Middle Eastern Roasted Eggplant with Couscous

Middle Eastern Roasted Eggplant with Couscous - 15 minutes prep for this fragrant melt-in-your-mouth eggplant piled high with a fresh couscous. Divine starter or as a meal. (Vegan Tahini Drizzle recipe included as an alternative to dolloping yoghurt on!)

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!

Chicken Tagine

Moroccan Chicken Tagine - chicken braised in a spice infused sauce with chickpeas and dried apricots. Just, YUM! Serve over couscous.

Mexican Couscous Express

Mexican Couscous Express - This is the most ridiculously easy, fast mid week meal that is super tasty, wonderfully light, and on the table in 10 minutes. Did I mention it's made from scratch? Topping possibilities are endless!

Salmon, fennel and couscous

Crispy skin salmon with roasted fennel and a Middle Eastern inspired couscous is the ultimate midweek dinner. 

Orange Chicken With Couscous and Feta

Fluffy couscous with shredded chicken, orange segments, feta cheese, and almonds.

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.

Braised Chickpeas and Vegetables with Couscous, Harissa Yogurt, and Soft Eggs from 'Flour, Too'

Couscous is a wonderful pantry staple. It's the fastest pasta (or any starchy grain) I know how to cook, and its fluffy texture and mild flavor pair well with just about anything you throw at it. In Joanne Chang's new cookbook Flour, Too, she steams the pasta with a rainbow of summer vegetables and a couple of cups of slowly braised chickpeas. Not content with this everyday flavor profile, Chang flavors the dish with North African flair.

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….

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.