Type what you have

Ingredients

• ✓ couscous
• soy sauce
• white wine vinegar
• balsamic vinegar
• olive oil
• garlic
• olive oil
• green olive
• black olive
• red onion
• green bell pepper
• tomato
• cucumber
• water
• feta cheese
• olive oil
• chili powder
• oregano

Instructions

1. 1 Heat skillet over low heat. Add dried oregano and chili powder; cook and stir until fragrant and toasted, about 1 minute. Off heat, stir in 3 tablespoons olive oil. Pour seasoned oil over feta cheese in a bowl; marinate for at least 30 minutes.
2. 2 Meanwhile, bring 1 cup water to a boil in a saucepan. Off heat, stir in couscous. Cover the saucepan; set aside until water is completely absorbed, about 10 minutes. Fluff couscous with a fork.
3. 3 Stir cucumber, tomato, bell pepper, onion, olives, 2 tablespoons oil, and garlic into warm couscous.
4. 4 Whisk ¼ cup oil, balsamic vinegar, white wine vinegar, and soy sauce together in a bowl; toss into couscous salad.
5. 5 Place marinated feta on top couscous salad.

By BroChef TV

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
• 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

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

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
• 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
• 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
• 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
• olive oil
• onion
• chicken tender
• garlic salt
• black pepper
• bok choy
• water
• olive oil
• cherry tomato
• mizithra cheese

Instructions

1. 1 Heat 2 teaspoons olive oil in a skillet over medium-high heat. Saute onions in hot oil until slightly softened, 3 to 5 minutes. Place chicken in skillet and season with garlic salt and black pepper. Cover the skillet with a lid and cook until chicken is browned on one side, 3 to 5 minutes. Turn chicken and season with garlic salt and black pepper on the other side. Transfer chicken and onions to a cutting board and chop chicken.
2. 2 Stir bok choy into the same skillet, reduce heat to low, cover the skillet with a lid, and cook until greens are slightly tender, about 1 1/2 minutes.
3. 3 Bring water to a boil in a saucepan; remove from heat. Stir couscous spice packet contents and 1 tablespoon olive oil into water; add couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
4. 4 Spoon couscous onto plates, top with greens, onions, and chicken, respectively, and sprinkle tomatoes and Mizithra cheese over the top.

By Utopienne