Best Mediterranean Couscous Recipes

MEDITERRANEAN SHRIMP COUSCOUS

Steps:

• In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., In the same skillet, cook and stir the zucchini, wine, tomatoes and capers until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Whisk the lemon juice, vinegar and remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. Sprinkle with remaining cheese.

MEDITERRANEAN COUSCOUS SALAD WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 400°F. Divide first 5 ingredients between 2 heavy large baking sheets. Brush vegetables with 3 tablespoons oil and balsamic vinegar. Sprinkle herbs over. Sprinkle with salt and pepper. Roast until tender, turning occasionally, about 45 minutes. Cool. Remove and discard peels from garlic. Coarsely chop garlic. Cut roasted vegetables into 3/4-inch pieces. Set aside.
• Bring 2 1/2 cups water, 1 teaspoon salt and 1/2 tablespoon oil to boil in medium saucepan. Stir in couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Transfer to large bowl.
• Gently mix roasted garlic and vegetables, 1/4 cup oil, olives, lemon juice, capers and basil into couscous. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

MEDITERRANEAN COUSCOUS AND LENTIL SALAD

Steps:

• In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.
• In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
• In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
• Just before serving, stir in remaining ingredients and season with salt and pepper.

MEDITERRANEAN ROASTED VEGETABLE COUSCOUS

Steps:

• In a hot oven (200c) put the red onion, peppers, garlic and courgette in an oven proof dish with a drizzle of olive oil.
• When roasted (approx 25 - 30mins )remove and place to one side until couscous ready.
• Turn off oven and put pine nuts in for 5 mins as oven cools down - do not let burn.
• In a heat proof bowl combine the couscous with cumin, coriander, cinnamon, juice and zests of lemon, lime and orange and hot chicken stock. Cover for 5 minutes.
• Fluff the couscous with a fork and add the apricots, chopped mint and coriander, pine nuts, roasted vegetables and roasted garlic.
• Season with salt and pepper and serve.

MEDITERRANEAN COUSCOUS SALAD WITH FETA AND MINT

Steps:

• Combine red bell pepper, cucumber, scallions, mint leaves, lemon juice, lemon zest, and olive oil in a bowl. Refrigerate 8 hours to overnight.
• Bring water to a boil in a saucepan; remove from heat and stir in couscous, butter, and salt. Cover saucepan and let stand until water is absorbed completely, about 5 minutes. Fluff couscous with a fork; place on a baking sheet to cool.
• Combine couscous, bell pepper mixture, and feta cheese together in a bowl, stirring with a fork to prevent clumps.

MEDITERRANEAN CHICKEN AND COUSCOUS

Steps:

• In a large saucepan, heat the olive oil over medium heat. Add chicken and garlic and cook 5 minutes, stirring frequently or until the chicken is no longer pink. Add the spinach during the last 1-2 minutes of cooking chicken.
• Stir in water, tomatoes, red pepper flakes, and spice pack from couscous. Bring to a boil.
• Stir in couscous. Cover and remove from heat. Let stand 5 minutes.
• Stir with a fork to fluff couscous. Stir in feta cheese and pine nuts if using. Serve.

MEDITERRANEAN COUSCOUS

Steps:

• Bring the water, olive oil, and salt to a boil in a saucepan. Pour in the couscous, cover, and immediately remove from heat. Let sit covered 5 minutes. Fluff with a fork. Stir in the, artichoke hearts, tomato, parsley, feta cheese, and lemon juice. Season with black pepper.

MEDITERRANEAN FISH & COUSCOUS

Steps:

• Heat oven to 200C/180C fan/gas 6. Take one small sheet of foil, about A4 size, and put one fish fillet on top. Season the fish, then drizzle with half of the lemon juice and zest, half the sliced chillies and half of the basil.
• Halve 4 of the tomatoes and put these around the fish. Place another sheet of foil on top and fold the edges together to seal. Repeat with the other piece of fish and transfer to a baking sheet. Cook for 15-18 mins until the bag has puffed up (or cook on the barbecue).
• While the fish is cooking pour 100ml of boiling water over the couscous, cover, then leave to swell for 5 mins. Chop the rest of the tomatoes and mix with the couscous, balsamic, cucumber, the remaining basil, lemon juice and zest and olives. Season and serve alongside the fish with the lemon wedges on the side for squeezing over.

