24 Delicious Couscous Recipes for Every Occasion

In a large bowl, combine couscous, boiling water, 1 tbsp olive oil, and 1/2 tsp salt. Cover and let sit for 5 minutes, then fluff with a fork.

Heat 2 tbsp olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3 minutes.

Add carrots, zucchini, and red bell pepper to the skillet. Cook for 5 minutes, stirring occasionally.

Stir in garlic, cumin, coriander, turmeric, cinnamon, and salt. Cook for 1 minute until fragrant.

Add the cooked vegetables to the couscous and mix well. Tip: For extra flavor, let the dish sit covered for 5 minutes before serving.

Garnish with parsley, cilantro, and lemon wedges. Tip: Squeeze lemon juice over the dish just before eating for a fresh zing.

Serve warm. Tip: This dish pairs beautifully with a side of creamy hummus or crunchy pita chips.

For the chicken:2 boneless, skinless chicken breasts2 tbsp olive oil1 tsp salt1/2 tsp black pepper1 tbsp lemon zest2 tbsp lemon juice1 tsp dried thyme1 tsp dried rosemary

2 boneless, skinless chicken breasts

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1 tbsp lemon zest

2 tbsp lemon juice

1 tsp dried thyme

1 tsp dried rosemary

For the couscous:1 cup couscous1 1/4 cups chicken broth1 tbsp olive oil1/4 cup chopped parsley1/4 cup chopped mint1/2 cup diced cucumber1/2 cup cherry tomatoes, halved

1 cup couscous

1 1/4 cups chicken broth

1 tbsp olive oil

1/4 cup chopped parsley

1/4 cup chopped mint

1/2 cup diced cucumber

1/2 cup cherry tomatoes, halved

**Preheat** your skillet over medium-high heat and add 2 tbsp olive oil.

**Season** the chicken breasts with salt, pepper, lemon zest, lemon juice, thyme, and rosemary.

**Cook** the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. **Tip**: Let the chicken rest for 5 minutes before slicing to keep it juicy.

**In a saucepan**, bring chicken broth and 1 tbsp olive oil to a boil.

**Stir in** couscous, remove from heat, cover, and let sit for 5 minutes. **Tip**: Fluff the couscous with a fork to prevent clumping.

**Toss** the cooked couscous with parsley, mint, cucumber, and cherry tomatoes.

**Slice** the rested chicken and serve atop the couscous.

For the shrimp: 1 lb large shrimp, peeled and deveined, 2 tbsp harissa paste, 1 tbsp olive oil, 1/2 tsp salt

For the couscous: 1 cup couscous, 1 1/4 cups boiling water, 1/2 tsp salt, 1 tbsp olive oil

For garnish: 1/4 cup chopped cilantro, 1 lemon, cut into wedges

In a bowl, toss the shrimp with harissa paste, olive oil, and salt until evenly coated. Let marinate for 10 minutes.

Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque. Remove from skillet and set aside.

In the same skillet, add couscous and toast for 1 minute, stirring constantly, to bring out its nutty flavor.

Pour boiling water over the couscous, add salt and olive oil, then cover and remove from heat. Let sit for 5 minutes, then fluff with a fork.

Divide the couscous among plates, top with the spicy shrimp, and garnish with cilantro and lemon wedges.

For the salad:1 cup couscous1 1/4 cups boiling water1/2 cup diced cucumber1/2 cup cherry tomatoes, halved1/4 cup red onion, finely chopped1/4 cup Kalamata olives, sliced1/4 cup feta cheese, crumbled

1 1/4 cups boiling water

1/4 cup red onion, finely chopped

1/4 cup Kalamata olives, sliced

1/4 cup feta cheese, crumbled

For the dressing:3 tbsp olive oil2 tbsp lemon juice1 tsp dried oregano1/2 tsp salt1/4 tsp black pepper

3 tbsp olive oil

1 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

Place 1 cup couscous in a large bowl.

Pour 1 1/4 cups boiling water over the couscous, cover, and let sit for 5 minutes. Tip: Use a fork to fluff the couscous after soaking for the best texture.

While the couscous soaks, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.

Add 1/2 cup diced cucumber, 1/2 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup sliced Kalamata olives to the fluffed couscous.

