18 Delicious Healthy Couscous Recipes for a Nutritious Meal

Just imagine whipping up a nutritious, satisfying meal in minutes that your whole family will love! Couscous is the perfect canvas for creating delicious, healthy dishes that are perfect for busy weeknights or relaxed weekend cooking. From vibrant Mediterranean bowls to cozy comfort food classics, these 18 recipes will transform this versatile grain into your new kitchen staple. Let’s dive in and discover your next favorite meal!

Mediterranean Couscous Salad with Lemon Vinaigrette

Ready to transform your lunch game? This vibrant Mediterranean couscous salad delivers fresh flavors in under 30 minutes. Pack it for work, serve it at potlucks, or enjoy it as a light dinner—it’s endlessly versatile.

Ingredients

• 1 cup couscous
• 1 cup boiling water
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped (soak in cold water for 5 minutes to mellow sharpness)
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1/4 cup feta cheese, crumbled

Instructions

1. Place 1 cup couscous in a large heatproof bowl.
2. Pour 1 cup boiling water over couscous.
3. Cover bowl tightly with plastic wrap and let sit for 10 minutes until all liquid is absorbed.
4. Fluff couscous with a fork to separate grains and cool slightly.
5. Whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
6. Pour vinaigrette over cooled couscous and toss to coat evenly.
7. Add 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, and 1/4 cup chopped red onion to the bowl.
8. Gently fold in 1/4 cup sliced Kalamata olives, 2 tbsp chopped parsley, and 2 tbsp chopped mint.
9. Sprinkle 1/4 cup crumbled feta cheese over the top.
10. Chill salad in refrigerator for at least 15 minutes to let flavors meld.

Perfect for meal prep—the fluffy couscous soaks up the zesty lemon vinaigrette while the crisp cucumbers and juicy tomatoes add refreshing crunch. Serve it alongside grilled chicken or stuff it into pita pockets for a portable lunch that tastes even better the next day.

Moroccan Inspired Couscous with Chickpeas and Raisins

Ready to transform your weeknight dinner game? Rock this Moroccan-inspired couscous that comes together in 20 minutes flat. Revel in the sweet-savory combo that’ll have everyone asking for seconds.

Ingredients

• 1 cup couscous (instant works perfectly)
• 1 ½ cups vegetable broth (or water with bouillon)
• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup raisins (golden raisins add nice color)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin
• ½ tsp cinnamon
• ¼ tsp cayenne pepper (optional for heat)
• Salt to taste (start with ½ tsp)
• Fresh parsley for garnish (cilantro works too)

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering.
2. Add diced onion and cook for 5-7 minutes until translucent and slightly golden.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add cumin, cinnamon, and cayenne pepper, toasting spices for 30 seconds to release their oils.
5. Pour in vegetable broth and bring to a rolling boil.
6. Remove saucepan from heat and immediately stir in couscous, chickpeas, and raisins.
7. Cover tightly with a lid and let steam for 10 minutes—don’t peek or you’ll lose the steam!
8. After 10 minutes, fluff couscous with a fork to separate grains and distribute ingredients evenly.
9. Season with salt, starting with ½ teaspoon and adding more if needed.
10. Garnish with fresh parsley just before serving.

Fluffy couscous grains mingle with creamy chickpeas and plump raisins in every bite. The warm spices create an aromatic backdrop that’s both comforting and exciting. Serve it alongside grilled chicken or stuff it into roasted bell peppers for a stunning vegetarian main.

Grilled Vegetable Couscous with Fresh Herbs

Huddle up, flavor chasers! This grilled veggie couscous hits all the right notes—smoky char, fluffy grains, and herby freshness that’ll make your taste buds dance. Grab those veggies and let’s fire up the grill for a meal that’s as vibrant as your feed.

