11 Couscous Recipes You’ll Want to Make for Dinner

Posted by Posted: Silvy 5 May 2025
11 Couscous Recipes You’ll Want to Make for Dinner

11 Couscous Recipes You’ll Want to Make for Dinner

Tiny but mighty, couscous is the underrated hero of the dinner table. Whether you’re making a cozy stew or a vibrant summer salad, these little granules of semolina can soak up flavors like a sponge and transform any dish into something spectacular.

Below, we explore 11 couscous recipes—each one bursting with taste, easy to whip up, and sure to become a go-to in your weekly rotation.

Miso Salmon With Asparagus and Carrots

This fusion-style dish marries Japanese umami with Mediterranean simplicity.

Ingredients:

  • 2 salmon fillets
  • 1 tbsp white miso paste
  • 1 tsp grated ginger
  • Zest of 1 lemon
  • 1 bunch asparagus, trimmed
  • 2 carrots, peeled and sliced
  • 1 cup couscous
  • 1 ¼ cups boiling water
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, mix miso paste, grated ginger, and lemon zest. Rub the mixture onto the salmon fillets.
  3. Place the asparagus and carrots on a baking sheet. Season with salt and pepper, and lay the salmon on top.
  4. Bake for 15–20 minutes.
  5. While the salmon cooks, place couscous in a bowl and pour in the boiling water. Cover and let sit for 5 minutes, then fluff with a fork.
  6. Serve salmon and vegetables over the couscous. Enjoy the umami-rich miso salmon with tender vegetable couscous.

Roasted-Vegetable Couscous Bowl

Packed with protein and fiber, this plant-based bowl brings bold Moroccan flavor.

Ingredients:

  • 1 can chickpeas, drained
  • 1 cup cauliflower florets
  • 2 carrots, chopped
  • 1 tbsp ras el hanout
  • 1 tbsp olive oil
  • 1 cup couscous
  • 1 ¼ cups boiling water
  • ½ cup crumbled feta cheese
  • Juice of 1 lemon
  • Fresh cilantro for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss chickpeas, cauliflower, and carrots with ras el hanout and olive oil. Spread on a baking tray.
  3. Roast for 25 minutes, turning halfway.
  4. Add couscous to the tray, pour in boiling water, cover with foil, and return to the oven for 10 more minutes.
  5. Remove from oven, fluff couscous, and stir to mix.
  6. Top with feta, lemon juice, and chopped cilantro. This roasted vegetable couscous bowl is as colorful as it is flavorful.

Spiced Beef Stew With Carrots and Chickpeas

Warm spices and hearty ingredients create a comforting, North African-style meal.

Ingredients:

  • 1 lb beef chuck, cut into chunks
  • 2 tbsp olive oil
  • 1 tbsp berebere spice mix
  • 1 bell pepper, chopped
  • 2 carrots, chopped
  • 1 can chickpeas
  • 1 cup beef broth
  • 1 cup couscous
  • Salt to taste

Instructions:

  1. In a Dutch oven, heat olive oil over medium heat.
  2. Brown beef chunks, then add berebere spice. Stir until fragrant.
  3. Add bell pepper, carrots, chickpeas, and broth. Cover and simmer for 1 hour.
  4. Prepare couscous by pouring 1¼ cups of hot water over 1 cup of couscous. Cover and let stand.
  5. Serve the rich spiced beef stew over fluffy couscous.

Steamed Flounder With Vegetable Couscous

A light, microwave-friendly meal that’s perfect for busy weeknights.

Ingredients:

  • 2 flounder fillets
  • 1 zucchini, sliced
  • 1 bell pepper, sliced
  • 1 small onion, sliced
  • 1 cup couscous
  • 1 ¼ cups vegetable broth
  • Salt and pepper

Instructions:

  1. Place flounder and vegetables in a microwave-safe dish. Season with salt and pepper.
  2. Cover with plastic wrap and microwave on high for 5 minutes.
  3. In another bowl, pour hot broth over couscous. Cover and microwave for 3 minutes.
  4. Fluff couscous, then layer with steamed flounder and veggies. This healthy flounder dish is ready in under 20 minutes.

Eggplant Salad With Israeli Couscous and Basil

Fresh, vibrant, and perfect for hot days when you crave something hearty yet refreshing.

Ingredients:

  • 1 eggplant, cubed
  • 2 tbsp olive oil
  • 1 cup Israeli (pearl) couscous
  • 1 ¼ cups water
  • ¼ cup chopped basil
  • Salt and pepper

Instructions:

  1. Toss eggplant with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25 minutes.
  2. In a pot, cook Israeli couscous in water until tender (about 10 minutes).
  3. Combine couscous, roasted eggplant, and basil.
  4. Drizzle with a bit more olive oil and season to taste. This Israeli couscous salad balances chewy, nutty grains with creamy eggplant and fresh basil.

Pork Tenderloin With Summer-Squash Couscous

The smoky relish and tender pork elevate this meal into a summer-night favorite.