Pour the dressing over the salad and toss gently to combine. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.

Sprinkle 1/4 cup crumbled feta cheese on top before serving. Tip: For an extra crunch, add toasted pine nuts or almonds.

For the squash: 1 medium butternut squash (peeled, seeded, cubed), 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper

For the couscous: 1 cup couscous, 1 1/4 cups boiling water, 1 tbsp butter, 1/2 tsp salt

For finishing: 1/4 cup chopped parsley, 1/4 cup crumbled feta cheese

Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on the baking sheet. Tip: Uniform pieces ensure even roasting.

Roast for 20 minutes, flipping halfway, until edges are caramelized and tender.

While squash roasts, place couscous in a heatproof bowl. Pour boiling water over it, add butter and salt, then cover tightly with plastic wrap. Let sit for 5 minutes. Tip: No peeking—steam does the work.

Fluff couscous with a fork, then gently fold in roasted squash, parsley, and feta. Tip: For extra flavor, drizzle with a bit of olive oil before serving.

For the couscous:1 cup couscous1 1/4 cups boiling water1 tbsp olive oil1/2 tsp salt

For the chickpeas and spinach:1 can (15 oz) chickpeas, drained and rinsed2 cups fresh spinach, roughly chopped2 tbsp olive oil1 tsp cumin1/2 tsp paprika1/4 tsp black pepper

1 can (15 oz) chickpeas, drained and rinsed

2 cups fresh spinach, roughly chopped

1 tsp cumin

1/2 tsp paprika

In a large bowl, combine couscous, boiling water, 1 tbsp olive oil, and salt. Cover and let sit for 5 minutes. Fluff with a fork. Tip: For extra flavor, swap water with vegetable broth.

Heat 2 tbsp olive oil in a skillet over medium heat. Add chickpeas, cumin, paprika, and black pepper. Cook for 5 minutes, stirring occasionally, until chickpeas are golden. Tip: Don’t overcrowd the skillet to ensure even crisping.

Add spinach to the skillet. Cook for 2 minutes, just until wilted. Tip: Spinach cooks down a lot, so don’t skimp!

Combine the cooked couscous with the chickpea and spinach mixture. Toss gently to mix.

For the couscous:1 cup couscous1 1/4 cups water1 tbsp olive oil

1 1/4 cups water

For the curry mix:1 tbsp curry powder1/2 tsp salt1/4 tsp black pepper

1 tbsp curry powder

For the add-ins:1/4 cup raisins2 tbsp chopped parsley

1/4 cup raisins

2 tbsp chopped parsley

Bring water to a boil in a small pot over high heat. Tip: Use a kettle for quicker boiling.

Stir in couscous, olive oil, curry powder, salt, and black pepper. Remove from heat, cover, and let sit for 5 minutes. Tip: Fluff with a fork for the best texture.

Fold in raisins and parsley until evenly distributed. Tip: Soak raisins in warm water for 10 minutes beforehand for extra plumpness.

For the vegetables:1 zucchini, sliced lengthwise into 1/2-inch strips1 red bell pepper, quartered1 yellow bell pepper, quartered1 red onion, cut into 1/2-inch rounds2 tbsp olive oil1 tsp salt1/2 tsp black pepper

1 zucchini, sliced lengthwise into 1/2-inch strips

1 red bell pepper, quartered

1 yellow bell pepper, quartered

1 red onion, cut into 1/2-inch rounds

For the dressing:2 tbsp olive oil1 tbsp lemon juice1 tsp honey1/2 tsp salt1/4 tsp black pepper

1 tbsp lemon juice

1 tsp honey

Preheat the grill to medium-high heat (400°F).

In a large bowl, toss zucchini, bell peppers, and red onion with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.

Grill the vegetables for 3-4 minutes per side, or until char marks appear and they’re tender-crisp. Tip: Don’t overcrowd the grill to ensure even cooking.

Remove vegetables from the grill and let them cool slightly before chopping into bite-sized pieces.

In a medium bowl, combine couscous, 1 tbsp olive oil, and 1/2 tsp salt. Pour 1 1/4 cups boiling water over the couscous, cover, and let sit for 5 minutes. Tip: Fluff with a fork to separate grains.

