cous cous

A one-skillet supper of couscous, squash, and pancetta.

Couscous With Crispy Pancetta And Butternut Squash Recipe

olive oil

pancetta,

medium shallot, thinly sliced (about 1/4 cup)

serrano pepper, finely chopped (about 2 tablespoons, see note)

salt and black pepper

cumin

butternut squash, peeled, seeded and cut into 3/4-inch pieces

Israeli couscous

chickpeas,

lemon juice lemon

cilantro

Couscous With Crispy Pancetta and Butternut Squash Recipe

Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Add the pancetta and cook, stirring frequently, until crisp and rendered, 4 to 5 minutes. Remove the pancetta and set aside. 

Return pan to medium heat. Add the remaining oil and then add the shallots, serrano peppers, and a pinch of salt and pepper, and cook, stirring frequently, until softened, but not browned, about 3 minutes. Add the cumin and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the squash and cook, stirring frequently, until it begins to soften slightly, about 5 minutes. Add the couscous and broth and simmer, stirring occasionally, until most of the liquid is absorbed and squash is tender, about 12 minutes.

Add the chickpeas and pancetta to the pan to warm through, season to taste with salt and pepper and toss with lemon juice. Let sit for a few minutes to allow cous cous to finish hydrating, stir in cilantro, and serve.

This spicy couscous salad is ready in half an hour and is packed with flavour. Perfect for a mid-week meal!

Spicy couscous salad

Massel vegetable liquid stock

couscous

haloumi cheese

can chickpeas, drained,

green onions, thinly sliced

mint leaves, roughly chopped

red chillies, deseeded, thinly sliced

lemon, rind finely grated, juiced

paprika

A delicious Tunisian-inspired Tagine (with your choice of  Chicken or chickpeas)  Carrots, Cous Cous and flavorful Green Harissa Sauce. A one-pan meal that can be made in 45 minutes! Vegan and Gluten-free adaptable! 
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Tunisian Tagine (w/ Chicken or Chickpeas) Couscous &amp; Green Harissa Sauce

chicken or

salt and chili powder

carrots

onion

ginger-minced

garlic cloves- rough chopped

coriander

turmeric

cinnamon

caraway seeds, optional but very tasty

salt

sugar

tomatoes

¼ cup dried apricots, diced (or sub raisins)

water

yogurt yogurt

Italian parsley, small stems OK

garlic

jalapeño

½ teaspoon smoked paprika

coriander (or cumin)

In a large heavy-bottom, ovenproof skillet or dutch oven heat to the oil. Cut chicken into bigger bite-sized pieces, 1-2 inches, and generously salt and pepper and sprinkle with chili powder (If using chickpeas, see notes). Sear chicken 5 minutes on each side, turning the heat down to medium if necessary until it&#8217;s golden brown. While chicken is searing, prep the veggies.

Slice the carrots at diagonal ⅓ inch thick. Slice the onions into rings ⅓ inch think, then cut into half-moons. Rough chop the garlic, and finely mince the ginger. Chop the apricots.

When Chicken is golden, remove it from the pan, and set it aside on a plate (it will finish cooking in the oven).  Add the onions and carrots to the same pan (adding a tad more oil if need be) and cook over medium-high heat for 3-4 minutes, stirring very often. Turn heat to medium and cook for just a few more minutes until onions become tender. Add the garlic and ginger, sauté for 2 minutes. Add the spices, and sauté for one minute to bring out their flavor. Add the salt, sugar, undrained tomatoes, dried apricots and water. Bring to a simmer and stir a bit. Once it&#8217;s simmering, stir in the couscous. Nestle in the chicken cover and place in the oven for 15 minutes.

While it&#8217;s baking, make the Green Harissa Yogurt Sauce &#8230;by placing the parsley or cilantro, garlic and jalapeño in a food processor and pulse (or finely chop) then place in a bowl. Stir in yogurt spices &amp; salt.