Ingredients

• 1 cup couscous
• 1 ¼ cups boiling water
• 2 medium zucchinis, sliced lengthwise into ½-inch planks
• 1 red bell pepper, quartered and seeded
• 1 yellow onion, cut into ½-inch rounds
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt, divided
• ½ tsp black pepper
• 2 tbsp fresh lemon juice
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• ¼ cup crumbled feta cheese (optional, for serving)

Instructions

1. Preheat your grill to medium-high heat (400–450°F).
2. Toss zucchini, bell pepper, and onion with olive oil, ½ tsp salt, and black pepper in a large bowl. Tip: Brush onion rounds lightly with oil to prevent sticking.
3. Place vegetables directly on grill grates. Grill zucchini and bell pepper for 4–5 minutes per side until tender with visible char marks.
4. Grill onion rounds for 6–8 minutes total, flipping once, until softened and edges are caramelized.
5. Transfer grilled vegetables to a cutting board and let cool for 3 minutes. Chop into ½-inch pieces.
6. Place couscous in a medium heatproof bowl. Pour 1 ¼ cups boiling water over couscous. Tip: Cover bowl tightly with a plate and let steam for 8 minutes—no peeking!
7. Fluff couscous with a fork after 8 minutes. Stir in remaining ½ tsp salt and lemon juice.
8. Fold grilled vegetables, parsley, and mint into couscous until evenly combined. Tip: For extra flavor, drizzle with a touch more olive oil if desired.
9. Serve immediately, topped with crumbled feta if using.

Enjoy every bite of this vibrant dish—the couscous stays light and fluffy, while the smoky grilled veggies add depth. Crumble feta over top for a salty kick, or pack it chilled for a next-day lunch that tastes even better.

Lemon Herb Couscous with Grilled Chicken

Sick of boring weeknight dinners? This lemon herb couscous with grilled chicken slaps. Whip up restaurant-quality flavor in under 30 minutes flat.

Ingredients

– 1 lb boneless, skinless chicken breasts (pound to even thickness)
– 1 cup couscous (pearl couscous works too)
– 1 ¼ cups chicken broth (or water for lighter flavor)
– 3 tbsp olive oil (or any neutral oil)
– 2 lemons (1 juiced, 1 sliced for grilling)
– 2 garlic cloves, minced (fresh is best)
– 1 tbsp fresh parsley, chopped (dried works in a pinch)
– 1 tsp dried oregano (rub between fingers to activate)
– ½ tsp red pepper flakes (adjust heat to preference)
– Salt and black pepper (season generously)

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F).
2. Pat chicken breasts completely dry with paper towels for better browning.
3. Rub chicken with 1 tablespoon olive oil, then season both sides with salt, black pepper, and dried oregano.
4. Place chicken on the hot grill and cook for 6-7 minutes without moving to develop grill marks.
5. Flip chicken and add lemon slices to the grill, cooking for another 6-7 minutes until chicken reaches 165°F internally.
6. Remove chicken and lemon slices from grill, letting chicken rest for 5 minutes before slicing.
7. While chicken rests, heat remaining 2 tablespoons olive oil in a medium saucepan over medium heat.
8. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant but not browned.
9. Pour in chicken broth and bring to a rolling boil.
10. Remove saucepan from heat and immediately stir in couscous.
11. Cover tightly and let stand for 10 minutes—no peeking to keep steam trapped.
12. Fluff couscous with a fork, then stir in lemon juice and chopped parsley.
13. Slice rested chicken against the grain into ½-inch strips.

You get fluffy couscous that soaks up the zesty lemon and garlic notes. Pile everything high in bowls with those charred lemon slices for squeezing over top. Leftovers? Toss with arugula tomorrow for an epic lunch salad.

Spiced Couscous with Roasted Vegetables

Aromatic spices meet fluffy couscous in this vibrant bowl that’s ready in under 30 minutes. Achieve that perfect texture by roasting vegetables until caramelized and tossing everything together while hot. This dish delivers big flavor with minimal effort—ideal for busy weeknights or meal prep.

Ingredients

– 1 cup couscous
– 1 ¼ cups vegetable broth (or water for a lighter version)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp cumin
– ½ tsp smoked paprika
– ¼ tsp cinnamon
– 1 red bell pepper, chopped into 1-inch pieces
– 1 zucchini, sliced into half-moons
– 1 small red onion, cut into wedges
– 2 cloves garlic, minced
– Salt to season
– Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F.
2. Toss the chopped red bell pepper, zucchini, and red onion with 1 tablespoon of olive oil and a pinch of salt on a baking sheet.
3. Roast the vegetables for 20 minutes, or until edges are browned and tender.
4. Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat.
5. Add the minced garlic and cook for 1 minute, until fragrant.
6. Stir in the cumin, smoked paprika, and cinnamon, toasting for 30 seconds to release their oils.
7. Pour in the vegetable broth and bring to a boil.
8. Remove the saucepan from heat and immediately stir in the couscous.
9. Cover the saucepan and let it sit for 5 minutes to allow the couscous to absorb the liquid.
10. Fluff the couscous with a fork to separate the grains.
11. Combine the roasted vegetables with the spiced couscous in a large bowl.
12. Garnish with fresh parsley before serving.

Serve this warm for a cozy meal, or chill it for a refreshing lunch—the fluffy couscous soaks up the spiced broth, while the roasted veggies add a sweet, smoky crunch. Try topping it with crumbled feta or toasted almonds for extra texture and richness.

Couscous with Spinach and Feta

Grab your fork and get ready for a flavor explosion that’ll make your taste buds dance. This couscous dish transforms simple ingredients into a vibrant Mediterranean masterpiece in minutes. Perfect for busy weeknights when you want something delicious without the fuss.

Ingredients

– 1 cup couscous
– 1 ¼ cups boiling water
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 5 oz fresh spinach
– ½ cup crumbled feta cheese
– 1 lemon, juiced
– ½ tsp salt
– ¼ tsp black pepper
– 2 tbsp chopped fresh parsley (optional garnish)

Instructions

1. Place 1 cup couscous in a medium heatproof bowl.
2. Pour 1 ¼ cups boiling water over the couscous and immediately cover the bowl tightly with plastic wrap.
3. Let the couscous steam for exactly 5 minutes—this ensures perfectly fluffy grains every time.
4. While couscous steams, heat 2 tbsp olive oil in a large skillet over medium heat.
5. Add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
6. Add 5 oz fresh spinach to the skillet and cook for 2-3 minutes until completely wilted.
7. Fluff the steamed couscous with a fork to separate all grains.
8. Add the cooked spinach and garlic mixture to the couscous bowl.
9. Stir in ½ cup crumbled feta cheese, juice from 1 lemon, ½ tsp salt, and ¼ tsp black pepper.
10. Mix everything thoroughly until well combined and heated through.
11. Garnish with 2 tbsp chopped fresh parsley if desired. Unbelievably fluffy couscous meets creamy feta and vibrant spinach in every bite. The bright lemon cuts through the richness perfectly—try serving it alongside grilled chicken or stuffed into bell peppers for a complete meal that’ll have everyone asking for seconds.

Zesty Lime and Cilantro Couscous

Nail your next meal prep with this vibrant couscous that packs serious flavor. Grab your bowl and let’s build layers of zesty brightness—your taste buds will thank you later.

Ingredients

– 1 cup couscous
– 1 cup boiling water
– 2 tbsp olive oil (or avocado oil)
– 3 tbsp fresh lime juice (about 2 limes)
– 1/4 cup chopped fresh cilantro
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup finely diced red onion

Instructions

1. Place 1 cup couscous in a medium heatproof bowl.
2. Pour 1 cup boiling water directly over the couscous.
3. Immediately cover the bowl tightly with plastic wrap and let steam for 10 minutes—this ensures fluffy grains.
4. While couscous steams, whisk together 2 tbsp olive oil, 3 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
5. After 10 minutes, uncover the bowl and fluff couscous thoroughly with a fork to separate grains.
6. Pour the dressing over the fluffed couscous and mix until evenly coated.
7. Fold in 1/4 cup chopped cilantro and 1/4 cup diced red onion.
8. Taste and adjust seasoning if needed—add another squeeze of lime for extra zing.

Dazzlingly fresh and fluffy, this couscous delivers bright citrus notes against herby cilantro. Serve it chilled alongside grilled chicken or stuff it into pita pockets with falafel for a quick lunch upgrade.

Couscous Stuffed Bell Peppers

Transform your basic bell peppers into a vibrant, Mediterranean-inspired meal that’s as beautiful as it is delicious. These colorful vessels get stuffed with fluffy couscous, savory herbs, and melty cheese for a dinner that’s both impressive and surprisingly simple to pull together. Trust us, your Instagram feed is about to get a major upgrade.

