Couscous is a traditional North African dish. It is often served as a side like rice would be. This is my original recipe that I love as a quick, weekday side dish to my roasted veggies. Sometimes I add a cup of chick peas and a cup of fresh baby spinach to make it a hearty and nutritious one-pot meal. Couscous is very affordable and versatile so you can add your own favorite veggies or beans to it.


Print Recipe


  • 1 cup plain couscous
  • 2 cups water or vegetable broth
  • 1 tbs sunflower oil
  • 1 cup onion, chopped
  • 1 tsp garlic, chopped
  • 1 tea spoon cumin powder
  • 1/2 cup parsley, chopped
  • 1 tbs lemon juice
  • Salt and fresh black pepper to taste



In a medium pan, heat oil on medium heat, add onions, garlic and couscous.


Cook the mixture for about 3 minutes, stirring frequently.


Add water or broth and cumin powder, stir to incorporate well.


Bring the mixture to a boil, turn the heat to low and cover.


Simmer for 2 minutes, turn off heat.


Leave the pan covered for 5 minutes. When the couscous has absorbed all the liquid, add parsley, lemon juice, salt and pepper.


Mix and fluff with a fork. Serve warm.

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