After 15 minutes, pull the pan from the oven. If you want the chicken to darken up a bit, broil for a minute or two. Scatter with the mint leaves and serve with Green Harissa Yogurt Sauce.

We’ve found so many fabulous recipes on this site- thank you!
I wanted to share that I made this in the slow cooker (because we didn’t have any oven-proof pots/pans that were big enough) and it turned out great! Just threw all the ingredients in and cooked it on low for 4 hrs. I added pearl couscous at the end and cooked it 15 min longer on low. 
I bet the original method of cooking this dish makes it all the more delicious, but wanted to share this option too!

This is the third recipe I've made  from this site and it was absolutely amazing!! Made it with just the chickpeas, reduced the cumin by half because I don't like the taste of cumin and the dish was perfect. I can't wait to try more recipes.

Fast and foolproof, couscous makes a great bed for crusty beef spiced up with garlicky, blow-your-socks-off North African harissa chilli paste.

Couscous with harissa beef

beef fillet,

harissa (see Notes)

red onion, halved, thinly sliced

tbsp extra virgin olive oil

tsp cumin

tsp coriander

asparagus

tbsp chopped coriander

Serve a bowl of this couscous with a spicy Moroccan soup for a hearty and warming meal.

Couscous with toasted almonds

(200 grams) couscous

red onion, chopped

tsp ground ginger

tsp cinnamon

tbsp blanched almonds, toasted, chopped

Middle Eastern cuisine hits all the right notes with this healthy couscous side.

Green couscous with broad beans, dill and pistachios

onion, thinly sliced

ginger

podded fresh or frozen broad beans

green capsicum, thinly sliced

avocado, chopped

dill

spring onion

lemon juice,

(60 milliliters) extra virgin olive oil

garlic clove, crushed

pistachio kernels, roughly chopped

watercress, leaves picked

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tbsp thinly sliced spring onion

This flavoursome dish is truly satisfying.

Moroccan chicken with almond & spinach couscous

chicken breast

Olive oil spray

tbsp Moroccan seasoning

red capsicum, deseeded, finely chopped

(1/4 cup) slivered almonds

(1/4 cup) sultanas

milliliters (1 1/2 cups) Massel chicken style liquid stock

(1 1/2 cups) couscous

baby spinach leaves

Flecked with green olives and chargrilled capscium, this saffron-infused couscous is an ideal summer side.

Saffron couscous salad with green olives and chargrilled capsicum

chicken stock, heated

saffron

(150 grams) couscous

(150 grams) frozen peas, thawed

lemon juice

tbs sherry vinegar

jar chargrilled capsicum strips, drained

red onion, thinly sliced

(40 grams) green olives, sliced

coriander leaves

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Why wait for a table in a busy restaurant on a Friday night when you can cook this Middle-Eastern inspired meal at home in less than 30 minutes.

Sumac veal cutlets with lemon & mint cream

continental parsley

sumac

each) veal cutlets, excess fat trimmed

(1/3 cup) Thomy Delikatess mayonnaise

(1/4 cup) light sour cream

green shallots, ends trimmed, thinly sliced

tbsp finely chopped fresh mint

tsp lemon rind

Salt & black pepper

This superhealthy supper is packed full of vibrant and fresh ingredients

Chargrilled turkey with quinoa tabbouleh & tahini dressing

quinoa

cucumber

cherry tomato

spring onions

parsley

lemon

turkey

tahini paste

1½ tbsp low-fat yogurt

½ garlic clove, crushed

½ tsp clear honey

Tip the quinoa into a saucepan and pour over 600ml water. Cover with a lid and bring to the boil. Turn down and simmer until the water has evaporated (just as you’d cook rice) – about 20 mins. Take off the lid and leave to cool while you prepare the turkey and salad.

Tip the cucumber, tomatoes, spring onions and herbs into a large mixing bowl. Pour over 1 tbsp olive oil and lemon juice, season well and mix everything together.