Ingredients

– 4 large bell peppers, any color (choose ones that stand flat)
– 1 cup couscous
– 1 ¼ cups vegetable broth
– 1 tbsp olive oil (or any neutral oil)
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced
– 1 tsp dried oregano
– ½ tsp smoked paprika
– ½ cup crumbled feta cheese
– ¼ cup chopped fresh parsley
– Salt and black pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish just large enough to hold the peppers upright.
2. Slice the tops off the bell peppers and remove all seeds and membranes from inside.
3. Place the hollowed peppers cut-side up in the prepared baking dish.
4. Heat olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
5. Add diced onion and cook until translucent and soft, 4-5 minutes, stirring occasionally.
6. Stir in minced garlic and cook until fragrant, about 30 seconds.
7. Pour in vegetable broth and bring to a rolling boil.
8. Remove the saucepan from heat and immediately stir in couscous, oregano, and smoked paprika.
9. Cover the saucepan tightly and let stand for 5 minutes until couscous absorbs all liquid.
10. Fluff the couscous mixture with a fork to separate grains.
11. Fold in crumbled feta cheese and chopped parsley until evenly distributed.
12. Season the filling generously with salt and black pepper.
13. Spoon the couscous mixture into the prepared bell peppers, packing it down lightly.
14. Bake at 375°F for 25-30 minutes until peppers are tender with slight charring at the edges.
15. Let rest for 5 minutes before serving to allow filling to set.

The tender-crisp peppers provide a satisfying crunch against the fluffy, herb-infused couscous, while the feta adds salty bursts throughout. Serve these beauties with a dollop of Greek yogurt or alongside grilled chicken for a complete meal that looks straight out of a restaurant kitchen.

Curried Couscous with Lentils and Carrots

Grab your bowls because this flavor-packed dish is about to become your new go-to. Transform simple pantry staples into a vibrant meal that’s ready in under 30 minutes. Bold spices, tender lentils, and fluffy couscous create a satisfying bowl you’ll crave all week.

Ingredients

• 1 cup dried green lentils, rinsed (don’t skip rinsing to remove debris)
• 1 cup couscous
• 2 medium carrots, diced into ¼-inch pieces (uniform size ensures even cooking)
• 1 small yellow onion, finely chopped
• 2 tablespoons olive oil (or any neutral oil)
• 2 teaspoons curry powder
• ½ teaspoon ground cumin
• ¼ teaspoon red pepper flakes (optional, for heat)
• 2 cups vegetable broth (or water with ½ teaspoon salt)
• 2 tablespoons fresh lemon juice
• ¼ cup chopped fresh parsley
• Salt to taste

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add chopped onion and diced carrots to the hot oil.
3. Sauté vegetables for 5-7 minutes until onions are translucent and carrots begin to soften.
4. Stir in curry powder, cumin, and red pepper flakes, toasting spices for 30 seconds until fragrant.
5. Add rinsed lentils and vegetable broth to the saucepan.
6. Bring mixture to a boil over high heat, then reduce to a simmer.
7. Cover and cook lentils for 15-18 minutes until tender but not mushy.
8. Remove saucepan from heat and immediately stir in couscous.
9. Cover and let stand for 5 minutes until couscous absorbs all liquid.
10. Fluff mixture with a fork to separate grains.
11. Stir in lemon juice and chopped parsley until evenly distributed.
12. Season with salt to taste, starting with ¼ teaspoon and adjusting as needed.

Buttery soft couscous contrasts with the slight bite of lentils, while warm curry spices mingle with bright lemon. Serve it warm as a main dish or chill for a fantastic lunch salad—either way, those caramelized carrot bits add sweet pops in every forkful.

Garlic and Herb Couscous with Sautéed Mushrooms

Ditch the boring sides and level up your dinner game. This garlic and herb couscous with sautéed mushrooms delivers maximum flavor with minimal effort—perfect for busy weeknights.

