Are you looking for a quick, easy, and flavorful meal to whip up on a weeknight? Look no further than couscous! This North African staple is a game-changer in the kitchen, and when paired with a variety of delicious ingredients, it can elevate even the simplest of meals into something truly special. In this article, we’ll explore 18 mouth-watering couscous recipes that are perfect for busy weeknights. From hearty stews to bright and citrusy salads, there’s something on this list for everyone.
Whether you’re in the mood for something spicy, creamy, or simply satisfying, these recipes are sure to hit the spot. And the best part? Most of them can be prepared in under 30 minutes, making couscous a great option for even the most time-crunched of cooks.
So go ahead, get inspired, and start cooking up some amazing meals with these flavorful couscous recipes!
Lemon Garlic Herb Couscous with Roasted Vegetables
Brighten up your mealtime with this flavorful and nutritious couscous dish, infused with the zesty goodness of lemon and the richness of garlic and herbs. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup couscous
– 2 cups water
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp chopped fresh rosemary
– 1 tsp chopped fresh thyme
– Salt and pepper to taste
– 2 carrots, peeled and chopped
– 2 Brussels sprouts, trimmed and halved
– 1 red bell pepper, seeded and chopped
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook couscous according to package instructions using 2 cups of water.
3. In a large skillet, heat garlic over medium heat until fragrant. Add lemon juice, rosemary, thyme, salt, and pepper. Stir to combine.
4. Toss in chopped vegetables and cook for 10-12 minutes or until tender.
5. Combine cooked couscous with the roasted vegetable mixture. Serve warm.
Cooking Time: 25-30 minutes
Spicy Harissa Chickpea and Couscous Salad
This vibrant salad combines the comforting warmth of couscous with the spicy kick of harissa, all wrapped up in a flavorful chickpea medley. Perfect for a quick and satisfying lunch or dinner.
Ingredients:
– 1 cup cooked couscous
– 1 can chickpeas (drained and rinsed)
– 2 tbsp harissa
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped cucumber
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook couscous according to package instructions.
2. In a medium bowl, whisk together harissa and olive oil.
3. Add chickpeas, red bell pepper, and cucumber to the bowl. Toss until well combined.
4. Fluff cooked couscous with a fork and add it to the bowl. Toss gently to combine.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 10 minutes
Mediterranean Couscous Stuffed Bell Peppers
Mediterranean Couscous Stuffed Bell Peppers: A flavorful and nutritious vegetarian dish that combines the sweetness of bell peppers with the savory goodness of Mediterranean couscous and spices.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked couscous
– 1/2 cup chopped Kalamata olives
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Lemon wedges for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together couscous, olives, feta, parsley, garlic, olive oil, smoked paprika, salt, and pepper.
4. Stuff each bell pepper with the couscous mixture, filling to the top.
5. Place stuffed bell peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and continue baking for an additional 15-20 minutes, until bell peppers are tender.
7. Serve warm or at room temperature, with lemon wedges on the side if desired.
Cooking Time: 45-50 minutes
Creamy Coconut Curry Couscous with Chickpeas
This flavorful dish combines the warmth of curry spices with the creaminess of coconut and the nutty goodness of couscous, all topped off with a protein-packed serving of chickpeas.
Ingredients:
– 1 cup couscous
– 2 cups water or vegetable broth
– 1 can (14 oz) coconut milk
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– Salt and pepper, to taste
– 1 can (15 oz) chickpeas, drained and rinsed
Instructions:
1. Cook couscous according to package instructions using water or broth.
2. In a separate pan, heat coconut milk over medium heat. Add curry powder, cumin, turmeric, salt, and pepper. Stir well and let simmer for 5 minutes.
3. Add cooked chickpeas to the coconut mixture and stir to combine.
4. Fluff couscous with a fork and mix with the coconut-chickpea mixture.
5. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Moroccan Lamb and Couscous Stew
Experience the rich flavors of Morocco with this hearty stew, featuring tender lamb, fluffy couscous, and aromatic spices.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground turmeric
– Salt and black pepper, to taste
– 1 cup couscous
– 2 cups water or lamb broth
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Add the lamb and cook until browned, about 5 minutes.
2. Add the onion, garlic, cumin, paprika, cinnamon, turmeric, salt, and pepper. Cook until the vegetables are tender, about 8 minutes.
3. Add the couscous and water or broth. Bring to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes or until the lamb is tender.
4. Fluff the couscous with a fork. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 40-45 minutes
Pomegranate and Mint Pearl Couscous
This refreshing couscous dish combines the sweetness of pomegranate with the cooling flavor of mint, perfect for a light and flavorful side or main course.
Ingredients:
– 1 cup pearl couscous
– 2 cups water
– 1/4 cup pomegranate juice
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– Salt to taste
– Optional: toasted pine nuts and crumbled feta cheese for garnish
Instructions:
1. Cook the couscous according to package instructions using 2 cups of water.
2. In a small bowl, whisk together pomegranate juice and olive oil. Set aside.
3. Once the couscous is cooked, fluff with a fork and stir in the pomegranate mixture, chopped mint leaves, and salt to taste.