MEDITERRANEAN MEATBALLS WITH COUSCOUS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Combine beef, bread crumbs, egg, 3 tablespoons mint, 2 tablespoons Greek yogurt, salt, garlic powder, cumin, and pepper in a large bowl. Form into 24 meatballs and place on the prepared baking sheet.
• Bake in the preheated oven until meatballs are no longer pink in the center, about 20 minutes.
• Heat oil in a large skillet over medium-high heat. Cook onion until translucent, about 3 minutes. Add flour. Add beef broth gradually and cook until sauce starts to thicken, about 2 minutes. Add meatballs. Whisk in 1/4 cup Greek yogurt and 2 tablespoons mint. Serve over couscous.

MEDITERRANEAN COUSCOUS

Steps:

• Melt butter in 2-quart nonstick saucepan over medium-high heat. Cook onions and garlic in butter, stirring frequently, until onions are tender. Stir in water and bouillon granules. Heat to boiling; remove from heat.
• Stir in remaining ingredients. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff lightly with fork.

MEDITERRANEAN COUSCOUS SALAD

Steps:

• In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
• In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
• In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors.
• Just before serving, sprinkle with cheese.

MEDITERRANEAN COUSCOUS

Steps:

• In a small skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. , Meanwhile, in a large saucepan, combine the water, contents of seasoning packet from couscous mix, bouillon and remaining oil. Bring to a boil. , Stir in onion mixture and couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in tomatoes and cheese.

MEDITERRANEAN COUSCOUS SALAD

Steps:

• Preheat oven to 325 degrees F. Brush 1 tablespoon olive oil on the tomatoes (reserving the rest) and roast for about 25 minutes. Remove from oven, allow to cool, and cut into wedges.
• Boil couscous until al dente as you would for pasta, drain well, and toss with 1 tablespoon reserved olive oil.
• For the dressing, add the vinegar to a blender and replace the cover. Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt, and pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside briefly.
• Toss together the couscous, tomatoes, bell pepper, mint leaves, cipollini onions, and cucumber with enough of the dressing to coat. Serve additional dressing on the side.

MEDITERRANEAN COUSCOUS SALAD

Steps:

• Make a dressing by whisking together the lemon juice, 2 tablespoons olive oil, tahini paste, mint, asafoetida powder, and parsley; season with salt and pepper. Set aside.
• Combine the water with 1 teaspoon salt and 2 tablespoons olive oil in a saucepan; bring to a boil over medium heat. Remove from heat and stir the couscous into the water; cover for 10 minutes.
• Place the couscous in a large bowl. Mix the diced tomato, red bell pepper, green bell pepper, green beans, chickpeas, cucumber, olives, and peanuts into the couscous. While stirring, slowly pour the dressing into the mixture. Serve immediately.

MEDITERRANEAN LAMB-AND COUSCOUS-STUFFED BELL PEPPERS

Steps:

• Slice peppers in half lengthwise through the stems and remove seeds.
• Place halves, cut side down, in a 12-by-17-inch baking pan.
• Bake in a 450 degree, regular or convection oven until lightly browned and tender when pierced,13 to 18 minutes.
• Meanwhile, in a 10-to-12-inch frying pan over high heat, stir onions, garlic, thyme, mint and rosemary in olive oil until onions are limp and begining to brown, about 5 minutes.
• Add ground lamb and 3 tablespoons lemon juice.
• Stir until lamb is browned and crumbly, 2 to 3 minutes.
• Stir in broth, couscous, and remaining 2 tablespoons lemon juice.
• Bring to a boil, then cover and remove from heat; let stand until liquid is absorbed and couscous is tender to bite, 3to 4 minutes.
• Stir in parsley; add salt to taste.
• Turn pepper halves over; fill each with about 2/3 cup lamb mixture.
• Sprinkle feta cheese evenly over filling.
• Bake until cheese is slightly melted, 3 to 5 minutes.
• Transfer peppers to a platter.
• Serve.