Ingredients

• 1 cup couscous
• 1 ¼ cups vegetable broth (or water for lighter flavor)
• 2 tbsp olive oil (or any neutral oil)
• 8 oz cremini mushrooms, sliced (white mushrooms work too)
• 3 garlic cloves, minced
• 1 tbsp fresh parsley, chopped (dried works in a pinch)
• 1 tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat for 1 minute.
2. Add minced garlic and cook for 30 seconds until fragrant—don’t let it brown.
3. Pour in vegetable broth and bring to a rolling boil.
4. Remove saucepan from heat and immediately stir in couscous, salt, and dried thyme.
5. Cover saucepan tightly and let sit for 10 minutes—this allows couscous to steam perfectly.
6. While couscous rests, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
7. Add sliced mushrooms in a single layer and cook undisturbed for 3 minutes to develop golden color.
8. Flip mushrooms and continue cooking for 4 more minutes until tender and browned.
9. Season mushrooms with black pepper and toss to combine.
10. Fluff couscous with a fork to separate grains—this prevents clumping.
11. Fold sautéed mushrooms and fresh parsley into the couscous until evenly distributed.

Ready to devour immediately. The couscous stays light and fluffy while the mushrooms add earthy depth. Try topping with crumbled feta or serving alongside grilled chicken for a complete meal.

Apricot and Almond Couscous with Mint

Scoop this vibrant couscous into your meal rotation for a flavor explosion that’s ready in minutes. Toss sweet apricots with nutty almonds and fresh mint for a dish that’s both refreshing and satisfying. Trust me, your taste buds will thank you.

Ingredients

• 1 cup couscous
• 1 ¼ cups boiling water
• ½ cup dried apricots, chopped small (or substitute with golden raisins)
• ⅓ cup sliced almonds, toasted
• 2 tablespoons extra virgin olive oil (or any neutral oil)
• 2 tablespoons fresh mint, finely chopped
• 1 tablespoon lemon juice, freshly squeezed
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Place 1 cup couscous in a medium heatproof bowl.
2. Pour 1 ¼ cups boiling water directly over the couscous.
3. Immediately cover the bowl tightly with plastic wrap and let it sit for 10 minutes—this traps steam for perfectly fluffy grains.
4. While couscous steams, toast ⅓ cup sliced almonds in a dry skillet over medium heat for 3–4 minutes, shaking the pan until golden and fragrant.
5. Remove almonds from the skillet and set aside to cool.
6. Chop ½ cup dried apricots into small, uniform pieces to distribute sweetness evenly.
7. Finely chop 2 tablespoons fresh mint leaves, avoiding the stems for the best flavor.
8. Uncover the couscous and fluff it gently with a fork to separate the grains.
9. Drizzle 2 tablespoons extra virgin olive oil over the couscous and toss to coat.
10. Add the chopped apricots, toasted almonds, and chopped mint to the bowl.
11. Squeeze 1 tablespoon fresh lemon juice directly over the mixture.
12. Sprinkle ½ teaspoon salt and ¼ teaspoon black pepper evenly.
13. Toss everything together until fully combined—taste and adjust seasoning if needed, but avoid overmixing to keep the texture light.

Creamy couscous pairs with chewy apricots and crunchy almonds for a dynamic texture in every bite. Bright mint and lemon cut through the richness, making it a standout side for grilled chicken or a hearty main with chickpeas. Serve it chilled for a picnic or warm straight from the bowl—it’s endlessly adaptable.

Couscous Tabbouleh with Fresh Parsley

Make this vibrant couscous tabbouleh your new go-to side dish. Packed with fresh parsley and zesty lemon, it’s the perfect light meal that comes together in minutes. Seriously refreshing and ridiculously easy to whip up for any occasion.

Ingredients

– 1 cup couscous
– 1 ¼ cups boiling water
– 2 cups finely chopped fresh parsley (stems removed)
– ½ cup diced cucumber (seeds removed for less moisture)
– ⅓ cup diced red onion (soak in cold water for 10 minutes to mellow sharpness)
– ¼ cup fresh lemon juice (about 2 lemons)
– 3 tablespoons extra virgin olive oil
– ½ teaspoon salt
– ¼ teaspoon black pepper

