Type what you have

Ingredients

• ✓ couscous
• olive oil
• water
• shallot
• asparagus
• salt
• black pepper
• lemon

Instructions

1. 1 Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes.
2. 2 Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.
3. 3 Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.

By Diana Moutsopoulos

Ingredients

• ✓ couscous
• kale leaf
• olive oil
• cherry tomato
• kosher salt
• feta cheese
• cranberry
• pumpkin seed
• sunflower seed
• lemon

Instructions

1. 1 Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds.
2. 2 Squeeze lemon juice over ingredients and toss until blended.

By sissyneck

Ingredients

• ✓ couscous
• water
• olive oil
• balsamic vinegar
• sugar
• salt
• black pepper
• black bean
• corn
• rotisserie chicken
• red bell pepper

Instructions

1. 1 Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.
2. 2 Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
3. 3 Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.

By Cooking Fox

Ingredients

• ✓ couscous
• butternut squash
• olive oil
• salt
• black pepper
• water
• green bean
• halloumi cheese
• olive oil
• pine nut
• honey mustard dressing

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine butternut squash pieces, 2 tablespoons olive oil, salt, and pepper in a bowl; mix to combine. Place on a baking sheet.
3. 3 Bake in the preheated oven until butternut squash is tender, about 20 minutes.
4. 4 Meanwhile, bring water 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 Place green beans into a large skillet over high heat and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans are soft, 5 to 10 minutes.
6. 6 Preheat a nonstick frying pan over high heat. Place halloumi cheese slices on a plate and brush both sides lightly with 2 tablespoons olive oil. Cook cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.
7. 7 Allow all ingredients to cool. Combine roasted squash, green beans, halloumi cheese, couscous, and pine nuts in a bowl. Drizzle with honey mustard dressing.

By MrsGPie

Ingredients

• ✓ couscous
• water
• butter
• garlic powder
• ham
• pineapple chunk
• red onion
• green pea
• lemon juice
• mustard
• vegetable oil
• salt
• pepper

Instructions

1. 1 In a large saucepan, bring water, butter and garlic powder to a boil. Turn off heat and stir in couscous. Cover and let stand for 5 minutes. Fluff with a fork and let cool.
2. 2 In a large bowl, mix together couscous, ham, pineapple, onion and drained peas
3. 3 In a small bowl whisk together 1/4 cup reserved pineapple juice, lemon juice, Dijon-style mustard and vegetable oil. Pour dressing over the salad and stir to coat. Salt and pepper to taste.

By Julie Stutzman

Ingredients

• ✓ couscous
• water
• olive oil
• apple cider vinegar
• mustard
• cumin
• garlic
• salt
• pepper
• red bell pepper
• yellow bell pepper
• shrimp
• tomato
• parsley
• feta cheese

Instructions

1. 1 Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
2. 2 In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
3. 3 In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

By Isabelle

Ingredients

• ✓ couscous
• bacon
• onion
• water
• carrot
• cucumber
• red bell pepper
• chickpea
• olive oil
• white balsamic vinegar
• soy sauce
• sugar
• curry powder
• salt
• pepper

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon slices, and set aside.
2. 2 Drain all but 1 tablespoon of bacon drippings from the skillet, and cook and stir the onion in the skillet until the edges of the onion begin to turn brown. Set the onion aside.
3. 3 Bring the water to a boil in a saucepan, and sprinkle in the couscous. Remove the pan from the heat, let stand for 5 minutes to absorb the water, then fluff the couscous with a fork. Allow couscous to cool.
4. 4 Place the onion, cooled couscous, carrot, cucumber, red bell pepper, and garbanzos into a salad bowl, and stir lightly to combine.
5. 5 In a bowl, whisk together the olive oil, white balsamic vinegar, soy sauce, sugar, curry powder, and salt and pepper until the sugar has dissolved. Pour the dressing over the salad, mix again lightly, and sprinkle with bacon bits.

By Groovygal

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
• 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
• 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
• 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
• 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

Ingredients

• ✓ couscous
• olive oil
• mung bean
• vegetable broth
• salt
• cucumber
• tomato
• lemon
• cilantro
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil; add couscous and mung beans. Cook and stir for 2 minutes. Add vegetable broth and 1 teaspoon salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes and then quick-release the remaining pressure, about 5 minutes more. Unlock and remove lid. Fluff couscous with a fork. Let sit until cool, about 10 minutes.
3. 3 Combine couscous, mung beans, cucumber, tomatoes, lemon juice, and cilantro in a bowl. Sprinkle with 1 teaspoon salt and pepper.

By Fioa

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
• 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
• 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
• 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
• chicken broth
• lemon zest
• lemon juice
• butter
• salt
• pimento pepper
• pine nut
• parsley

Instructions

1. 1 Combine chicken broth, lemon zest, lemon juice, butter, and salt together in a saucepan; bring to a boil. Stir in couscous until completely coated. Cover the saucepan, remove from the heat, and soak couscous until hot liquid is mostly absorbed, about 5 minutes.
2. 2 Fluff couscous with a fork. Stir in pimentos, pine nuts, and parsley.

By redveeder

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
• chicken broth
• olive oil
• cherry tomato
• green onion
• red onion
• cucumber
• parsley
• lemon juice
• salt
• black pepper

Instructions

1. 1 Bring broth to a near boil in a small saucepan over medium heat.
2. 2 Pour hot broth over couscous in a large bowl; stir in oil. Add tomatoes, green onions, red onion, cucumber, parsley, and lemon juice.
3. 3 Cover the bowl with plastic wrap; steam for 5 minutes. Uncover the bowl; fluff couscous and vegetables with a fork. Season with salt and black pepper.

By jmn

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
• green onion
• jalapeno pepper
• olive oil
• cumin
• cayenne pepper
• black pepper
• vegetable stock
• asparagus
• pea
• mint
• salt
• black pepper

Instructions

1. 1 Combine couscous, green onion, jalapeño, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
2. 2 Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
3. 3 Pour stock, asparagus, and peas over couscous mixture; shake the bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.

By John Mitzewich

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