4. Serve warm or at room temperature. Garnish with toasted pine nuts and crumbled feta cheese, if desired.
Cooking Time: 20-25 minutes
Roasted Butternut Squash and Couscous Pilaf
Roasted Butternut Squash and Couscous Pilaf: A Delicious and Nutritious Side Dish
Transform the humble butternut squash into a sweet and savory masterpiece, perfectly paired with fluffy couscous. This recipe is a great way to add some color and flavor to your meals.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 cups of couscous
– 3 cups of water or vegetable broth
– 1 tablespoon of olive oil
– Salt, to taste
– Optional: chopped fresh herbs like parsley or cilantro for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash for about 45 minutes, or until it’s tender and caramelized.
5. While the squash is roasting, bring the water or broth to a boil in a medium saucepan.
6. Add the couscous, cover, and simmer for 10-15 minutes, or until the liquid is absorbed and the couscous is fluffy.
7. Fluff the couscous with a fork, then toss it with roasted butternut squash and season with salt to taste.
Cooking Time: About 1 hour
Quick Garlic Butter Couscous with Shrimp
Add a burst of flavor to your meal with this easy-to-make couscous dish, perfect for a weeknight dinner or special occasion. In just 15 minutes, you’ll have a delicious and aromatic side that pairs well with grilled meats, seafood, or as a main course.
Ingredients:
– 1 cup couscous
– 2 cups water
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pound large shrimp, peeled and deveined
– Fresh parsley, chopped (optional)
Instructions:
1. Bring the water to a boil in a medium saucepan. Add the couscous, cover, and turn off the heat. Let it sit for 5 minutes.
2. Fluff the couscous with a fork and stir in the butter, garlic, salt, and pepper until melted and well combined.
3. In a separate pan, sauté the shrimp in a little oil until pink and cooked through.
4. Combine the cooked shrimp with the garlic butter couscous and toss to coat.
5. Garnish with chopped parsley if desired.
6. Serve immediately.
Cooking Time: 15 minutes
Greek Salad Couscous Bowl with Feta
This Mediterranean-inspired couscous bowl is a perfect combination of flavors and textures, featuring crunchy vegetables, creamy feta cheese, and nutty couscous. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1/4 cup olive oil
– 1 large red bell pepper, diced
– 1 large cucumber, sliced
– 1 small red onion, thinly sliced
– 1/2 cup crumbled feta cheese
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook couscous according to package instructions using 2 cups of water.
2. In a large bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Add diced bell pepper, sliced cucumber, and thinly sliced red onion to the bowl. Toss to combine.
4. Fluff cooked couscous with a fork and add it to the bowl. Toss gently to combine.
5. Crumble feta cheese over the top and sprinkle with chopped parsley if desired.
Cooking Time: 20-25 minutes (including cooking time for couscous)
Harvest Vegetable and Couscous Skillet
A hearty one-pot dish that celebrates the flavors of fall, this skillet is packed with a medley of roasted vegetables and tender couscous. Perfect for a cozy evening meal or a quick lunch.
Ingredients:
– 1 cup couscous
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 bell peppers, seeded and sliced
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook couscous according to package instructions.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add carrots and bell peppers; cook for an additional 5 minutes or until tender.
5. Stir in diced tomatoes and cooked couscous. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Sun-Dried Tomato and Basil Pearl Couscous
Elevate your meals with this flavorful and visually appealing dish, perfect for a light lunch or dinner.
Ingredients:
– 1 cup pearl couscous
– 2 cups water
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Bring the water to a boil in a medium saucepan. Add the pearl couscous, cover, and cook for 8-10 minutes or according to package instructions.
2. In a small skillet, heat the olive oil over medium heat. Add the chopped sun-dried tomatoes and cook for 2-3 minutes or until fragrant.
3. Stir in the chopped fresh basil leaves. Season with salt and pepper to taste.
4. Once the couscous is cooked, fluff it with a fork and add the tomato-basil mixture. Toss gently to combine.
5. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Tangy Lemon Couscous with Grilled Chicken
A refreshing and flavorful dish perfect for a light lunch or dinner. This recipe combines the bright, citrusy taste of lemon with the creamy texture of couscous and the smoky flavor of grilled chicken.
Ingredients:
– 1 cup couscous
– 2 cups water
– 2 tbsp olive oil
– 1 tsp grated lemon zest
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 4 boneless, skinless chicken breasts
– 1 tsp garlic powder
Instructions:
1. Preheat grill to medium-high heat.
2. In a large pot, bring water to a boil. Add couscous, cover, and turn off heat. Let sit for 5 minutes.
3. Fluff couscous with fork and stir in olive oil, lemon zest, and lemon juice.
4. Grill chicken breasts for 6-8 minutes per side or until cooked through.
5. Season chicken with garlic powder and salt to taste.
6. Serve grilled chicken on top of tangy lemon couscous and garnish with parsley.
Cooking Time: 20-25 minutes
Moroccan-Style Sweet Potato and Couscous
Moroccan-Style Sweet Potato and Couscous Recipe
This flavorful dish combines the warmth of sweet potatoes with the comforting texture of couscous, infused with aromatic spices and herbs typical of Moroccan cuisine. Perfect as a side or main course, this recipe is sure to delight.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 cup couscous
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper.
