valeria Pinzon Rivera

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
• 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
• 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
• 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
• 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