In a small bowl, whisk together 2 tbsp olive oil, lemon juice, honey, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.

In a large serving bowl, mix the grilled vegetables with the couscous. Drizzle the dressing over the top and toss to combine. Tip: For extra flavor, let the dish sit for 10 minutes before serving to allow the flavors to meld.

For the stuffing:1 cup couscous1 1/4 cups vegetable broth1 tbsp olive oil1/2 cup diced onion2 cloves garlic, minced1 tsp cumin1/2 tsp paprika1/4 cup chopped parsley1/4 cup crumbled feta cheese

1 1/4 cups vegetable broth

1/2 cup diced onion

2 cloves garlic, minced

1/4 cup crumbled feta cheese

For the peppers:4 large bell peppers, tops cut off and seeds removed1 tbsp olive oilSalt to taste

4 large bell peppers, tops cut off and seeds removed

Salt to taste

Preheat your oven to 375°F.

In a medium saucepan, bring vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes until all liquid is absorbed. Fluff with a fork.

Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.

Stir in cumin and paprika, cooking for 30 seconds until fragrant. Tip: Toasting spices unlocks their full flavor.

Combine the spiced onion mixture with the cooked couscous. Fold in parsley and feta cheese.

Brush peppers inside and out with 1 tbsp olive oil and sprinkle lightly with salt. Tip: Oil helps the peppers soften evenly.

Stuff each pepper with the couscous mixture, packing it in tightly. Place upright in a baking dish.

Bake for 25-30 minutes, until peppers are tender and slightly charred. Tip: For extra color, broil for the last 2 minutes.

For the meatballs:1 lb ground beef1 cup cooked couscous1 egg2 tbsp chopped parsley1 tsp garlic powder1 tsp salt1/2 tsp black pepper

1 lb ground beef

1 cup cooked couscous

1 egg

1 tsp garlic powder

For the sauce:1 tbsp olive oil1/2 cup tomato sauce1/2 cup beef broth1 tsp dried oregano

1/2 cup tomato sauce

1/2 cup beef broth

Preheat your oven to 375°F and line a baking sheet with parchment paper.

In a large bowl, **combine** ground beef, cooked couscous, egg, parsley, garlic powder, salt, and pepper. Mix until just combined—**overmixing can make the meatballs tough**.

Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. **Tip: Wet your hands to prevent sticking**.

Bake for 20 minutes, or until the meatballs are browned and cooked through.

While the meatballs bake, heat olive oil in a skillet over medium heat. Add tomato sauce, beef broth, and oregano. **Simmer for 5 minutes** to let the flavors meld.

Add the baked meatballs to the skillet, **tossing gently** to coat in the sauce. Cook for an additional 2 minutes.

**Tip: Let the meatballs rest for a few minutes before serving** to allow the flavors to deepen.

For the mix-ins:1/2 cup crumbled feta cheese1/4 cup sliced Kalamata olives2 tbsp chopped fresh parsley1 tbsp lemon juice

1/2 cup crumbled feta cheese

1/4 cup sliced Kalamata olives

2 tbsp chopped fresh parsley

**Place** the couscous in a large bowl. **Pour** the boiling water over it, **add** olive oil and salt, then **cover** with a lid or plate. Let it sit for 5 minutes until the water is absorbed.

**Fluff** the couscous with a fork to separate the grains. **Tip**: For extra flavor, toast the couscous in a dry pan before adding water.

**Add** the feta cheese, olives, parsley, and lemon juice to the couscous. **Toss** gently to combine. **Tip**: Let the dish sit for a few minutes to allow the flavors to meld.

**Serve** at room temperature or slightly warm. **Tip**: For a heartier meal, mix in grilled chicken or chickpeas.

For the veggies:1 large sweet potato, diced2 cups kale, chopped2 tbsp olive oil1/2 tsp garlic powder1/2 tsp smoked paprikaSalt to taste

1 large sweet potato, diced

2 cups kale, chopped

1/2 tsp garlic powder

1/2 tsp smoked paprika

For the dressing:2 tbsp lemon juice1 tbsp olive oil1 tsp honeySalt and pepper to taste

Salt and pepper to taste

Preheat your oven to 400°F.

