Considered a form of pasta, couscous (KOOS-koos), which looks like tiny yellow pellets when dry, is made from crushed and steamed semolina. Unlike other pastas, it cooks in a small amount of boiled water and is then fluffed with a fork (similar to how rice is cooked).

Couscous is a popular ingredient in North African cuisine; it is particularly common in Morocco, where it is combined with a spicy hot sauce made from chili peppers, oil, lemon juice and seasonings. Couscous also works well in sweet preparations.

Be sure to also check out the great "non-recipe" ideas for Couscous!

Couscous Basic Cooking Instructions

Use equal parts water and couscous. Bring water to a boil in saucepan. Add couscous and stir. Cover and remove from heat. Let stand five minutes. Fluff with fork.

To enhance the flavor, replace the water with chicken, beef or vegetable broth.

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Couscous Lasagna With Mushrooms and Spinach

2 c whole wheat couscous

2 26 oz. jars light spaghetti sauce

3 6 oz. jars mushrooms, drained

Pepper

Oil spray

1 8 oz. package fresh spinach

1 8 oz. package grated fat free mozzarella cheese

1 ½ c grated parmesan cheese

Pre-heat oven to 350 degrees. Spray casserole with oil spray.

Layer 10x10 inch casserole dish, half of the following in order: ½ couscous, ½ spaghetti sauce, all of mushrooms, ½ each cheese. Sprinkle with pepper.

Layer the following next: all of spinach, remainder of couscous, remainder of sauce, remainder of both cheeses. Sprinkle with pepper. Cover and bake for 1 hr. Allow to sit for fifteen minutes before serving.

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Shrimp Couscous

2 1/2 cup cooked whole wheat couscous

1/2 pound shrimp

2 clove garlic clove(s)

1 Tbsp olive oil

2 cup canned diced tomatoes

1/2 Tbsp basil

Add olive oil to pan and saute minced garlic cloves. Add diced tomatoes and simmer. Add chopped shrimp. Cover until shrimp is cooked and then mix into couscous and sprinkle chopped basil on top.

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Couscous with Caramelized Onion and Goat Cheese

Servings: 5

1 tablespoon olive oil

2 cups thinly vertically sliced red onion

1 cup uncooked couscous

1 teaspoon garlic pepper (such as Lawry's)

1/4 cup (1 ounce) crumbled goat cheese

1 cup fat-free, less-sodium chicken broth

Heat olive oil in a medium nonstick skillet over medium-high heat. Add sliced onion, and sauté 7 minutes or until browned.

Combine couscous and garlic pepper in a medium bowl; top with onions and cheese. Place broth in a microwave-safe measuring cup; microwave at high 2 1/2 minutes or until hot. Slowly pour over couscous mixture. Cover; let stand 5 minutes. Fluff with a fork, tossing until well combined.

Yield: 5 servings (serving size: about 3/4 cup)

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Couscous with Oranges and Yogurt Dressing

Couscous:

1 1/4 c. vegetable or chicken broth

1 c. couscous (regular or whole wheat. regular's prettier, ww's healthier)

1 c. cooked chickpeas (garbanzos)

1/4 c. raisins or dried currants*

2 small oranges, peeled and sectioned

1 c. finely chopped scallions

Dressing:

3/4 c. plain nonfat yogurt

1/4 c. lemon juice

2 garlic cloves, minced or pressed

1 tsp. ground cumin

1/4 tsp. salt (optional)

Bring broth to a boil; stir in couscous; remove from heat; cover and set aside 10 minutes. Fluff cooked couscous with fork.

Meanwhile, in a large bowl, combine chickpeas, raisins*, orange sections, and scallions. Stir in cooked couscous.

Whisk together all dressing ingredients; pour over couscous mixture and toss well to combine. Cover and refrigerate at least 2 hours.

Serves 4.

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Tropical Couscous Salad

1 teaspoon table salt -- divided

1 cup uncooked whole-wheat couscous

1/4 cup fresh lime juice

2 tablespoons canola oil

1/2 teaspoon ground cumin

1 1/2 cups cubed fresh mango

1 cup chopped Golden pineapple

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh red onion

Bring 1 cup of water and 1/2 teaspoon of salt to a boil in a small saucepan; remove from heat. Add couscous; cover and let stand until water is absorbed and couscous is tender, about 5 minutes. Fluff couscous with a fork; cool to room temperature.

Meanwhile in a medium bowl, whisk lime juice, oil, cumin and remaining 1/2 teaspoon of salt together until blended. Add mango, pineapple, cilantro and onion; toss to mix.

Add couscous to fruit mixture; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day.

This recipe yields 6 servings; about a heaping 3/4 cup per serving.

