Organic Whole Wheat Couscous Recipes

 

Lunch
Couscous with Apricot Vinaigrette

Couscous with Apricot Vinaigrette

Ingredients:
1 ½ cups Nature's Earthly Choice Couscous
¼ cup apricot preserves
3 tbsp olive oil
2 tbsp white wine vinegar
Kosher salt and black pepper
2 scallions, chopped
¼ cup roasted almonds, chopped

Directions:

  • Cook the Couscous according to the package instructions.
  • Meanwhile, warm the preserves in a small saucepan over medium heat. Remove from heat and whisk in the oil, vinegar,
    1 teaspoon salt, and ¼ teaspoon pepper.
  • Fluff the Couscous with a fork and toss with the scallions, almonds and vinaigrette dressing

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Minty Chickpea Salad with Couscous

Minty Chickpea Salad with Couscous

Ingredients:
1 package Nature's Earthly Choice Couscous
1 can chickpeas, drained and rinsed
2 teaspoons grated orange zest
2 tbsp extra-virgin olive oil
Kosher salt and pepper
2 pounds beefsteak tomatoes, cut into wedges
½ small sweet onion, thinly sliced
¼ cup fresh mint, torn
¼ cup roasted almonds, roughly chopped

Directions:

  • Cook the Couscous according to the package instructions.
  • Stir in the chickpeas, orange zest, 1 tbsp oil, and ¼ teaspoon each salt and pepper.
  • In a separate bowl, combine the tomatoes, onion, mint, ½ teaspoon salt, ¼ teaspoon pepper, and 1 tbsp oil.
  • Spoon the Couscous and tomato mixture onto a platter and sprinkle with almonds.

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Herby Couscous with Citrus & Pomegranate Dressing

Herby Couscous with Citrus & Pomegranate Dressing

Ingredients:
1 package Nature's Earthly Choice Couscous
5oz. pack pomegranates seeds
Handful of chopped herbs (such as mint and coriander)
Juice 1 orange
2 tbsp each white wine vinegar and olive oil

Directions:

  • Cook the Couscous according to the package instructions. Then, stir through with pomegranate seeds and herbs.
  • Make a dressing by mixing together the orange juice, white wine vinegar and olive oil. Stir into the Couscous, season with salt and serve.

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Dinner
Spiced Mini Burgers with Couscous Salad

Spiced Mini Burgers with Couscous Salad

Ingredients:
1 ½ cups Nature's Earthly Choice Couscous
1 pound ground beef
1 ½ teaspoons ground cumin
1 ½ tbsp dried oregano
Kosher salt and black pepper
4 tbsp extra-virgin olive oil
6 scallions, sliced
4 plum tomatoes, quartered
1 seedless cucumber, cut into half-moons
3 tbsp fresh lemon juice
1 8-ounce container hummus (optional)

Directions:

  • Cook the Couscous according to the package instructions.
  • Form the beef into 12 small ½-inch-thick patties. Sprinkle with the cumin, oregano, 1 teaspoon salt, and ¼ teaspoon pepper.
  • Heat 1 tbsp oil in a large skillet over medium heat. Add the patties and cook to the desired doneness, 4 minutes per side for medium.
  • Toss the Couscous with the scallions, tomatoes, cucumber, lemon juice, 3 tbsp oil, 1 ¼ teaspoons salt, and ¼ teaspoon pepper.
  • Serve with the burgers and hummus (optional)

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Pork Kebabs with Grilled Plums and Couscous

Pork Kebabs with Grilled Plums and Couscous

Ingredients:
1 ½ cups Nature's Earthly Choice Couscous
4 scallions, thinly sliced
¼ cup apricot preserves
1 tbsp white wine vinegar
1 ¼ pounds boneless pork loin, cut into 1 ½-inch pieces
1 tbsp plus 1 teaspoon olive oil
Kosher salt and black pepper
4 plums, quartered

Directions:

  • Heat grill to medium-high. Cook the Couscous according to the package instructions, then fold in the scallions.
  • In a small bowl, combine the preserves and vinegar. Set aside.
  • Thread the pork into eight 6-inch skewers. Rub with 1 teaspoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
  • Grill the kebabs, turning often, until cooked through, 10 to 12 minutes. Base with the apricot glaze during the last 2 minutes of cooking.
  • In a bowl, toss the plums, the remaining tbsp of oil, and ¼ teaspoon each salt and pepper. Grill until charred, about 2 minutes per side.
  • Serve the plums with the kebabs and Couscous.

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Gingery Shrimp and Couscous

Gingery Shrimp and Couscous

Ingredients:
1 ½ cups Nature's Earthly Choice Couscous
1 tbsp olive oil
1 large yellow onion, finely chopped
3 cloves garlic, finely chopped
3 tbsp finely chopped ginger
1 cup white wine
1 pound shrimp, peeled and deveined
8 oz. snow peas, cut in half on the diagonal
1/3 cup fresh cilantro, roughly chopped
½ teaspoon kosher salt
¼ teaspoon black pepper

Directions:

  • Cook the Couscous according to the package directions.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes.
  • Stir in the garlic and ginger and cook 2 minutes. Add the wine and bring to a boil.
  • Nestle the shrimp in the onion mixture and simmer for 2 minutes.
  • Add the snow peas and stir. Continue cooking until the shrimp are bright pink and colored through, about 2 minutes. Stir in the cilantro, salt, and pepper.
  • Serve the Couscous topped with shrimp and snow peas on top.

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Swiss Chard with Chickpeas and Couscous

Swiss Chard with Chickpeas and Couscous

Ingredients:
1 package Nature's Earthly Choice Couscous
½ cup pine nuts
3 tbsp olive oil
2 cloves garlic, thinly sliced
1 can chickpeas, rinsed
½ cup raisins (dark or golden)
2 bunches Swiss chard, stems trimmed
¾ teaspoon kosher salt
½ teaspoon black pepper

Directions:

  • Cook the Couscous according to package instructions.
  • Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate.
  • Return the skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute.
  • Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat.
  • Fluff the Couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts.

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