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.
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 10m ago
Timbersmom 1y agoI used multi-grain couscous and it worked great! Much tastier method than just boiling it up in water.
jdriemeyer 2y agoGreat and easy to make.
Tatertotter 2y 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 4y ago
kmednis 4y agoReally great! Substituted Israeli pearl couscous worked really well
lauraskitchen 4y agoFantastic!
Keithcarmona14 4y agoFantastic. I used the Near East brand Roasted Garlic and Olive Oil couscous and also added artichoke hearts. Amazing!