Ready in 30 minutes
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"
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.
mumbipe4v0a7g6d1w9 4m ago
Timbersmom 9m agoI used multi-grain couscous and it worked great! Much tastier method than just boiling it up in water.
jdriemeyer 1y agoGreat and easy to make.
Tatertotter 1y ago
Gutzj01 2y agoSuper good. I skipped the olive oil and used whole wheat couscous to make it healthier and it was delicious!! I also substituted red bell pepper for the tomato (saves better for leftovers). Great recipe.
Cherry4444 3y agoYay
kmednis 3y ago
kmednis 3y agoReally great! Substituted Israeli pearl couscous worked really well
lauraskitchen 3y agoFantastic!
Keithcarmona14 4y agoFantastic. I used the Near East brand Roasted Garlic and Olive Oil couscous and also added artichoke hearts. Amazing!