Cook up lamb, chicken, vegetables or chickpeas with couscous. The easy and versatile grain that everyone loves has a wide range of recipes to choose from.

    126 Recipes




    Global Cuisine

    16 reviews

    Couscous, veges, chickpeas and eggs - a meal in a soup. Add eggs according to the number of people being served.

    Recipe by: Tania Covo

    3 reviews

    Chickpeas and couscous combine to give this low-kilojoule dish a high protein score.

    Recipe by: Lynn Lewis

    32 reviews

    Fluffy couscous mixed with grilled veggies and dressed with olive oil and balsamic vinegar. A delightful vegetarian dish.

    Recipe by: 747

    4 reviews

    Perfect for a weekend meal or special occasion these lamb cutlets are seasoned with Middle Eastern spices then served on almond and apricot couscous and with mint yoghurt sauce.

    Recipe by: Ariana Klepac

    2 reviews

    Here chicken is roasted with a fig and pistachio couscous stuffing and basted with a spicy lemon marinade to keep the meat deliciously moist. A leafy salad with fresh oranges would make a great side dish.

    Recipe by: Zoƫ Harpham

    1 review

    The trick to a good couscous salad is getting the flavour into couscous. That is the focus of this recipe with only a few other ingredients like roast pumpkin.

    Recipe by: ApplePie

    2 reviews

    An exotic Moroccan couscous salad with chick peas, raisins, carrot, red capsicum, red onion and a spiced olive oil and lemon dressing with cumin, coriander and ginger.

    Recipe by: kmy

    5 reviews

    Couscous is a convenient, easy stand-by for salads with a difference. Here it is complemented by a spiced citrus vinaigrette, dried fruit and nuts. Serve as a side dish with lamb or poultry.

    Recipe by: Patsy Jamieson, Diane Temple

    65 reviews

    A lovely vegan dish or side dish with carrots, pumpkin, sweet potatoes or kumara, zucchini and chickpeas.

    Recipe by: CIGALL

    1 review

    Serve this fresh-tasting salad with parsley, spring onions, tomatoes and sausage for a light lunch. Omit the sausage for a vegetarian version.

    Recipe by: Lynn Lewis

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