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Banana Couscous Pudding and Fruit Parfait

1/3 cup water

1/4 cup uncooked couscous

1 oz fat-free sugar-free instant banana pudding and pie filling mix

2 cup fat-free skim milk, cold

1 large banana(s), ripe, sliced

1 cups strawberries, sliced

1/8 oz mint leaves, sprigs (for garnish)

Bring water to a boil in a microwave-safe bowl in microwave. Carefully remove from microwave and stir in couscous. Cover with plastic wrap and let stand 5 minutes until couscous is tender.

Meanwhile, prepare pudding according to package directions using fat-free milk. Stir in couscous (it is okay if couscous is still warm). Let stand 5 minutes until pudding is set.

To make parfaits, layer about 2 tablespoons of pudding, then 2 tablespoons of bananas, 2 tablespoons of pudding, then 2 tablespoons of strawberries in each of 4 tall parfait or other tall thin glasses. Repeat layers once. Garnish with mint sprigs if desired. Serve immediately.

Yields 1 parfait per serving.

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Berry, Couscous and Yogurt Parfait

Combine 1/4 cup each raspberries and sliced strawberries with 1 teaspoon of Splenda in a small bowl. Stir another teaspoon of Splenda into 1/2 cup of plain fat-free yogurt in another small bowl. Mix 1/2 cup of cooked couscous into the yogurt and top with the berries.

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Breakfast Couscous

Can be served hot or cold.

1/4 cup water

1 cup skim milk

1/2 cup uncooked couscous

1/4 cup dried cranberries

1/4 cup raisins

1/4 slivered almonds

1 tablespoon brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon salt

Combine milk and water in microwave-safe container. Microwave for 3 minutes. Add in remaining ingredients and stir. Cover with a tight-fitting lid and let stand for 10 minutes, or until liquid is absorbed. Can be served hot or cold.

Makes 3 (3/4 cup) servings at 5 points per serving.

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Banana Couscous

1/4 cup uncooked plain couscous

1/2 cup ff milk

1 - 2 packets splenda

1/2 tsp cinnamon

1/2 - 1 whole banana, diced

Stir all up in microwave safe bowl. Cook on high 2 minutes. stir. Cook again 1 minute on high. fluff with fork and let cool for a minute or two before eating.

You can substitue different fruits for the bananas. Diced apples, or blueberries are also good.

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Black Bean Couscous Salad

1-1/4 cup chicken broth

1 cup plain uncooked cous cous

2 T. olive oil

2 T. lime juice

1/2 t. ground cumin

1 t. red wine vinegar

2 cans black beans,drained and rinsed

1 can Mexicorn, drained

1 can petite diced tomatoes, drained

1/2 cup chopped red onion

1/4 cup chopped cilantro

salt and pepper to taste

In a sauce pan, bring chicken stock to a boil. Remove from heat, stir in cous cous, cover and set aside for 10 minutes. In small bowl, wisk together the olive oil, vinegar, cumin and lime juice. In a large bowl, combine beans, corn, onion, tomatoes, and cilantro, and mix well. When cous cous are done, fluff with a fork, then add to the bean mixtures. Add the oil mixture and toss well to coat. Serve chilled. Serves 8; 4 points per 1 cup serving.

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Morgana’s Greek Couscous Salad

1 cup uncooked couscous

1 1/2 cups water

1/4 tsp salt

3/4 cup coarsely chopped cucumber

3/4 cup coarsely chopped yellow or green bell pepper

1/4 cup sliced scallions

1 medium tomato, seeded and chopped

1 (15 oz.) can of chick peas, drained and rinsed

ff feta cheese

Dressing:

2 Tbsp extra virgin olive oil

2 Tbsp balsamic vinegar

1/4 tsp salt

1 tsp dried basil

1/4 tsp dried oregano

In a pot, combine water and salt. Bring to a boil. Remove from heat; immediately stir in couscous. Cover; let stand for 5 minutes. Fluff couscous with fork; cool 20 minutes.

Meanwhile, in a small non-metal bowl, combine all dressing ingredients; blend well.

In large bowl, combine cooled couscous and all salad ingredients, except cheese. Pour dressing over salad; toss gently to coat. Refrigerate at least 30 minutes to blend flavors. Just before serving, sprinkle with feta cheese.

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Pumpkin Couscous

Yield: 6 servings

Whole Wheat Couscous, 1 cup dry

1 cup water

Olive Oil 1 tsp

Salt, .25 tsp

Pumpkin, canned 1.75 cup

Combine water, salt and olive oil in pan, bring to boil remove from heat, add dry couscous, let absorb for 5 minutes. Stir in canned pumpkin.

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