Instructions

1. Place 1 cup couscous in a large heatproof bowl.
2. Pour 1 ¼ cups boiling water directly over the couscous.
3. Immediately cover the bowl tightly with plastic wrap and let steam for 10 minutes—this ensures perfectly fluffy grains.
4. While couscous steams, finely chop 2 cups fresh parsley leaves (discard tough stems for better texture).
5. Dice ½ cup cucumber, removing seeds to prevent a watery salad.
6. Dice ⅓ cup red onion and soak in cold water for 10 minutes to reduce sharpness, then drain thoroughly.
7. After 10 minutes, uncover couscous and fluff with a fork to separate grains.
8. Add chopped parsley, diced cucumber, and drained red onion to the couscous.
9. Pour ¼ cup fresh lemon juice and 3 tablespoons extra virgin olive oil over the mixture.
10. Sprinkle ½ teaspoon salt and ¼ teaspoon black pepper evenly.
11. Toss everything together until fully combined—taste and adjust seasoning if needed.
12. Let the tabbouleh rest at room temperature for 15 minutes to allow flavors to meld.

Perfectly fluffy couscous mingles with the crisp crunch of cucumber and sharp red onion. The parsley brings a fresh, herbaceous punch that pairs beautifully with grilled chicken or stuffed into pita pockets. Serve it chilled for maximum refreshment on warm days.

Roasted Tomato and Basil Couscous

Kickstart your weeknight dinner game with this vibrant roasted tomato and basil couscous. Roast cherry tomatoes until they burst with sweet intensity, then toss with fluffy couscous and fresh basil. This 30-minute wonder transforms simple ingredients into a showstopping side or satisfying vegetarian main.

Ingredients

– 1 pint cherry tomatoes (halved if large)
– 2 tbsp olive oil (or avocado oil)
– 1 cup couscous
– 1 ¼ cups vegetable broth (or water with ½ tsp salt)
– ½ cup fresh basil leaves (torn, not chopped)
– 2 cloves garlic (minced)
– ½ tsp salt (adjust to taste)
– ¼ tsp black pepper (freshly cracked)
– 1 tbsp lemon juice (freshly squeezed)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss cherry tomatoes with 1 tablespoon olive oil, minced garlic, salt, and black pepper on a baking sheet.
3. Roast tomatoes for 20-25 minutes until skins wrinkle and juices release—they should look caramelized, not burnt.
4. While tomatoes roast, bring vegetable broth to a rolling boil in a medium saucepan.
5. Remove broth from heat and immediately stir in couscous with remaining 1 tablespoon olive oil.
6. Cover saucepan tightly and let couscous steam for 10 minutes—no peeking, or it won’t fluff properly!
7. Uncover couscous and fluff with a fork to separate grains.
8. Gently fold roasted tomatoes (with all pan juices), torn basil, and lemon juice into the couscous.
9. Let the dish rest for 2 minutes so flavors meld together beautifully.
Zesty lemon brightens the sweet roasted tomatoes, while fluffy couscous soaks up every drop of savory juice. Serve it warm alongside grilled chicken, or chill it for a spectacular next-day lunch—the basil intensifies overnight, making leftovers even better.

Couscous with Pine Nuts and Sun-Dried Tomatoes

Nailing weeknight dinners just got easier. This couscous dish delivers Mediterranean flavors in under 15 minutes—perfect for busy schedules. Bold pine nuts and tangy sun-dried tomatoes transform simple grains into something special.

Ingredients

– 1 cup couscous
– 1 ¼ cups vegetable broth (or water for lighter flavor)
– ¼ cup sun-dried tomatoes in oil, drained and chopped (reserve 1 tbsp oil)
– ¼ cup pine nuts
– 2 tbsp olive oil (or use reserved sun-dried tomato oil)
– 2 cloves garlic, minced
– ¼ cup fresh parsley, chopped (curly or flat-leaf both work)
– ½ tsp salt (adjust based on broth saltiness)
– ¼ tsp black pepper
– 1 tbsp lemon juice (fresh squeezed for brighter flavor)