Ingredients:

  • 1 lb pork tenderloin
  • 2 zucchini or yellow squash, sliced
  • 1 bunch scallions
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp chopped mint
  • 1 cup pearled couscous
  • Salt and pepper

Instructions:

  1. Season pork with salt and pepper, grill until cooked through (internal temp: 145°F).
  2. Grill squash and scallions until tender.
  3. In a bowl, mix grilled scallions with vinegar, oil, and mint to make the relish.
  4. Cook pearled couscous according to package instructions.
  5. Serve pork sliced over couscous, topped with squash and relish. This pork tenderloin dish is a summer star.

Stuffed Peppers with Couscous

Easy to make ahead and great for guests—these are the ultimate customizable dinner.

Ingredients:

  • 4 bell peppers, tops cut and seeds removed
  • 1 cup couscous
  • 1 ¼ cups vegetable broth
  • 1 cup cooked black beans
  • 1 tomato, diced
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • Shredded cheese (optional)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cook couscous using hot vegetable broth. Let sit for 5 minutes, then fluff.
  3. Mix couscous with beans, tomato, and spices.
  4. Fill each pepper with couscous mixture. Top with cheese if desired.
  5. Bake for 25 minutes. These stuffed peppers are filling, flavorful, and incredibly flexible.

Lemon-Herb Couscous With Grilled Shrimp

Bright, zesty, and perfect for seafood lovers, this dish is sunshine on a plate.

Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 lemon (zest and juice)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup couscous
  • 1 ¼ cups boiling water
  • ¼ cup chopped parsley
  • Salt and pepper to taste

Instructions:

  1. Marinate shrimp in olive oil, garlic, lemon zest, and juice for 15 minutes.
  2. Grill or sauté shrimp until pink and cooked through.
  3. Meanwhile, prepare couscous by adding boiling water, covering for 5 minutes, and fluffing.
  4. Stir in parsley, salt, and a drizzle of olive oil.
  5. Top couscous with shrimp. This lemon-herb couscous is vibrant, healthy, and quick to make.

Couscous-Stuffed Eggplant Boats

A satisfying vegetarian entrée that brings comfort and creativity to your plate.

Ingredients:

  • 2 eggplants, halved lengthwise
  • 1 tbsp olive oil
  • 1 tomato, diced
  • ½ onion, chopped
  • 1 garlic clove, minced
  • 1 cup couscous
  • 1 ¼ cups vegetable broth
  • 2 tbsp chopped parsley
  • Feta or goat cheese for topping (optional)

Instructions:

  1. Scoop out eggplant flesh, leaving boats. Chop the flesh and sauté with onion, garlic, and tomato.
  2. Add couscous and broth, cover, and cook for 5 minutes off heat.
  3. Stir in parsley, season to taste, and stuff into eggplant shells.
  4. Bake at 375°F (190°C) for 20 minutes.
  5. Top with cheese if desired. These couscous-stuffed eggplants are cozy and wholesome.

Greek Chicken Couscous Salad

A Mediterranean-style salad that doubles as a full dinner—fresh, tangy, and filling.

Ingredients:

  • 2 grilled chicken breasts, sliced
  • 1 cup couscous
  • 1 ¼ cups boiling water
  • ½ cucumber, diced
  • ½ cup cherry tomatoes, halved
  • ¼ cup kalamata olives, sliced
  • 2 tbsp crumbled feta
  • Juice of 1 lemon
  • 2 tbsp olive oil

Instructions:

  1. Prepare couscous and let cool.
  2. Toss with cucumber, tomatoes, olives, and feta.
  3. Drizzle with lemon juice and olive oil.
  4. Top with sliced chicken. This Greek chicken couscous salad is meal-prep friendly and ideal for summer evenings.

Cinnamon-Apple Couscous Breakfast Bowl

Who said couscous is only for dinner? This warm, sweet bowl is perfect for breakfast too!

Ingredients:

  • 1 cup couscous
  • 1 ¼ cups milk (or plant-based milk)
  • 1 apple, diced
  • 1 tbsp honey or maple syrup
  • ½ tsp cinnamon
  • A handful of chopped nuts or raisins

Instructions:

  1. Heat milk and pour over couscous in a bowl. Cover and let sit for 5 minutes.
  2. Sauté apples with a dash of cinnamon until soft.
  3. Fluff couscous, stir in sweetener, cinnamon, apples, and toppings.
  4. Serve warm. This apple couscous breakfast bowl offers a cozy start to your day.

Conclusion: Couscous – The Tiny Grain That Does It All

There you have it—11 couscous recipes that turn an unassuming pantry staple into a star dinner ingredient. Whether you’re craving a hearty stew, a refreshing salad, or even a warm breakfast bowl, couscous brings texture, nutrition, and versatility to your table.

Try mixing and matching your favorite veggies, proteins, and spices—because with couscous, the possibilities really are endless.

FAQs

Can couscous be used in place of rice in most recipes?


Yes! Couscous is a great rice substitute. It cooks faster and absorbs flavors beautifully, making it ideal for stir-fries, bowls, and sides.

Is couscous gluten-free?


No. Traditional couscous is made from semolina wheat, so it’s not gluten-free. However, you can find gluten-free versions made from corn or rice flour.

How can I add more flavor to plain couscous?


Use broth instead of water, add herbs like parsley or mint, mix in sautéed garlic, or top with a lemon juice drizzle. Small changes make a big difference!

1,038 Views
Tags: