I love couscous! It’s healthy, easy to digest and you can vary endlessly with it. Another great thing is that you can eat it both warm as cold, like a salad.
So couscous is great for picnics in the park or your packed lunch.
On this page I’ve shared my favorite couscous recipes with you, like a red beet couscous and a grilled vegetables couscous.
Couscous with roasted cauliflower
I got this recipe from Marley Spoon, the meal box. All ingredients were delivered to my door but you can of course also make this couscous dish with roasted cauliflower yourself!
Chop 1 sweet potato, a handful of dried apricots, 1 red bell pepper, fresh parsley and 1 shallot. I put some cauliflower roses on a baking tray and mixed them with the spice mix and some olive oil. I baked the cauliflower in the oven with the grill for 6 minutes and in the meantime I boiled the sweet potato cubes for 5 minutes.
I heated some olive oil in a skillet and fried the pepper and shallot for 3 minutes, then I added the sweet potato and apricot. In a big bowl I added boiled water to couscous and let it stand for 8-10 minutes. Then I added a small can of chickpeas (washed and rinsed), fresh parsley and grated almonds. I served the couscous with all the vegetables and garnished it with a bit of soy yogurt, lime and the remaining parsley and grated almonds.
Couscous with grilled vegetables
This dish with grilled vegetables is super easy to make, so it’s great for a workday when you don’t really feel like cooking. The recipe is for 2 people. Preheat the oven to 180C. Put 1 chopped onion, 250 gram mushrooms and 250 gram (pre-cut) pumpkin in an oven pan. Sprinkle with olive oil and oregano. Grill the vegetables for 10 minutes. Prepare the couscous according to the package in the meantime (I used whole wheat couscous). Serve the couscous with the grilled vegetables and optionally with fresh herbs like parsley.
Sometimes leftovers make really nice meals. After making red beet soup, I had some leftover beets. I decided to make a nice red beet and couscous dish. For 1 person use around 100 grams of couscous, put it in a bowl with a handful of raisins and pour 100ml boiling water over it. Stir occasionally until the couscous absorbed the water.
Mix in 200gram of cooked red beets, a handful of chopped walnuts and some fresh parsley. If you’re not eating vegan, you can add some crumbled goat cheese or some feta cheese.
I’ve called this dish ‘Spring Couscous’ because I somehow always eat it during springtime. I don’t know why, maybe because it’s a bit fruity? Besides the taste, I also love the colors of this dish!
For two portions prepare 150 gram couscous according to the package. Prepare 10 falafel balls in a frying pan. I used red beet falafel balls for the nice pink color. Serve the couscous with 2 tbs almonds, 8 chopped dried apricots, 3 tbs pomegranate seeds and 2 tbs fresh parsley. Serve the couscous with the (pink) falafel balls.
Couscous for when you don’t feel like cooking
Every couscous dish is probably perfect for when you don’t feel like cooking, because they’re all so easy to make. But I guess this one is even easier than the others. This one was made with everything I had left in the kitchen: courgette, mushrooms, red onion, rocket and falafel. I served with soy yogurt mixed with za-atar herbs. But you can also make your life even easier: just buy a package of pre-cut mixed vegetables and some falafel balls. Fry both for a few minutes and add them to your prepared couscous.
Couscous with green veggies
This vegetarian couscous dish was one of the recipes of the healthy kickstart initiative of Dutch supermarket Albert Heijn. If you skip the ricotta this dish is vegan, otherwise it’s vegetarian. It has many ingredients, but it actually only takes about 15 minutes to make it.
Remove the seeds of 1/2 green bell pepper and thinly slice it. Cut 40 grams dried apricots in pieces. Heat a skillet without oil and shortly roast40 grams of pistachios. Move to a cutting board and chop them. In the same skillet add100 grams spinach leaves one hand at a time. After 2 minutes, add the bell pepper slices and 100 grams green peas. Warm for 3 minutes. In the meantime mix 250 grams whole wheat couscous with some curry powder and a bit of olive oil. I had fresh whole wheat couscous, if you use dry couscous you’ll first need to prepare it according to the package. Add a bit of fresh chopped celery to the couscous.
Serve the couscous with the vegetables. If you’re serving this dish with ricotta, mix it with some chopped celery right before serving.
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