Easy and quick, this recipe was adapted from one on the back of the box of couscous. This was absolutely delicious with the Moroccan sausages known as merguez."I didn't have regular couscous so I used the box variety ( Parmesan flavor ) but still used all the other ingredients. It was very tasty. Might use a lil less lemon next time or maybe even a balsamic vinaigrette instead of the oil/lemon juice. Definitely a keeper" - Love7721
Yield: 4 Ready in 30 minutes
627 people trying soon
Verified by stevemur
Mediterannean Couscous Preparation
Small tomatoes cut in halves or quarters work best for this recipe.
Bring chicken stock to a boil. Remove from heat and stir in couscous. Cover and let stand 5 minutes. Transfer to a large bowl and fluff with a fork. Cool to room temperature, about 10 minutes. Stir in remaining ingredients one at a time.
The original recipe called for 1/4c of oil (which I reduced to 3T) and 1T of lemon juice (which I increased to 2T). Next time I think I'll reduce the oil further.
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