MEDITERRANEAN LEMON COUSCOUS SALAD

Steps:

• Cook couscous in 1 cup of water.
• Cool to room temperature.
• Whisk together lemon juice and olive oil.
• Pour over other ingredients combining well.
• Season with fresh pepper.

COUSCOUS SAUSAGE MEDITERRANEAN

Steps:

• Heat the oil in a pan over medium high heat. Add the onion and cook until it softens, about 4-5 minutes.
• Add the crumbled sausage and cook until it is mostly browned, about 7-9 minutes.
• Add the garlic and cook for 2 minutes, stirring occasionally. (Careful not to let it burn!) Reduce heat to medium.
• Add the tomato and basil and cook until tomato softens, about 3 to 4 minutes. Remove from heat and set aside.
• Quick now, cook the couscous: bring broth to a boil, add couscous; remove from heat and let stand for 2 minutes. Stir and fluff with a fork.
• Mix cooked sausage mixture with the cooked couscous and crumbled feta (if using). Season to taste with salt, freshly ground black pepper, and squeeze over a bit of freshly squeeze lemon or lime juice. Serve!
• Servings: about 6.
• Mike's suggestions for substitutions/additions: 1 Tbsp finely chopped calamata olive, chopped mushroom, chopped artichoke heart, chopped sundried tomato, sautéed fennel, spinach, chopped cucumber.
• As far as sausage goes, we use our homemade lamb-based French Merguez (also posted here at http://www.food.com/recipe/french-merguez-sausages-culinary-communion-340487) which is astoundingly good. But a flavorful Italian sausage would be good, too. Seasoned turkey sausage would be fine if you want to make it even leaner. Or hey, mmm, chorizo! You can even use vegetarian no-meat sausage, if you like - just pay attention to the seasonings so it doesn't turn out tasting bland.
• Re tomatoes: I dislike cooked tomato peel, so I prefer to not use cherry tomatoes for this dish. Regular chopped fresh tomato is my preference.
• This is a really versatile recipe, you can substitute ingredients to achieve whatever flavor profile you want. Also, we get our couscous in bulk because otherwise it's far too expensive to buy in prepackaged little boxes.

MINTED MEDITERRANEAN COUSCOUS SALAD

Steps:

• Bring 3/4 cup water and 1/4 teaspoon salt to boil in medium saucepan over medium heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes. Transfer couscous to bowl; fluff with fork and cool slightly.
• Stir chopped bell pepper, olives, and mint into couscous. Stir in olive oil vinaigrette. Fold in feta cheese. Season with salt and pepper.
• Arrange 4 romaine leaves on each of 2 plates. Spoon salad into romaine.

MEDITERRANEAN VEGETABLE SOUP WITH COUSCOUS

Steps:

• Layer ingredients in a wide-mouthed heatproof container with a tight-fitting lid.
• When you're ready to eat, fill the container almost to the top with water, seal, shake, removethe lid, and microwave for 2 minutes.
• Season with salt, reseal, gently swirl, and enjoy.

MEDITERRANEAN COUSCOUS SALAD

Steps:

• Mix couscous and stock in a bowl which has a lid, let stand uncovered.
• Meanwhile, mix olives, capsicum, tomatoes herbs and shallots together in a bowl.
• Mix balsamic, lemon juice and garlic.
• Pour 1/3 of dressing over vegetables, mix well.
• Chop the broccoli into small florets about 1/2 inch wide. Cut the stalk into small pieces (about the size of a corn kernel. You want most things to be the same size in this salad.).
• By now the couscous should be almost ready.
• Add the broccoli to the couscous and put the lid on loosely.
• Microwave for 1 minute.
• Add to the salad mix and toss.
• Pour over 1/2 the remaining dressing, toss, add the remaining dressing, toss well.
• Serve whilst still warm.