Skillet Ground Lamb with Tomato Sauce, Green Beans, and Couscous

Couscous cooked in a spiced tomato sauce flavored with lamb and cumin in a 30-minute one-dish skillet supper.

Eggplant and Tomato Sauce With Israeli Couscous

Turmeric and some other spices used in this recipe are notably Moroccan, and, while in Morocco it's typical to serve the couscous alongside the stew or sauce, I chose to stir it all together to keep in line with this quick and easy dinners column—and it turned out great. The couscous had a chance to absorb the extra sauce and flavor.

Mediterranean Pearled Couscous Salad with Lemon Vinaigrette

This 30 minute, meatless pearled couscous salad with Feta and lemon vinaigrette is perfect for a light dinner or as a summer side dish. Great for picnics!

12 Minute Couscous Salad with Sun Dried Tomato and Feta

A 12 minute, giant couscous salad with feta, sun dried tomatoes and chickpeas. A terrific side or satisfying lunch - and it keeps well for days!

Couscous Stuffed Peppers (Israeli Couscous) - Striped Spatula

30 MINUTES to yum! With spinach, white beans, parmesan, and a bright lemon-chive vinaigrette, pearled couscous stuffed peppers are an easy vegetarian twist on a classic.

Crispy Couscous Pancake with Tomato & Onion

Crispy Couscous Pancake with Tomato & Onion - my favourite way to eat couscous! I especially love the burnt crunchy bits….

Pearl Couscous Salad

Tender, slightly chewy with a slippery "pearly" surface, this Israeli Couscous Salad utterly irresistible! Also known as Pearl Couscous or Gourmet Couscous.

Skillet Shrimp with Orzo, Feta and Asparagus

Shrimp, asparagus, and orzo in a one-dish quick meal.

Seared Scallops with Israeli Couscous

Nutty and chewy, the Israeli couscous gets a little kick from the jalapeño. The whole dish is super simple to prepare and quite addictive. The key is to not overcook the scallops.

Couscous and Mograbiah With Oven-Dried Tomatoes From 'Ottolenghi'

Yotam Ottolenghi and Sami Tamimi's cafe, Ottolenghi, serves a multitude of grain-based salads. Many are rice, barley, or couscous-based. This version in their recently re-released cookbook, however, stood out for its inclusion of mograbiah, a Middle Eastern semolina pasta much like Israeli couscous or Sardinian fregola.