3. Spread sweet potatoes on a baking sheet and roast for 30-40 minutes or until tender.
4. Meanwhile, cook couscous according to package instructions.
5. In a small pan, heat the garlic and onion over medium heat until softened.
6. Combine cooked sweet potatoes, couscous, and saffron mixture in a large bowl.
7. Add chopped parsley (if using) and toss gently.
8. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Easy One-Pan Couscous with Sausage and Peppers
This hearty one-pan dish is a perfect weeknight meal that’s quick to prepare and packed with flavor. By cooking the sausage, peppers, and couscous all in one pan, you’ll save time on cleanup and enjoy a satisfying dinner.
Ingredients:
– 1 lb sweet Italian sausage, casings removed
– 2 large bell peppers (any color), sliced
– 1 medium onion, chopped
– 1 cup couscous
– 2 cups chicken broth
– 1 tsp olive oil
– Salt and pepper to taste
– Optional: your favorite herbs or spices
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sausage and cook, breaking up with a spoon, until browned, about 5 minutes.
3. Add the bell peppers and onion; cook, stirring occasionally, until tender, about 5-7 minutes.
4. Add the couscous and chicken broth to the skillet. Stir to combine.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes or until the liquid is absorbed and the couscous is fluffy.
6. Season with salt, pepper, and any desired herbs or spices.
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Couscous Tabbouleh with Fresh Herbs
This vibrant salad is a refreshing twist on the classic Lebanese dish, featuring fluffy couscous tossed with fragrant herbs and a zesty lemon vinaigrette.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 1/2 cup chopped cucumber
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Cook the couscous according to package instructions using 2 cups of boiling water. Set aside.
2. In a large bowl, combine parsley, mint, scallions, and cucumber.
3. Fluff the cooked couscous with a fork and add it to the bowl.
4. Drizzle the lemon juice over the mixture and season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10-12 minutes (cooking time for couscous) + preparation time.
Cilantro Lime Couscous with Black Beans
This vibrant dish combines the creamy texture of couscous with the bold flavors of cilantro, lime, and black beans. Perfect for a quick and easy dinner or as a side dish to complement your favorite grilled meats.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 cup cooked black beans, rinsed and drained
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. Bring the water to a boil and add couscous. Cover and let sit for 5-7 minutes or until fluffy.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in black beans, cilantro, and lime juice. Cook for an additional minute.
4. Fluff couscous with a fork and add to the skillet. Toss to combine, seasoning with salt and pepper to taste.
5. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Balsamic Glazed Mushroom and Couscous
This recipe combines the earthy flavors of mushrooms with the sweetness of balsamic glaze, all wrapped up in a flavorful couscous dish.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup balsamic vinegar
– 1 tsp honey
– 1/2 cup couscous
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. In a small bowl, whisk together the balsamic vinegar and honey. Pour the glaze over the mushrooms and stir to combine.
5. Cook the couscous according to package instructions.
6. Serve the mushroom mixture over the couscous, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Golden Turmeric Couscous with Toasted Almonds
This vibrant couscous dish is infused with the warm, comforting flavors of turmeric and toasted almonds, perfect for a cozy evening meal or as a side dish.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1 tablespoon golden turmeric powder
– 1/4 teaspoon salt
– 2 tablespoons olive oil
– 1/2 cup sliced almonds
– 1 tablespoon honey (optional)
Instructions:
1. Bring the water to a boil, then add the couscous, turmeric powder, and salt. Stir, cover, and let sit for 5 minutes.
2. Fluff the couscous with a fork, then stir in the olive oil.
3. Preheat a small skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until lightly browned (about 5-7 minutes).
4. Combine the cooked couscous and toasted almonds. If desired, drizzle with honey and toss to coat.
5. Serve warm or at room temperature.
Cooking Time: 15 minutes
Summary
Looking for new and exciting couscous recipes to spice up your weeknights? Look no further! This collection of 18 flavorful recipes features a variety of international inspirations. From Mediterranean-inspired dishes like Moroccan Lamb and Couscous Stew and Greek Salad Couscous Bowl, to bold and spicy options like Spicy Harissa Chickpea and Couscous Salad, there’s something for everyone. Try your hand at Lemon Garlic Herb Couscous with Roasted Vegetables or Sun-Dried Tomato and Basil Pearl Couscous for a taste of the Mediterranean. Whether you’re in the mood for something light and refreshing or hearty and comforting, these recipes are sure to satisfy.