Heat a griddle pan and, when smoking hot, rub the turkey steaks with 1 tsp olive oil. Cook for about 5 mins on each side, depending on thickness. Stir together all the dressing ingredients along with 3 tbsp water. Toss the quinoa together with the salad and arrange on plates. Cut the turkey into thick slices, pile up on the quinoa and drizzle over the dressing.

This Cous Cous Stuffed Sea Bass looks absolutely great - yet is so easy to make. Fluffy cous cous flavoured with olives, capers and fennel seeds stuffed in tender sea bass. 

Cous Cous Stuffed Sea Bass

cous cous, uncooked

vegetable stock

fennel seeds

dill,

4-5 black olives, sliced in half length ways

lemon - juice & zest

Preheat the oven to 190C/275F. Heat a small saucepan over a medium high heat with a few sprays of light cooking oil or olive oil. Add the onion and cook for 3 minutes then add the fennel seeds and cook for a further 1 minute.

Add the cous cous to the pan along with the stock and stir. Bring to the boil and then remove from the heat and cover for 10 minutes or until the liquid is fully absorbed.

Whisk together the lemon juice, zest and the olive oil. When the cous cous is ready use a fork to fluff the grains and pour the dressing over. Then add the capers, olives, dill and parsley and mix well.

Line a baking tray with parchment / baking paper. Fill the cavity of the sea bass with the cous cous mixture and place on the baking tray. Season with salt, pepper and a small drizzle of oil. Bake in the middle of the oven for 20-30 minutes.

This satisfying yet super-healthy recipe is all cooked in one pan for minimum washing up

One-pan chicken couscous

chicken breast, diced

good chunk fresh root ginger

harissa paste,

apricots

chicken stock

Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.

Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.

This one-pot meal is perfect for fuss-free midweek entertaining

Chicken & couscous one-pot

chicken thighs

tbsp garam masala

sunflower oil

onions, finely sliced

garlic cloves, sliced

chicken stock (from a cube is fine)

green olives

flat-leaf parsley, chopped

Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.

Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.

Spice up your weeknight cooking with David Prior's chicken roast and homemade chilli harissa paste.

Harissa with marinated chicken and couscous

garlic clove, finely chopped

2.50 gm sweet paprika

chicken breasts

Mint leaves, to serve

red capsicums,

tsp cumin seeds

tsp caraway seeds

coriander seeds

cayenne pepper

garlic cloves, chopped

red chillies, seeds removed, chopped

can chopped tomatoes

Aprende hacer el clásico cous cous marroquí con esta receta original, tradicional y fácil para pollo, cordero, ternera, verduras o vegano y acompañar de...

Receta de cous cous marroquí, la más fácil y tradicional con sémola de trigo

Top 16 cous cous recipes from across the web

The most viewed cous cous recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Couscous With Crispy Pancetta And B...

Spicy couscous salad

Tunisian Tagine (w/ Chicken or Chic...

Couscous with harissa beef

Couscous with toasted almonds

Green couscous with broad beans, di...

Green couscous with broad beans, di...

Moroccan chicken with almond & spin...

Saffron couscous salad with green o...

Sumac veal cutlets with lemon & min...

Chargrilled turkey with quinoa tabb...

Cous Cous Stuffed Sea Bass

One-pan chicken couscous

Chicken & couscous one-pot

Harissa with marinated chicken and ...

Receta de cous cous marroquí, la má...

Top 16 cous cous recipes from across the web

The most viewed cous cous recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Couscous With Crispy Pancetta And B...

Spicy couscous salad

Tunisian Tagine (w/ Chicken or Chic...

Couscous with harissa beef

Couscous with toasted almonds

Green couscous with broad beans, di...

Green couscous with broad beans, di...

Moroccan chicken with almond & spin...

Saffron couscous salad with green o...

Sumac veal cutlets with lemon & min...

Chargrilled turkey with quinoa tabb...

Cous Cous Stuffed Sea Bass

One-pan chicken couscous

Chicken & couscous one-pot

Harissa with marinated chicken and ...

Receta de cous cous marroquí, la má...

The most viewed cous cous recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine