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pea couscous and shrimp

Pea Couscous and Shrimp

There is an almost perfect compatibility match between couscous and shrimp, but you don’t have to believe us, just try this. Cook couscous and peas together in a skillet, flavor with curry and coconut milk, and finally add the shrimp. In no time you will have a delicious pairing on a plate.

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Ingredients Needed for Pea Couscous and Shrimp

1 tablespoon olive oil
1 onion, sliced
1 tablespoon red curry paste
½ cup coconut milk
5 ounces of cherry tomatoes, halved
salt
½ cup couscous
1 cup frozen peas
7 ounces of shrimp

How to Make Pea Couscous and Shrimp

  1. Heat the olive oil in a skillet over low heat, add the onion, and cook it until tender.
  2. Add the red curry paste and cook and stir for 1 minute. While cooking and stirring add the coconut milk, cherry tomatoes, salt, couscous, and peas.
  3. Place the shrimp in the skillet, cover with the lid, and simmer for 7 minutes. Serve warm.
Couscous and Sweet Potato Skillet

Couscous and Sweet Potato Skillet

A dish you can easily make in just about half an hour or less, this couscous and sweet potato skillet is much more savory than it first seems. That is because it is inspired by Middle Eastern cuisine, where almost every dish tastes like absolute heaven. This skillet’s flavor comes from the use of cinnamon, cumin, turmeric, and oregano.

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Ingredients Needed for Couscous and Sweet Potato Skillet

1 tablespoon vegetable oil
1 red onion, chopped
1 large sweet potato, small dices
1 cinnamon stick
2 garlic cloves
4 ounces of couscous
1 cup vegetable stock
1 teaspoon dried oregano
1 teaspoon turmeric
½ teaspoon salt
½ teaspoon cumin powder
1 cup water
½ cup fresh parsley, chopped
1 large zucchini, thinly sliced
2 slices of lemon
1 teaspoon olive oil

How to Make Couscous and Sweet Potato Skillet

  1. Heat the vegetable oil in a cast-iron skillet over medium heat.
  2. Add the red onion and cook it for 1 minute. Add the sweet potato and cinnamon stick.
  3. Add the cloves of garlic, couscous, and vegetable stock. Pour the vegetable stock and give it a good stir.
  4. Season with oregano, turmeric, salt, and cumin. Stir well, pour the water and parsley.
  5. Cover with a lid and simmer for 10 minutes.
  6. Slide the skillet into the oven at 360 degrees F/180 degrees C for the next 10 minutes.
Lamb Leg with Couscous

Lamb Leg With Couscous

Are you planning a Middle Eastern feast at home? How about a delicious lamb leg, with a nice side of veggie couscous? Season the lamb with some cumin, sumac, and paprika, for a nice flavor, and serve it with a nice side of veggie couscous! What veggies can you add? You can use onion, bell pepper, and zucchini.

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Ingredients Needed for Lamb Leg With Couscous

2 tablespoons of vegetable oil
1 pound lamb leg, bone-in
1 teaspoon sumac
1 teaspoon cumin seeds
1 teaspoon paprika
pepper
1 onion, chopped
1 red bell pepper, sliced
1 zucchini, small dices
1 cup canned tomatoes
3.5 ounces of couscous
1 cup vegetable stock
fresh parsley (for garnish)

How to Make Lamb Leg With Couscous

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the lamb leg and season with sumac, cumin seeds, paprika, and pepper.
  3. Cook the lamb leg until well browned on all sides.
  4. Take out the lamb and add the onion, bell pepper, and zucchini in the remaining fat. Cook them for 2-3 minutes and add the canned tomatoes.
  5. Add the couscous and the vegetable stock.
  6. Cook until the liquid reduces by half.
  7. Serve with a bit of parsley on top!
Eggplant, Chickpeas and Couscous Stew

Eggplant, Chickpeas and Couscous Stew

A delicious stew, that almost makes you forget there’s no trace of meat in the plate. That is because we’ve replaced it with chickpeas which is an alternative source of protein. It is paired with eggplant, couscous, and a few other ingredients that give it a nice Middle-Eastern flavor.

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Ingredients Needed for Eggplant, Chickpeas and Couscous Stew

2 tablespoons of olive oil
1 eggplant, small dices
1 onion, chopped
1 teaspoon coriander seeds
1 cup canned chickpeas
4 ounces of couscous
lemon zest
salt
pepper
4 garlic cloves
2 tablespoons of sour cream
¼ cup fresh parsley, chopped
2 teaspoons of pomegranate seeds

How to Make Eggplant, Chickpeas and Couscous Stew

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the eggplant, onion, and coriander seeds. Give it a good stir.
  3. Add the couscous and vegetable stock.
  4. Shred lemon zest, and season with salt and pepper.
  5. Add the garlic, sour cream, and parsley.
  6. Give it a good stir and add the pomegranate seeds.
  7. Cover the skillet with a lid and slide it into the oven.
  8. Bake it for the next 15 minutes at 360 degrees F/180 degrees C.
Couscous

Couscous

Couscous is a North African dish made of Semolina, one of that region’s staples. Nowadays, you can find in just about any supermarket. If you want to serve it as a side, try the below recipe which offers basic instructions on how to cook it.

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Ingredients Needed for Couscous

1 cup couscous
1 ½ cups of water
salt

How to Make Couscous

  1. Heat a saucepan over medium heat, and pour the water.
  2. Bring the water to a boil and add the couscous. Cover, take the pan away from the heat and let it steam for the next 5 minutes.
  3. Fluff the couscous with a spoon before serving.
  4. Remember: the water and couscous ratio should be 1.5:1
chicken, feta and couscous stuffed peppers

Chicken, Feta, and Couscous Stuffed Peppers

Let’s play a bit with the classic stuffed bell peppers recipe. Fill them with creamy feta, cooked chicken breast, and an impressive couscous mixture. The latter is made with vegetables and flavored with dill, basil, and oregano. Don’t forget to add some tanginess thanks to the lemon juice.

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Ingredients Needed for Chicken, Feta, and Couscous Stuffed Peppers


For the chicken breast:

10 ounces of chicken breast
1 tablespoon vegetable oil
salt
pepper

For the filling:

2 cups of couscous
½ zucchini, diced
1 red onion, diced
4 ounces of cherry tomatoes, diced
1 ounce black olives, diced
1 tablespoon fresh dill, chopped
salt
pepper
2 teaspoons of dried oregano
3 ounces of feta, crumbled
1 garlic clove, crushed

For the final dish:

2 red bell peppers
2 yellow bell peppers
4 tablespoons of vegetable oil
⅔ cup vegetable stock
3 ounces of feta
2 tablespoons of lemon juice
fresh basil for garnishing

How to Make Chicken, Feta, and Couscous Stuffed Peppers

  1. For the chicken breast:

    Heat the vegetable oil in a skillet over medium heat.

  2. Cut the chicken breast into 4 pieces and add it to the skillet.
  3. Cook it on both sides until golden brown. Season with salt and pepper in the process, also on both sides.
  4. Place the cooked chicken breast on the work surface and dice it. Set aside.
  5. For the filling:

    Add the couscous, zucchini, red onion, cherry tomatoes, black olives, the diced chicken meat, fresh dill, dried oregano, feta, and garlic to a bowl. Season with salt and pepper and mix them all until even.

  6. For the final dish:

    Slice the tops off the peppers and discard them. Remove and discard the seeds and the interior membrane.

  7. Place the scooped out peppers in a 10 x 2 inch (24 x 5 cm) baking dish. Fill them with the couscous mixture, then add one tablespoon of vegetable oil to each one.
  8. Divide the vegetable stock and feta between the 4 stuffed peppers, too. Bake for 45 minutes at 360⁰F/180⁰C.
  9. Remove from oven, drizzle with lemon juice, and garnish with fresh basil.
spiced ground beef with couscous

Spiced Ground Beef With Couscous

Couscous and ground beef get along really well. We spiced and flavored this ground meat with garam masala, cumin, thyme, parsley, and onion. Then we cooked the couscous with red onion, butter, vegetable stock, and even 1 teaspoon of brown sugar.

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Ingredients Needed for Spiced Ground Beef With Couscous

For the ground beef:

1 tablespoon vegetable oil
1 teaspoon garam masala
1 pound ground beef
salt
1 teaspoon cumin powder
1 teaspoon dried thyme
1 teaspoon dried parsley
1 spring onion, chopped

For the couscous:

1 teaspoon vegetable oil
1 red onion, quartered
1 ounce butter
1 teaspoon brown sugar
4 ounces of couscous
½ cup vegetable stock
salt
pepper
fresh basil leaves for garnishing

How to Make Spiced Ground Beef With Couscous

  1. For the ground beef:
    Add the vegetable oil to a skillet over medium heat. Add the garam masala and the ground beef. Break the beef lump into smaller pieces using a spatula.
  2. Add some salt, the cumin powder, dried thyme, dried parsley, stir just a little and let it brown for a few minutes. Add the spring onion, stir and cook for 1-2 minutes more. Set aside.
  3. For the couscous:
    Add the vegetable oil to a saucepan over low heat. Add the red onion, too. Cook and stir until it starts to get tender.
  4. Add the butter and the brown sugar and continue cooking and stirring.
  5. Add the couscous and vegetable stock, season with salt and pepper and continue cooking and stirring for a few minutes more.
  6. Serve the beef and couscous together and garnish with basil leaves.
Salmon with lentil couscous

Salmon With Lentil Couscous

Sure, there are some who can’t tell the difference between lentil and couscous. But those of you who are more kitchen-savvy probably know how well those 2 ingredients work together. Especially when you also throw a little salmon into the mix. De-li-ci-ous!

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Ingredients Needed for Salmon With Lentil Couscous

3 tablespoons of vegetable oil
1 onion, chopped
1 cup vegetable stock
5 ounces of red lentil
1 roasted red bell pepper, chopped
2 ounces of couscous
1 tablespoon soy sauce
salt
pepper
1 tablespoon red wine vinegar
1 tablespoon honey
2 crushed garlic cloves
14 ounces of salmon fillet

How to Make Salmon With Lentil Couscous

  1. Heat 2 tablespoons of vegetable oil in a skillet over medium heat.
    Add the chopped onion and cook it for 1 minute, stirring.
  2. Pour the vegetable stock and add the red lentils. If the lentils are not fully covered by the liquid, you can add some extra water. Cook the lentils according to the instructions on the package.
  3. Next, add the couscous and the roasted bell pepper in a small bowl. Mix, cover it with hot water and let it soak for 15 minutes.
  4. Mix the couscous with the cooked lentils in a bowl, and season it with salt, pepper, and soy sauce. Set aside.
  5. Add the red wine vinegar, honey, and crushed garlic in a bowl. Stir using a whisk.
    Add the salmon pieces (you should have 2 or 4 pieces, for 2 servings) and coat them with this marinade. Cover the bowl with plastic wrap and marinate the salmon for the next 30 minutes.
  6. Heat 1 tablespoon of oil in a skillet over medium heat, then add the salmon and cook it for 3-4 minutes per side.
  7. Serve the fried salmon with the lentil couscous! If you want, garnish with fresh parsley.
lentil and couscous balls

Lentil and Couscous Balls

A light, Middle-Eastern snack, these lentil and couscous balls sure should be tried if you’re a fan of this cuisine. You can add some mushrooms and onion to the mix, and serve them in a rich tomato sauce. Not bad for a vegetarian meal!

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Ingredients Needed for Lentil and Couscous Balls

2 tablespoons of vegetable oil
4 garlic cloves
1 cup canned tomatoes
1 onion, chopped
5 mushrooms, chopped
1 tablespoon soy sauce
salt
pepper
1 cup cooked lentils
½ cup cooked couscous
½ teaspoon active dry yeast
1 bread slice, soaked into water

How to Make Lentil and Couscous Balls

  1. Heat a skillet over medium heat.
  2. Add 2 garlic cloves and cook them until golden. Add the canned tomatoes, stir, and cook everything until the sauce thickens.
  3. Next, heat the remaining oil in a skillet over medium heat, and add the remaining garlic cloves.
    Add the onion, mushrooms, and soy sauce. Season with salt, pepper, and cook everything until golden.
  4. Preheat the oven to 400°F/200°C.
  5. Next, grab your blender and fill it with the cooked lentil, couscous, onion, and soaked bread. Add a pinch of active-dry yeast. Blend everything until smooth.
  6. Shape the mixture into 1.5 inches (4 cm) thick balls and place them in a ceramic baking dish.
  7. Keep it in the oven for the next 30 minutes.
  8. Serve them on top of the tomato sauce, with a touch of parsley sprinkled on top.
fried-and-baked-pork-tenderloin-with-couscous