Instructions

1. Heat a medium saucepan over medium heat for 1 minute until warm.
2. Add pine nuts to the dry saucepan and toast for 2-3 minutes, stirring constantly until golden brown and fragrant—watch closely as they burn easily.
3. Transfer toasted pine nuts to a small bowl immediately to prevent carryover cooking.
4. Add olive oil and reserved sun-dried tomato oil to the same saucepan over medium heat.
5. Add minced garlic and cook for 45-60 seconds until fragrant but not browned—this preserves its flavor.
6. Pour vegetable broth into the saucepan and bring to a rolling boil, which should take about 2-3 minutes.
7. Remove saucepan from heat and immediately stir in couscous, salt, and black pepper.
8. Cover saucepan tightly with a lid and let stand for 5 minutes—this allows the couscous to absorb all liquid without becoming mushy.
9. While couscous rests, chop sun-dried tomatoes into ¼-inch pieces and finely chop fresh parsley.
10. After 5 minutes, fluff couscous with a fork to separate grains and create light texture.
11. Gently fold in toasted pine nuts, chopped sun-dried tomatoes, parsley, and lemon juice until evenly distributed.

Perfect for meal prep—the flavors intensify when chilled. Serve warm as a main with grilled chicken or cold as a salad base. The fluffy couscous contrasts beautifully with chewy tomatoes and crunchy nuts.

Couscous and Quinoa Pilaf with Dried Cranberries

Satisfy your grain game with this vibrant pilaf that transforms basic pantry staples into a showstopper. Toasting the couscous and quinoa unlocks nutty depth, while dried cranberries bring sweet-tart pops in every forkful. This versatile side pairs perfectly with roasted chicken or stands strong as a vegetarian main.

Ingredients

• 1 cup pearl couscous
• 1/2 cup quinoa, rinsed thoroughly
• 2 tbsp olive oil (or any neutral oil)
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 2 1/4 cups vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup sliced almonds
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and cook for 4-5 minutes until translucent and slightly golden at the edges.
3. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
4. Add rinsed quinoa and pearl couscous to the skillet, toasting for 2-3 minutes while stirring constantly until grains smell nutty and turn light golden.
5. Pour in vegetable broth, scraping any browned bits from the bottom of the skillet.
6. Bring mixture to a boil, then immediately reduce heat to low and cover with a tight-fitting lid.
7. Simmer for 12 minutes without lifting the lid to ensure even cooking.
8. Remove skillet from heat and let stand covered for 5 minutes to allow grains to fully absorb liquid.
9. Fluff the pilaf with a fork, separating any clumps gently.
10. Stir in dried cranberries, sliced almonds, chopped parsley, salt, and pepper until evenly distributed.
11. Toast sliced almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, then fold into the pilaf.

Make this pilaf your weeknight hero with its satisfying chew from couscous and delicate crunch from quinoa. The sweet-tart cranberries cut through the savory base beautifully, while toasted almonds add welcome texture. Serve it warm alongside grilled fish or chill it for a stellar next-day lunch salad that actually improves overnight.

Pumpkin Couscous with Sage and Thyme

Savor autumn in a bowl with this vibrant pumpkin couscous. Sauté fresh sage until crispy, then toss with pearl couscous and roasted pumpkin. Transform basic ingredients into a cozy masterpiece that’ll dominate your fall table.

Ingredients

– 1 small sugar pumpkin (about 2 lbs), peeled and cubed
– 2 tbsp olive oil (or avocado oil)
– 1 cup pearl couscous
– 1 ¾ cups vegetable broth
– 3 tbsp fresh sage leaves, chopped
– 1 tsp fresh thyme leaves
– ½ tsp garlic powder
– ¼ tsp black pepper
– ¼ cup toasted pine nuts
– 2 tbsp grated Parmesan cheese (optional for serving)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss cubed pumpkin with 1 tablespoon olive oil, spreading in a single layer on the baking sheet.
3. Roast pumpkin for 25-30 minutes until edges are caramelized and tender when pierced with a fork.
4. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
5. Add sage leaves and cook for 1-2 minutes until fragrant and slightly crispy.
6. Pour pearl couscous into the skillet and toast for 2 minutes, stirring constantly until lightly golden.
7. Add vegetable broth, thyme, garlic powder, and black pepper to the skillet.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
9. Remove skillet from heat and let stand covered for 5 minutes to absorb remaining liquid.
10. Fluff couscous with a fork, then gently fold in roasted pumpkin cubes.
11. Stir in toasted pine nuts until evenly distributed.

