Best Simple Couscous Recipes

SIMPLE COUSCOUS

Steps:

• Couscous: Bring the water to a simmer in a small pot over medium heat, then turn off the heat.
• In a shallow baking dish combine the couscous, salt and olive oil, tossing to coat. Add in the warm water and smooth the couscous into an even layer. Cover the dish tightly with plastic wrap and allow it to rest for 15 minutes by the stove.
• Gremolata: In a medium bowl, combine the lemon zest and juice with the sea salt, garlic and parsley. Stir in enough olive oil to blend and bring the ingredients together. Taste for seasoning.
• When ready to serve, flake the couscous with a fork and taste for seasoning. If the texture is a little too al dente, microwave the dish for 1 1/2 to 2 minutes. Reseason the couscous with salt, if necessary. Toss it with the gremolata and, again, taste for seasoning.

SIMPLE GREEK COUSCOUS

Steps:

• 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.
• 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.

SIMPLE SESAME CHICKEN WITH COUSCOUS

Steps:

• In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork., In a large nonstick skillet, heat oil over medium heat. Add coleslaw mix; cook and stir 3-4 minutes or just until tender. Add green onions, 2 tablespoons dressing and couscous; heat through. Remove couscous from pan; keep warm., In same skillet, add chicken and remaining dressing; cook and stir over medium heat until heated through. Serve over couscous; top with cilantro and, if desired, peanuts.

SIMPLE COUSCOUS

Steps:

• Heat 1 1/2 cups of the chicken stock and 1 tablespoon of butter in a medium pot with a tight-fitting lid.
• Bring to a boil.
• Once boiling, add the couscous, cinnamon, peas and salt and pepper to taste. Stir quickly to mix and take pan off the heat.
• Let couscous stand covered for 5 minutes.
• Fluff with a fork and stir in toasted almonds, parsley and mint.
• Enjoy!

SIMPLE VEGETABLE COUSCOUS

Steps:

• Bring water to boil in heavy large Dutch oven over high heat. Mix in paprika and cumin; season lightly with salt and pepper. Add turnip and carrot. Cover and cook 2 minutes. add zucchini, celery and potatoes. Cover and cook until vegetables are tender, about 10 minutes. Add tomatoes. Cook uncovered until tomatoes soften, about 2 minutes. Drain vegetable, reserving cooking liquid. Transfer vegetables to medium bowl and cover with foil to keep warm. Return cooking liquid to same pot and boil until reduced to 1 1/2 cups, about 10 minutes. Season with salt and pepper.
• Meanwhile, bring 4 1/2 cups vegetable broth and oil to boil in heavy large skillet. Mix in couscous; cover skillet. Remove from heat and let stand until couscous softens and absorbs broth, about 10 minutes. Fluff couscous with fork. Season with salt and pepper.
• Mound couscous on large platter. Top with vegetables. Drizzle sauce over.

SIMPLE SCALLOPS AND COUSCOUS

Steps:

• Preheat pan to medium heat.
• Spray with canola oil spray.
• Season scallops with salt and pepper on both sides.
• Sear the scallops for approximately 2 minutes per side.
• Remove the scallops from the pan.
• Put garlic, shallot, and red pepper in pan and sauté for 1-1/2 minutes till browned.
• Add in couscous and diced tomatoes.
• Add a bit of water if necessary and cook on low for a while.
• Right before plating add scallops back in, add parsley and basil and squeeze on the fresh lemon juice.

COUSCOUS DE MOUTON TOUT SIMPLE (MOROCCAN MUTTON COUSCOUS)

Steps:

• Heat oil in a large pot over medium heat. Add lamb; cook and stir until browned on all sides, 3 to 5 minutes. Add chickpeas, tomatoes, tomato puree, onion, ras el hanout, saffron, salt, and pepper. Cover with 1 1/2 quarts water. Bring to a boil; reduce heat and simmer until flavors combine, about 30 minutes.
• Pour couscous into a very large bowl. Cover with 1 1/2 cups water. Let soak for 15 minutes. Drain and transfer to a couscous steamer insert.
• Stir zucchini, turnips, carrots, and celery into the pot. Set couscous steamer on top; cover and steam until tender, about 45 minutes.
• Spoon couscous back into the bowl. Stir in 1/2 cup plus 2 tablespoons butter and fluff with a fork. Serve lamb and chickpea stew on top.

SIMPLE SESAME CHICKEN WITH COUSCOUS

Steps:

• In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork., In a large nonstick skillet, heat oil over medium heat. Add coleslaw mix; cook and stir 3-4 minutes or just until tender. Add green onions, 2 tablespoons dressing and couscous; heat through. Remove couscous from pan; keep warm., In same skillet, add chicken and remaining dressing; cook and stir over medium heat until heated through. Serve over couscous; top with cilantro and, if desired, peanuts.

SIMPLE COUSCOUS SALAD

Steps:

• To make your own garlic-infused olive oil: Thinly slice two cloves of garlic. Add to a small saucepan with olive oil. Heat on medium-low until garlic just begins to brown - do not burn garlic! Remove from heat and use a slotted spoon to remove garlic from oil. Discard garlic slices. Set aside oil.
• In a medium saucepan, bring chicken stock to a boil.
• Remove from heat and stir in couscous. Cover and let stand for 5 minutes.
• Fluff couscous with a fork. One at a time, stir in the remaining ingredients (starting with oil/dressing) until well combined.

SIMPLE SESAME CHICKEN WITH COUSCOUS RECIPE

Steps:

• In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork.
• In a large nonstick skillet, heat oil over medium heat. Add coleslaw mix; cook and stir 3-4 minutes or just until tender. Add green onions, 2 tablespoons dressing and couscous; heat through. Remove couscous from pan; keep warm.
• In same skillet, add chicken and remaining dressing; cook and stir over medium heat until heated through. Serve over couscous; top with cilantro and, if desired, peanuts.
• Yield: 4 servings.
• Originally published as Simple Sesame Chicken with Couscous in Simple & Delicious
• February/March 2014, p2-13
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