Toss the diced sweet potato with 1 tbsp olive oil, garlic powder, smoked paprika, and salt. Spread on a baking sheet.

Roast for 20 minutes, then add kale and roast for another 10 minutes until everything is tender and slightly crispy.

While the veggies roast, place couscous in a large bowl. Pour boiling water over it, add 1 tbsp olive oil and 1/2 tsp salt. Cover and let sit for 5 minutes, then fluff with a fork.

Whisk together lemon juice, 1 tbsp olive oil, honey, salt, and pepper in a small bowl.

Combine the roasted veggies with the couscous. Drizzle the dressing over and toss to combine.

For the roasted vegetables:1 medium eggplant, cubed (about 2 cups)1 pint cherry tomatoes, halved2 tbsp olive oil1/2 tsp salt1/4 tsp black pepper

1 medium eggplant, cubed (about 2 cups)

1 pint cherry tomatoes, halved

For the couscous:1 cup couscous1 1/4 cups boiling water1/2 tsp salt

For the dressing:2 tbsp olive oil1 tbsp lemon juice1 clove garlic, minced1/4 tsp cumin

1 clove garlic, minced

1/4 tsp cumin

Preheat your oven to 400°F (200°C).

Toss the cubed eggplant and halved cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.

Roast in the preheated oven for 25 minutes, or until the eggplant is golden and the tomatoes are bursting.

While the vegetables roast, place 1 cup couscous and 1/2 tsp salt in a large bowl.

Pour 1 1/4 cups boiling water over the couscous, cover with a plate, and let sit for 5 minutes.

Fluff the couscous with a fork to separate the grains.

In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, minced garlic, and 1/4 tsp cumin to make the dressing.

Combine the roasted vegetables, couscous, and dressing in the large bowl, tossing gently to mix.

For the lamb:1.5 lbs lamb shoulder, cubed2 tbsp olive oil1 tsp salt1/2 tsp black pepper

1.5 lbs lamb shoulder, cubed

For the stew:1 onion, diced3 garlic cloves, minced2 carrots, sliced1 cup diced tomatoes4 cups chicken broth1 tsp cumin1/2 tsp cinnamon

1 onion, diced

3 garlic cloves, minced

2 carrots, sliced

1 cup diced tomatoes

4 cups chicken broth

1/2 tsp cinnamon

For the couscous:1 cup couscous1.5 cups boiling water1 tbsp butter1/4 tsp salt

1.5 cups boiling water

1 tbsp butter

1/4 tsp salt

**Heat** olive oil in a large pot over medium-high heat. **Add** lamb cubes, salt, and pepper. **Sear** until browned on all sides, about 5 minutes. *Tip: Don’t overcrowd the pot to ensure a good sear.*

**Add** onion and garlic to the pot. **Cook** until softened, about 3 minutes.

**Stir in** carrots, diced tomatoes, chicken broth, cumin, and cinnamon. **Bring** to a boil, then **reduce** heat to low. **Simmer** for 30 minutes, or until lamb is tender. *Tip: Skim off any excess fat for a cleaner taste.*

**Prepare** couscous by placing it in a bowl. **Pour** boiling water over it, then **add** butter and salt. **Cover** and let sit for 5 minutes. **Fluff** with a fork before serving. *Tip: For extra flavor, cook couscous in broth instead of water.*

**Serve** stew over a bed of fluffy couscous. **Garnish** with fresh herbs if desired.

For the couscous:1 cup couscous1 1/4 cups water1/2 tsp salt

For the mix-ins:1/2 cup dried apricots, chopped1/4 cup almonds, sliced2 tbsp olive oil1 tbsp lemon juice1/4 tsp cinnamon

1/2 cup dried apricots, chopped

1/4 cup almonds, sliced

1/4 tsp cinnamon

Bring water to a boil in a medium saucepan. Tip: Use a kettle for faster boiling.

Stir in couscous and salt, then cover and remove from heat. Let sit for 5 minutes.

Fluff couscous with a fork to separate grains. Tip: Fluffing prevents clumping.

In a large bowl, combine apricots, almonds, olive oil, lemon juice, and cinnamon.

Add the fluffed couscous to the bowl and toss gently to mix. Tip: Fold ingredients to keep the couscous light.

