10+ Couscous Recipes for Easy and Delicious Meals

Couscous is a simple, tasty grain you can toss into all sorts of dishes. It cooks fast and works with so many flavors—honestly, it’s a weeknight hero.

You can whip up delicious, versatile meals with couscous that fit your mood and schedule. Whether you want a quick side or a full meal, couscous has you covered.

Ingredients

• Couscous
• Water or broth
• Olive oil or butter
• Salt

Cooking Instructions

1. Measure equal parts couscous and water or broth.
2. Bring the liquid to a boil.
3. Remove from heat, add couscous, cover, and let it sit for 5 minutes.
4. Fluff with a fork before serving.

1) Classic Moroccan Couscous with Chickpeas and Vegetables

This Moroccan couscous is a cozy, simple dish. Fluffy couscous, chickpeas, and roasted vegetables come together with warm spices like cumin and cinnamon.

You can roast your veggies while the couscous steeps, so it comes together quickly. The veggies can be zucchini, carrots, or bell peppers.

If you want, toss in raisins or almonds for a little sweet or crunchy surprise. It’s great solo or as a side.

Ingredients

• 1 cup couscous
• 1 can chickpeas, drained and rinsed
• 2 cups mixed vegetables (zucchini, carrots, bell peppers)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1/4 cup sliced almonds (optional)
• 1/4 cup raisins (optional)

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss vegetables with olive oil, cumin, cinnamon, salt, and pepper.
3. Spread veggies on a baking sheet and roast for 20-25 minutes until tender.
4. Meanwhile, bring 1 cup of water to a boil.
5. Remove from heat, stir in couscous, cover, and let sit for 5 minutes.
6. Fluff couscous with a fork and mix in chickpeas and roasted vegetables.
7. Add raisins and almonds if you like. Serve warm.

2) Mediterranean Garlic Couscous with Fresh Herbs

This Mediterranean garlic couscous is bright and fresh. The garlic gives a kick, but it doesn’t overpower.

Toss in fresh herbs and a squeeze of lemon for a little tang. This dish goes with just about anything—grilled chicken, roasted veggies, you name it.

If you use pearl couscous, you’ll get a nice, chewy bite. You can make this in about 20 minutes.

Ingredients

• 1 cup pearl couscous
• 2 cups vegetable broth or water
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pan over medium heat.
2. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add pearl couscous and stir to coat in oil.
4. Pour in broth or water and bring to a boil.
5. Cover and simmer for 10-12 minutes until couscous is tender.
6. Remove from heat and fluff with a fork.
7. Stir in lemon juice, parsley, mint, salt, and pepper.
8. Serve warm or at room temperature.

For more details, check this Mediterranean Garlic Couscous recipe.

3) Easy One-Pot Lemon Couscous Salad

This one-pot lemon couscous salad is about as easy as it gets. Just cook the couscous with broth and lemon juice for a bright, tangy base.

Toss in cucumbers, tomatoes, and fresh herbs for extra crunch and color. It’s light but surprisingly filling.

You can have it ready in about 20 minutes. Eat it warm or cold—either way, it’s refreshing.

Ingredients

• 1 cup couscous
• 1 cup chicken or vegetable broth
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/2 cup chopped cucumber
• 1/2 cup chopped tomatoes
• Fresh herbs like parsley or mint, chopped
• Salt and pepper to taste

Cooking Instructions

1. Bring broth, lemon juice, and olive oil to a boil in a pot.
2. Stir in couscous, cover, and remove from heat. Let sit 5 minutes.
3. Fluff couscous with a fork and add cucumber, tomatoes, and herbs.
4. Mix well and season with salt and pepper. Serve warm or cold.

For more ideas, see this simple lemon couscous salad recipe.

4) Pearl Couscous with Roasted Peppers and Parmesan

Roast colorful peppers until they’re soft and sweet. This gives your dish a pop of flavor and color.

Cook the pearl couscous so it soaks up all the tasty juices. Toss it with roasted peppers, some veggies, and a handful of raisins for a touch of sweetness.

Grated Parmesan on top brings a salty, savory finish. It’s a solid side or a light main—your call.

Ingredients

• 1 cup pearl couscous
• 3 colorful bell peppers (red, yellow, orange)
• 1/4 cup raisins
• 1/2 cup grated Parmesan cheese
• 1 cup mixed veggies (like zucchini or tomatoes)
• 1-2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Cut the bell peppers into strips and toss with olive oil, salt, and pepper. Roast for 20 minutes.
3. Cook pearl couscous according to package directions.
4. Mix couscous with roasted peppers, veggies, and raisins.
5. Stir in grated Parmesan and serve warm.

5) Sautéed Garlic and Onion Couscous

Start by heating olive oil in a pan, then add sliced onions and minced garlic. Sauté them until soft and your kitchen smells fantastic.

Add the couscous and toast it for a minute. Pour in chicken stock or veggie broth, and let the couscous soak it all up.

Season with salt and pepper. This dish is quick, simple, and makes a flavorful side or light main.

Ingredients

• 2 drizzles of olive oil
• 1 clove garlic, minced
• 1/3 of an onion, sliced into half rings
• 1 cup couscous
• 1 cup chicken stock or vegetable broth
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pan over medium heat (about 350°F / 175°C).
2. Add onion slices and garlic; sauté until soft.
3. Stir in couscous and toast lightly for 1-2 minutes.
4. Pour in the chicken stock or broth, bring to a boil.
5. Cover and remove from heat; let sit for 5 minutes.
6. Fluff couscous with a fork before serving.