This dish delivers satisfying texture contrasts—chewy couscous, tender pumpkin, and crunchy nuts. The earthy sage and thyme perfectly complement the sweet roasted pumpkin. Serve warm as a main or alongside roasted chicken for a complete autumn meal.

Couscous with Asparagus and Lemon Zest

Brace yourself for the easiest flavor bomb that’ll become your new weeknight hero. This couscous comes together in minutes but tastes like you spent hours—fresh, bright, and ridiculously satisfying.

Ingredients

• 1 cup pearl couscous (also called Israeli couscous)
• 1 ¼ cups vegetable broth (or water for a lighter flavor)
• 1 bunch asparagus, about 1 lb (trim tough ends)
• 2 tbsp olive oil (or any neutral oil)
• 1 lemon (for 2 tsp zest and 1 tbsp juice)
• 2 cloves garlic, minced
• ¼ tsp black pepper
• ¼ cup chopped fresh parsley (optional for garnish)

Instructions

1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat.
2. Add pearl couscous and toast for 3-4 minutes, stirring constantly, until golden and fragrant.
3. Pour in vegetable broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 8-10 minutes until couscous is tender and liquid is absorbed.
5. While couscous cooks, trim asparagus and cut into 1-inch pieces.
6. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
7. Add asparagus pieces and cook for 4-5 minutes, stirring occasionally, until bright green and crisp-tender.
8. Add minced garlic and cook for 1 minute more until fragrant.
9. Remove skillet from heat and stir in lemon zest, lemon juice, and black pepper.
10. Fluff cooked couscous with a fork and combine with asparagus mixture.
11. Garnish with fresh parsley if using.

Want to elevate this dish even further? The pearl couscous provides delightful chewiness against the crisp-tender asparagus, while the lemon zest brightens every bite. Try serving it chilled as a sophisticated picnic salad or top with grilled shrimp for a complete meal that impresses without the stress.

Warm Couscous Salad with Arugula and Cherries

Vividly transform your lunch game with this warm couscous salad that balances peppery greens and sweet cherries. Toss everything together while the grains are hot for maximum flavor absorption. This dish comes together in under 20 minutes for a satisfying meal that feels both fresh and comforting.

Ingredients

• 1 cup pearl couscous
• 1 ¼ cups water
• 2 cups fresh arugula
• 1 cup fresh cherries, pitted and halved
• ¼ cup sliced almonds
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice, freshly squeezed
• ½ tsp salt
• ¼ tsp black pepper, freshly ground
• 2 oz feta cheese, crumbled

Instructions

1. Toast pearl couscous in a dry saucepan over medium heat for 3 minutes until fragrant and lightly golden.
2. Add 1 ¼ cups water and ½ teaspoon salt to the toasted couscous, then bring to a boil.
3. Reduce heat to low, cover saucepan, and simmer couscous for 10 minutes until all liquid is absorbed.
4. While couscous cooks, pit and halve 1 cup fresh cherries using a cherry pitter or knife tip.
5. Toast ¼ cup sliced almonds in a separate dry skillet over medium heat for 4 minutes, shaking frequently until golden.
6. Transfer cooked couscous to a large mixing bowl while still hot.
7. Whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, and ¼ teaspoon black pepper in a small bowl.
8. Pour dressing over hot couscous and toss thoroughly to coat every grain.
9. Add 2 cups fresh arugula to the dressed couscous and gently fold until greens begin to wilt slightly.
10. Fold in cherries, toasted almonds, and 2 ounces crumbled feta cheese until evenly distributed.
11. Serve immediately while warm or let rest 5 minutes for flavors to meld.

Fluffy couscous creates the perfect base that soaks up the bright lemon dressing while maintaining a satisfying chew. The peppery arugula softens just enough against the warm grains, creating textural contrast with the juicy cherries and crunchy almonds. For a stunning presentation, serve in shallow bowls topped with extra feta crumbles and a drizzle of olive oil.

Conclusion

Perfect for busy weeknights or special occasions, these 18 healthy couscous recipes offer endless inspiration for nutritious meals. We hope you discover new favorites among these delicious options! Try one out, then share which recipe you loved most in the comments below. Don’t forget to pin this article to your Pinterest boards so you can easily return to these tasty ideas. Happy cooking!