Serve warm or at room temperature.

For the base: 1 cup couscous, 1 1/2 cups chicken broth

For the seafood: 1/2 lb shrimp (peeled and deveined), 1/2 lb mussels (cleaned), 1/2 lb scallops

For the veggies: 1 red bell pepper (diced), 1/2 cup frozen peas, 1/4 cup diced onion

For the seasoning: 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp saffron threads, salt to taste

Heat olive oil in a large pan over medium heat. Add onion and bell pepper, sauté for 3 minutes until soft.

Stir in smoked paprika and saffron, cook for 1 minute to release flavors.

Add couscous to the pan, toast for 2 minutes, stirring constantly.

Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 5 minutes.

Arrange shrimp, mussels, and scallops on top of the couscous. Cover and cook for 5-7 minutes until seafood is opaque.

Scatter peas over the top, cover, and let sit off heat for 2 minutes to warm through.

Fluff couscous with a fork, ensuring seafood is evenly distributed. Season with salt if needed.

For the couscous: 1 cup couscous, 1 1/4 cups boiling water, 1/2 tsp salt

For the mix-ins: 1 cup frozen peas, thawed, 1/4 cup fresh mint leaves, chopped, 2 tbsp olive oil, 1 tbsp lemon juice

Place 1 cup couscous in a large bowl and stir in 1/2 tsp salt.

Pour 1 1/4 cups boiling water over the couscous, cover with a plate, and let sit for 5 minutes. Tip: No peeking! Letting it steam is key to fluffy couscous.

Add 1 cup thawed peas, 1/4 cup chopped mint, 2 tbsp olive oil, and 1 tbsp lemon juice to the couscous. Tip: Gently fold to keep the peas whole and the mint bright.

Toss everything together until well combined. Tip: Taste and adjust seasoning with more salt or lemon juice if needed.

For the couscous: 1 cup couscous, 1 1/4 cups boiling water, 1 tbsp olive oil

For the veggies: 2 carrots (peeled and diced), 1 can chickpeas (drained and rinsed), 2 tbsp olive oil

For the seasoning: 1 tsp cumin, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp lemon juice

In a large bowl, combine the couscous, boiling water, and 1 tbsp olive oil. Cover and let sit for 5 minutes, then fluff with a fork.

Heat 2 tbsp olive oil in a skillet over medium heat. Add the diced carrots and cook for 5 minutes, stirring occasionally, until slightly softened.

Add the chickpeas, cumin, salt, and black pepper to the skillet. Cook for another 3 minutes, until the chickpeas are warmed through.

Stir the cooked veggies into the couscous. Drizzle with lemon juice and toss to combine.

Tip: For extra flavor, toast the couscous in a dry skillet before adding water. It adds a nutty depth that’s irresistible.

Tip: Don’t overcrowd the skillet when cooking the carrots. Giving them space ensures they caramelize instead of steam.

Tip: Fresh herbs like parsley or cilantro can be stirred in at the end for a bright, fresh finish.

For the couscous:1 cup couscous1 1/4 cups chicken broth1 tbsp olive oil

For the sausage and apples:1/2 lb smoked sausage, sliced1 large apple, diced1 tbsp butter1/2 tsp cinnamon

1/2 lb smoked sausage, sliced

1 large apple, diced

Heat olive oil in a medium saucepan over medium heat. Add couscous and toast for 2 minutes, stirring constantly, until golden.

Pour in chicken broth, bring to a boil, then cover and remove from heat. Let sit for 5 minutes. Tip: Fluff with a fork before serving to prevent clumping.

In a large skillet, melt butter over medium-high heat. Add sausage slices and cook for 3-4 minutes until browned.

Add diced apple and cinnamon to the skillet. Cook for another 3 minutes, until apples are just tender. Tip: Don’t overcook the apples; they should retain a bit of crunch.

Combine the cooked couscous with the sausage and apple mixture. Stir well to mix all the flavors. Tip: For an extra flavor boost, drizzle with a little more olive oil before serving.