6) Quick Couscous with Sun-Dried Tomatoes and Basil

This quick couscous is perfect when you need something fast. Sun-dried tomatoes add sweet, tangy notes, and fresh basil keeps it lively.

Just soak the couscous until it’s soft, then stir in the tomatoes and basil. A drizzle of olive oil and a pinch of salt finish it off.

If you want, toss in some nuts or cheese. It tastes great warm or at room temp.

Ingredients

• 1 cup couscous
• ½ cup sun-dried tomatoes, chopped
• ¼ cup fresh basil leaves, torn
• 1 tablespoon olive oil
• ½ teaspoon salt
• 1 cup boiling water

Cooking Instructions

1. Place couscous in a bowl.
2. Pour boiling water over couscous. Cover and let sit for 5 minutes.
3. Fluff couscous with a fork.
4. Stir in sun-dried tomatoes, basil, olive oil, and salt.
5. Serve warm or cold.

7) Spiced Couscous with Currants and Pine Nuts

Mix currants and pine nuts into couscous for something a little special. The currants bring a touch of sweetness, and the pine nuts add crunch.

Toast the pine nuts first for extra flavor. Cook the couscous in veggie broth, then fold in the currants, nuts, and some parsley.

Season it with cinnamon, cumin, or coriander if you like. It works well as a side or a light main—super easy to tweak for your taste.

Ingredients

• 1 cup couscous
• ⅔ cup currants
• ⅔ cup pine nuts
• 1 ¼ cup vegetable broth
• 1 tsp cinnamon
• ½ tsp cumin
• 2 tbsp olive oil
• ¼ cup chopped parsley
• Salt and pepper to taste

Cooking Instructions

1. Toast pine nuts in a dry skillet over medium heat until golden, then set aside.
2. Heat olive oil in a pan, add spices, and stir for 1 minute.
3. Pour in vegetable broth and bring to a boil.
4. Remove from heat, stir in couscous, cover, and let sit for 10 minutes.
5. Fluff couscous with a fork, then fold in currants, pine nuts, and parsley.
6. Season with salt and pepper before serving.

8) Couscous Tabbouleh with Cucumber and Tomato

Couscous tabbouleh is one of those salads you just want to eat all summer. It’s light, fresh, and honestly, you can throw it together in no time.

The base is small, fluffy couscous. Add in crunchy cucumber and juicy tomatoes—so simple, but it works.

Fresh herbs like parsley and mint give everything a punchy, green flavor. Lemon juice and olive oil bring a little zing and richness.

You can eat this as a side, or just pile it up for lunch and call it a meal. If you want a detailed recipe, check it out here.

Ingredients

• 1 cup couscous
• 1 cup boiling water or vegetable stock
• 2 medium tomatoes, diced
• 1 cucumber, diced
• 1 cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Pour boiling water over couscous in a bowl. Cover and let it sit for 5 minutes.
2. Fluff the couscous with a fork once it’s absorbed the water.
3. Add diced tomatoes, cucumber, parsley, and mint.
4. Drizzle with olive oil and lemon juice.
5. Season with salt and pepper, then toss it all together.
6. Chill for 20 minutes if you want it cold.

9) Savory Buttered Couscous with Caramelized Onions

Start by melting butter in a covered pan. Toss in chopped onions and let them cook slowly until they turn soft and golden.

This part takes a while—honestly, don’t rush it, because the flavor gets so much better as the onions caramelize. Stir in crushed garlic and let it sizzle for a minute.

Add the couscous and stir so it soaks up all that buttery onion goodness. Pour in your chicken or veggie stock.

Bring it to a boil, then cover and take it off the heat. Let it sit for five minutes so the couscous gets nice and fluffy.

Fluff with a fork, sprinkle with salt, and you’re done.

Ingredients

• 2 cups couscous
• 4 tablespoons butter
• 2 large onions, chopped
• 2 cloves garlic, crushed
• 2 cups chicken or vegetable stock
• Salt to taste

Cooking Instructions

1. Heat butter in a covered saucepan over medium heat.
2. Add onions and cook, stirring often, until they’re soft and golden (about 20–25 minutes).
3. Stir in crushed garlic and cook for 1 minute.
4. Add couscous and mix so it’s well coated.
5. Pour in stock, bring to a boil, then cover and remove from heat.
6. Let it sit for 5 minutes.
7. Fluff with a fork and season with salt.

10) Couscous with Grilled Vegetables and Feta

This couscous with grilled veggies and feta is a go-to for quick lunches—or even dinner when you don’t want to fuss. The smoky grilled vegetables and salty feta just work together.

Slice up bell peppers, zucchini, and red onion. Grill them until they’re a little charred and soft.

Mix the veggies with fluffy couscous. Add a splash of lemon juice and olive oil for brightness.

You can eat this hot or at room temp, which makes it ideal for meal prep or picnics. It’s colorful, filling, and kind of hard to stop eating.

Ingredients

• 1 cup couscous
• 1 red bell pepper
• 1 zucchini
• 1 small red onion
• 1/2 cup crumbled feta cheese
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Preheat your grill or a grill pan to medium-high. Aim for around 400°F (200°C).

2. Slice up the bell pepper, zucchini, and onion. Brush the veggies with a tablespoon of olive oil.

3. Grill the vegetables for 8 to 10 minutes. Turn them now and then until they’re tender and just a bit charred.

4. While the veggies cook, make the couscous. Just follow the directions on the package.

5. Fluff up the couscous with a fork. Toss it with the grilled vegetables, feta, a squeeze of lemon juice, and the rest of the olive oil.

6. Sprinkle in some salt and pepper. Serve the dish warm, or let it cool to room temp if that’s more your thing.