20 Ways to Make Couscous

Mix browned butter into couscous to add flavor to this simple side dish.

Mix cucumber, tomato, and oregano into couscous and sprinkle with feta to make this Greek-Style Couscous.

We love the savory ingredients in Pecorino and Parsley Couscous. Grated lemon rind adds a bit of brightness to the flavor in this quick side.

Mix chickpeas, fennel, orange sections, and parsley into couscous to make this side dish.

Whole wheat couscous is dressed up with herbaceous cilantro and fiery red chiles. 

Couscous is a quick alternative to rice, and this recipe couldn't be easier. Parmesan cheese and lemon juice add just the right flavor to this versatile side dish.

Quick-cooking couscous is now even better since it's available in a whole wheat version. Fresh sage gives this side dish an earthy taste and aroma. You can use other fresh herbs such as basil, cilantro, or mint instead. To make this an entrée, add a little feta cheese, water-packed tuna, or shredded cooked chicken.

This versatile side dish pairs well with most any entrée.

Use your favorite fresh herbs.

Saffron and caramelized carrot wisps give this couscous vibrant aroma and flavor.

Flat-leafed parsley, garlic, and lemon juice come together with quick-cooking Herbed Couscous for a versatile, no-fuss side dish.

This side dish--good for a summer brunch or buffet--highlights the squash and kitchen herbs grown at Monticello.

One person can tackle this recipe, which requires just a saucepan, a cutting board, and a knife. Israeli couscous has bead-sized grains that are much larger than those of regular couscous, and it takes just 15 minutes to cook.

Using bagged broccoli florets and preshredded carrots all but eliminates the prep with this vegetarian entrée. If you want to add meat to the couscous, use chopped chicken or thin strips of flank steak.

Orange couscous salad is such a fresh dish with so many bright and bold flavors like mint, red onion, cucumber and orange. Serve chilled for best results.

Served over couscous, this vegetable-bean combination makes a complete one-dish meal with rich flavors of the Middle East.

What's not to love about this salad? It's sweet, savory, crunchy, and full of bright herbs and lemon juice. You can make it ahead, cover it, and leave it at room temperature up to four hours before serving. Resist the urge to refrigerate it, though–the couscous will dry out quickly. If you're looking for a gluten-free option, try quinoa.

This main-dish couscous salad is ready in 20 minutes and contains whole wheat couscous, chickpeas, tomato, and feta cheese. You can serve it immediately, or cover and chill it for a portable lunch.

Spice-rubbed turkey breast combines with a colorful pilaf-like side of couscous studded with orange-soaked cranberries.

Also known as pearl couscous, Israeli couscous has an appealing tender-chewy texture.