For the couscous:1 cup couscous1 1/4 cups vegetable broth1 tbsp olive oil

For the pumpkin mixture:1 cup pumpkin puree2 tbsp fresh sage, chopped1/2 tsp garlic powder1/2 tsp salt1/4 tsp black pepper

1 cup pumpkin puree

2 tbsp fresh sage, chopped

For garnish:1/4 cup toasted pine nutsFresh sage leaves

1/4 cup toasted pine nuts

Fresh sage leaves

In a medium saucepan, bring the vegetable broth to a boil over high heat.

Remove the saucepan from heat, stir in the couscous and olive oil, cover, and let sit for 5 minutes. Tip: Fluff with a fork for the perfect texture.

In a large bowl, mix the pumpkin puree, chopped sage, garlic powder, salt, and black pepper until well combined.

Add the fluffed couscous to the pumpkin mixture, stirring gently to incorporate. Tip: For extra flavor, toast the sage before chopping.

Transfer the couscous to a serving dish, top with toasted pine nuts and fresh sage leaves. Tip: Serve warm to highlight the aromatic sage.

For the mix-ins: 1 can (5 oz) tuna in water (drained), 2 tbsp capers (drained), 1/4 cup chopped parsley, 1 tbsp lemon juice

For seasoning: 1/2 tsp salt, 1/4 tsp black pepper

In a medium bowl, combine couscous, boiling water, and olive oil. Cover and let sit for 5 minutes until water is fully absorbed. Tip: Fluff with a fork to separate grains.

While couscous sits, drain tuna and capers. Chop parsley.

Add tuna, capers, parsley, lemon juice, salt, and pepper to the couscous. Mix gently to combine. Tip: For extra flavor, let the mixture sit for 2 minutes before serving.

Taste and adjust seasoning if needed. Tip: If too dry, drizzle with a bit more olive oil.

For the soup base:1 tbsp olive oil1 medium onion, diced2 garlic cloves, minced4 cups vegetable broth

1 medium onion, diced

2 garlic cloves, minced

4 cups vegetable broth

For the veggies and couscous:1 cup diced carrots1 cup diced zucchini1 cup uncooked couscous1 tsp ground cuminSalt to taste

1 cup diced carrots

1 cup diced zucchini

1 cup uncooked couscous

1 tsp ground cumin

Heat olive oil in a large pot over medium heat until shimmering.

Add diced onion and minced garlic, sautéing for 3 minutes until translucent. Tip: Stir frequently to prevent burning.

Pour in vegetable broth, bringing the mixture to a boil.

Stir in diced carrots and zucchini, reducing heat to simmer for 10 minutes. Tip: The veggies should be tender but still vibrant.

Add uncooked couscous and ground cumin, stirring well. Cover and remove from heat. Let sit for 5 minutes. Tip: The couscous will absorb the broth and fluff up perfectly.

Season with salt to taste before serving.

For the couscous:1 cup couscous1 1/4 cups water1 tbsp olive oil1/2 tsp salt

For the roasted garlic and Parmesan:1 head garlic2 tbsp olive oil1/2 cup grated Parmesan cheese1/4 tsp black pepper

1 head garlic

1/2 cup grated Parmesan cheese

Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.

While the garlic roasts, bring water to a boil in a medium saucepan. Stir in couscous, 1 tbsp olive oil, and salt. Cover, remove from heat, and let sit for 5 minutes. Fluff with a fork.

Squeeze the roasted garlic cloves into a small bowl, mash with a fork, and mix with remaining 1 tbsp olive oil and black pepper.

Combine the mashed garlic mixture and grated Parmesan with the cooked couscous, stirring until evenly distributed.

For the mix-ins:1/2 cup dried figs, chopped1/2 cup walnuts, toasted and chopped2 tbsp olive oil1 tbsp lemon juice1/4 tsp black pepper

1/2 cup dried figs, chopped

1/2 cup walnuts, toasted and chopped

Prepare the couscous: In a large bowl, combine couscous and salt. Pour boiling water over, cover, and let sit for 5 minutes. Fluff with a fork.

Toast the walnuts: In a dry skillet over medium heat, toast walnuts for 3-4 minutes until fragrant. Chop roughly.

Combine: To the couscous, add figs, walnuts, olive oil, lemon juice, and black pepper. Toss gently to mix.

Serve: Enjoy warm or at room temperature. For extra flair, garnish with fresh mint leaves.