Does anybody have a quick and easy recipe for couscous and ideally what should it be served with?

I serve this with whatever I'm having for dinner that night. No need to cook a special meal.

Moroccan Cheddar Couscous

1 Tbsp. olive oil

1 medium red bell pepper, diced

1/2 cup chopped onion

2 cloves garlic, minced

1 can (14-1/2 oz.) chicken broth

1 cup couscous, uncooked

1-1/2 cups (6 oz.) Sharp Cheddar Shredded Cheese, divided

2 Tbsp. chopped fresh cilantro

Heat oil in large skillet over medium heat until hot. Add bell pepper, onion and garlic. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add broth; heat to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until broth is absorbed. Fluff couscous mixture with a fork. Stir in 1 cup cheese. Sprinkle with remaining cheese and cilantro.

Follow the recipe on the box for preperation of the couscous, usually there is a microwave option on the box (at least the kind we have at home) and that's how I usually prepare it when I'm in a hurry. While that is cooking I get an assortment of frozen veggies together ( my family likes peas, corn and green beans) and I'll cook those up and then toss the couscous with the veggies. Make sure to add some butter and a little salt to the couscous for some added flavor. Then I serve that as a side dish to some grilled chicken or salmon. It's really good :)

Couscous is not as simple as cooking rice. Your best bet is to go your local store and buy a box of couscous that has directions. It is something that you have to continually rehydrate as you cook it. I like to serve couscous with chicken dish. Maybe like a lemon herb grilled chicken breast. I then would make a few root veggies cooked in butter. When the veggies are done add a little chicken stock and let it cook til the stock has almost evaporated then add just a little real butter (not margarine or it wont work) and let that thicken. Serve the couscous on the bottom of your plate, with the chicken over that, then top it off with the root veggies butter sauce mix. You are going to impress some of the pickiest eaters.

If you buy instant couscous, it is quick & easy -- the time it takes to boil water. Instructions are on the box. Couscous can be served with about anything. Do a search here, the questions, recipes, links have been posted recently. For more ideas go to near east.com.

I would serve this with steamed geen veg or a green salad:

Roasted Onion and Cherry Tomato Couscous

Ingredients

1 onion

12 cherry tomatoes

50g couscous

2 teaspoons sun-dried tomato paste

finely chopped parsley

olive oil

Chop the onion and put in and oven proof dish with the tomatoes and roast for 30 minutes.

Once they are ready add the required amount of boiling water to the couscous (or until soft) and add in the onion and tomato mixture including any excess oil. Stir in the sun-dried tomato paste and parsley.

Leave for 5 minutes and stir again and then taste to make sure the couscous is soft.

If necessary add more water, leave for 5 minutes and taste again. Season if necessary.

When serving grilled food (chicken, pork chops, etc) my family always asks for couscous salad. To cooled coucous I add mandarin orange slices, green onions, chopped cashews and some finely chopped red bell pepper. Make a quick dressing of the mandarin orange juice, some rice wine vinegar, garlic and ginger. Pour over salad, toss and serve.

Make couscous as per pkt direction, set aside.

In seperate bowl dice

onion

tomato

cucumber, deseeded

olives

shred, left over BBQ chook

salt and pepper to taste.

Mix in couscous

Simple and delish!

You could basically throw in anything that you love and have in the pantry.

Energy Couscous

INGREDIENTS

2 tablespoons slivered almonds

2 tablespoons golden raisins

6 dried apricots, quartered

2 tablespoons dried figs, quartered

1/4 teaspoon cinnamon

1/4 cup fresh orange juice

3/4 cup water

1/4 teaspoon salt

1/2 tablespoon unsalted butter

1/2 cup couscous

DIRECTIONS

Place the almonds, raisins, apricots, and figs in a bowl with the cinnamon. Cover with the orange juice and refrigerate for a minimum of 30 minutes, covered. It can marinate for as long as overnight.

In a saucepan bring the water, salt, and butter to a boil. Stir in the couscous, cover, and simmer over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Fluff the couscous lightly with fork.

Transfer the fruit-and-nut mixture to a saucepan and warm thoroughly over medium-low heat. Turn into a mixing bowl and add the cooked couscous. Mix well. Couscous can be served warm or cold.

Poached Chicken and Vegetables with Couscous

8 pieces boneless, skinless chicken breast (4 are for Portuguese Chicken recipe)

Salt

1 large carrot, peeled and sliced diagonally into 1/2-inch slices

3 ribs celery, cut into 2-inch pieces on an angle

1 small to medium onion, cut into 1 1/2 inch chunks

1 bay leaf, fresh or dried

4 sprigs fresh thyme

6 cups chicken stock

1 cup instant couscous

10 blades chives, snipped or chopped, garnish

1/4 cup chopped flat-leaf parsley, for garnish

Season chicken breasts with salt and arrange in a deep, large skillet. Cover chicken with vegetables. Add bay leaf, thyme sprigs, and chicken stock to the pan. Place over high heat and bring to a boil, covered. Reduce heat to simmer and cook for 15 minutes. Remove bay and thyme sprigs. Remove the chicken breasts and cut into slices. Return chicken slices to the pan and adjust seasoning, to your taste. Put the couscous into a heatproof serving bowl. Ladle 1 1/2 cups of the hot cooking liquid over the couscous, cover and let stand for 5 minutes. Remove the lid, season the couscous with salt, and fluff with a fork. Put a scoop of couscous into a serving bowl, top with chicken chunks and vegetables. Cover meat and vegetables with some broth. Garnish each serving with chives and parsley.

A casserole! Tuna noodle casserole A Mac&Cheese casserole- add veggies and meat to it too and bake with either bread crumbs or more melted cheese on top. A "shepherd's pie" remix- Do mashed potatoes mixed with seasons ground beef, and corn (&peas), and bake with cheese on top. You could also try chicken parmesan Or chicken Scallopini- Take flat chicken pieces and roll them up with cheese inside (can add spinach too, bay leaf is also really good) and hold together with a toothpick. Bake the rolls and serve with a side of like mashed potatoes, or pasta, or veggies. Burgers and potato salad is also good perhaps served with corn on the cob too.

It can be served as bedding for chicken or use it as cold salad and just add green onions. follow directions on the box let it cool and add the Green onions