Cinnamon Pork Tenderloin and Raisin Couscous

When you’re putting together your menu for Christmas dinner, think of this recipe as a perfect main course. This fried and baked pork tenderloin with couscous really brings on the extra flavors and textures: raisins, lemon zest, salt, pepper, mint leaves, and lemon juice. Work on the meat first and also flavor it with cinnamon and cumin powder.

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Ingredients Needed for Cinnamon Pork Tenderloin and Raisin Couscous

2 tablespoons of vegetable oil
1 pound pork tenderloin
salt
pepper
1 tablespoon olive oil
cumin powder
cinnamon
10 ounces of couscous
2 tablespoons of raisin
1 teaspoon cumin powder
1 teaspoon lemon zest
3 leaves fresh mint
1 tablespoon lemon juice
1 cup fat free yogurt
2 tablespoons of ginger root shredded

How to Make Cinnamon Pork Tenderloin and Raisin Couscous

  1. Add 2 tablespoons of vegetable oil in a skillet and place it over medium heat.
  2. Lay the pork tenderloin into the skillet and cook it for 3-4 minutes on each side or until it turns light brown.
  3. Add the pork tenderloin to a baking tray and drizzle the olive oil over it. Sprinkle with cumin powder and cinnamon. Roast it for 45 minutes at 400⁰ F/200⁰.
  4. Use a bowl to add the couscous, raisins, cumin powder, lemon zest, fresh mint leaves, and lemon juice. Season with salt and pepper. Mix and set aside.
  5. Mix the yogurt, ginger, and some salt to make a dip.
  6. Serve the tenderloin with couscous and yogurt dip.

Roasted Squash Filled With Couscous and Chickpeas

Put your squash to good use and cook it by the letter of this delicious recipe. Roast the squash, and then fill it with a delicious mix of couscous, chickpeas, and cranberries. Top everything off with some salty feta cheese. The dish has great flavors and is also fit for a light, vegetarian dinner.

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Ingredients Needed for Roasted Squash Filled With Couscous and Chickpeas

1 butternut squash, approximately 3 pounds
3 tablespoons of olive oil
salt
1 teaspoon chili flakes
1 tablespoon vegetable oil
2 cups of vegetable stock
1 cup couscous
1 onion, chopped
2 garlic cloves, sliced
7 ounces of chickpea, canned
½ teaspoon dried oregano
½ teaspoon paprika powder
pepper
2 ounces of dried cranberry
1 ounce baby spinach
½ orange
2 ounces of feta cheese
1 pistachio, crushed

How to Make Roasted Squash Filled With Couscous and Chickpeas

  1. Preheat the oven to 360°F/180°C.
  2. Place the butternut squash horizontally on your wooden board and slice it vertically into round slices. Remove its seeds to make room for the filling.
  3. Line a baking tray with parchment paper and lay the squash slices on it. Drizzle a bit of olive oil and season with salt and chili flakes.
  4. Roast the squash for the next 25 minutes.
  5. Heat the vegetable oil in a skillet over medium heat. Add the vegetable stock, but keep about 50 ml of liquid for later on.
  6. Add the couscous and cook until the liquid starts simmer. Remove the skillet from the heat and let it sit for 10 minutes, until the liquid is absorbed.
  7. Next heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion, garlic, and chickpeas. Season with salt, pepper, oregano, and paprika.
  8. Add the dried cranberries and pour the remaining vegetable stock. Simmer for 2-3 minutes.
  9. Add the couscous in a large bowl and mix it with the chickpea mixture and baby spinach.
  10. Squeeze the orange juice and mix everything.
  11. Take the tray out of the oven and fill the squash rings with the couscous and chickpeas mix.
  12. Top each one with crumbled feta cheese and crushed pistachio.
  13. Bake it again at the same heat, this time for 15 more minutes.
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