Considered a staple in the kitchen, couscous pairs nicely with seafood, beef, chicken, fruit, and vegetables. Give it a try using these entree, side dish, and dessert recipes for a tasty change.
Since couscous is an ingredient better known in international cuisine than American, some people think of it as "exotic" and shy away from learning how to cook couscous. But this granular pasta with North African roots could hardly be more basic. And it's a cinch to prepare: The fast-cooking variety needs only as long as it takes to soak up boiled water or hot broth -- just a few moments, and it's done.
Serve tomato-sauced, cinnamon-spiced chicken and artichokes atop couscous.
Olives, apricots and dates might sound like an odd trio, but trust us: this Moroccan dinner packs a mind-blowing amount of flavor into each bite.
This quick chicken and smoked sausage recipe served over rice is as easy to make as it is delicious.
Use this orange peel and cinnamon rub recipe to spice up these skillet lamb chops. Top with couscous and veggie mixture.
This simple vegetable side dish is a good way to use up all those garden zucchini.
Sweet mango lends brightness to this hearty side dish, a toss of Israeli couscous, nutrient-rich zucchini, and peppery fresh parsley. When buying zucchini, look for blemish-free, vibrant skins. Choose smaller squash, as they are younger and therefore more tender than their larger counterparts.
Stir apricots, cranberries, and hazelnuts into couscous to make a pilaf-style accompaniment for the spicy-sweet apricot-glazed shrimp.
Couscous is a good substitute for rice or polenta. It cooks quickly, which helps get this chicken meal on the table fast.
Sauteed shrimp served over couscous and spinach makes for a complete meal.
Serve this 15-minute side dish with grilled steak, chicken, or fish.
Tender baked onions make the perfect edible container for the whole wheat couscous pilaf in this hearty side dish. Try it for your holiday dinner.
To toast hazelnuts, place them in a small skillet and cook over medium heat, stirring often, for 5 to 7 minutes or until light golden brown. To get the meal on the table quickly, start the couscous shortly before removing the chicken from the oven.
If you crave seafood in the middle of the week, try this 30-minute recipe. It takes little time to saute the seasoned scallops in butter and olive oil and to prepare the tomato-flavored couscous mix.