Pearled Couscous Recipes

 

Baked Parmesan Couscous Bites
Baked Parmesan Couscous Bites

Baked Parmesan Couscous Bites

Ingredients:
1 cup Nature's Earthly Choice Natural Pearled Couscous
2 cups broth or water
¾ cup grated Parmesan cheese
¾ cup seasoned breadcrumbs
2 eggs
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon ground black pepper

Directions:

  • Pre-heat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • In a small pot, bring broth or water to a boil. Add couscous and reduce the heat. Simmer for 10 to 12 minutes. Let cool.
  • Mix with Parmesan cheese, half of the breadcrumbs, eggs, and spices. Set aside the leftover breadcrumbs.
  • When the ingredients start to stick together, form into meatball-sized balls. Coat with breadcrumbs.
  • Place on the baking sheet. Bake for 30 to 35 minutes or until light golden brown. Serve with your favorite sauce.

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Baked Smoky Tofu with Couscous
Baked Smoky Tofu with Couscous

Baked Smoky Tofu with Couscous

Ingredients:
14 ounces extra firm tofu
1 tablespoon liquid smoke
1 tablespoon low-sodium soy sauce
1 tablespoon honey or maple syrup
2 teaspoons apple cider vinegar
½ teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 cup Nature's Earthly Choice Natural Pearled Couscous
2 cups broth or water

Directions:

  • Drain the tofu and wrap in a paper towel. Place a heavy pan on top and let sit for 30 minutes. Cut into bite-sized pieces.
  • In a small bowl, combine the liquid smoke, soy sauce, honey, apple cider vinegar, and spices. Dip the tofu pieces in the sauce, covering both sides. Pour the excess on top and leave to marinate for at least 30 minutes.
  • Pre-heat the oven to 350 degrees Fahrenheit. Place the tofu on a baking sheet lined with parchment paper. Bake for 30 minutes or until the edges are brown, flipping once halfway.
  • In a small pot, bring broth or water to a boil. Add couscous and reduce the heat. Simmer for 10 to 12 minutes. Serve with baked tofu.

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Beet and Walnut Couscous Salad
Beet and Walnut Couscous Salad

Beet and Walnut Couscous Salad

Ingredients:
1 cup Nature's Earthly Choice Natural Pearled Couscous
2 cups broth or water
2 medium beets
½ cup chopped walnuts
2 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon dried parsley
4 cups uncooked baby spinach

Directions:

  • Pre-heat oven to 400 degrees Fahrenheit. Wash the beets and remove the roots and tops. With a vegetable peeler, remove the skin. Cut into bite-sized pieces and toss with 1 tablespoon olive oil. Optional: Add salt and pepper, to taste.
  • Place the beets on a baking sheet. Roast for 40 to 45 minutes or until tender, turning over once halfway. Save the juices.
  • Meanwhile, in a small pot, bring broth or water to a boil. Add couscous and reduce the heat. Simmer for 10 to 12 minutes.
  • In a pan, warm 2 tablespoons olive oil and sautéspinach until wilted, about 3 to 5 minutes.
  • Combine the cooked beats, couscous, spinach, and remaining ingredients in a large bowl.

Tip: For a quicker version, use canned cooked beets instead of raw beets.

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Chickpea Couscous Stew
Chickpea Couscous Stew

Chickpea Couscous Stew

Ingredients:

Chickpea Stew
2 tablespoons olive oil
1 tablespoon minced garlic
½ small onion, diced
1 medium bell pepper, diced
15-ounce can of chickpeas
15-ounce can of diced tomatoes
1 tablespoon tomato paste
1 teaspoon sea salt
1 teaspoon ground black pepper
¼ teaspoon smoked paprika
1 teaspoon dried oregano
½ to 1 cup broth or water

Couscous
1 cup Nature's Earthly Choice Natural Pearled Couscous
2 cups broth or water

Directions:

  • In a pot, warm the olive oil over low-medium heat. Cook garlic until fragrant, about 3 minutes. Add the diced onion and bell pepper and cook for another 5 to 7 minutes.
  • Add chickpeas, diced tomatoes, tomato paste, and spices. Add ½ to 1 cup broth or water, depending on your preferred consistency. Mix well. Simmer for 30 to 35 minutes.
  • In a separate pot, bring broth or water to a boil. Add couscous and reduce the heat. Simmer for 10 to 12 minutes.
  • Serve the stew on top of the couscous or mix together.

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Lemon and Cucumber Couscous
Lemon and Cucumber Couscous

Lemon and Cucumber Couscous

Ingredients:
1 cup Nature's Earthly Choice Natural Pearled Couscous
2 cups broth or water
⅓ cup lemon juice
½ large cucumber, diced
⅔ cup peas
⅔ cup feta cheese
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon parsley
½ teaspoon garlic powder
Lemon wedges

Directions:

  • In a small pot, bring broth or water to a boil. Add couscous and reduce the heat. Simmer for 10 to 12 minutes.
  • Toss with lemon juice, cucumber, peas, feta cheese, and spices. Garnish with lemon wedges.Feel free to adjust these ingredients according to your preference.

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Mediterranean Couscous Stuffed Peppers
Mediterranean Couscous Stuffed Peppers

Mediterranean Couscous Stuffed Peppers

Ingredients:

Bell Peppers
3 medium bell peppers
2 tablespoons olive oil

Couscous Stuffing
½ cup Nature's Earthly Choice Natural Pearled Couscous
1 cup broth or water
⅓ cup olives, sliced
⅓ cup crumbled feta cheese
1 teaspoon dried parsley
½ teaspoon ground black pepper
1 teaspoon garlic powder
4 tablespoons olive oil
1 tablespoon minced garlic
2 cups baby spinach

Directions:

  • Pre-heat oven to 350 degrees Fahrenheit. Cut the bell peppers lengthwise. Use a spoon to scoop out the flesh and seeds.
  • Place the cut bell peppers on a baking sheet. Drizzle 2 tablespoons of olive oil on top. Bake for 20 to 30 minutes or until soft.
  • In a small pot, bring broth or water to a boil. Add couscous and reduce the heat. Simmer for 10 to 12 minutes. Meanwhile, sauté the spinach with 1 tablespoon olive oil and minced garlic. Cook until wilted, about 3 to 5 minutes.
  • In a large bowl, combine the cooked couscous, sautéed spinach, olives, feta cheese, spices, and remaining 3 tablespoons olive oil. Fill the bell peppers with the couscous mixture, pressing down to pack it in. Bake for another 5 to 10 minutes.

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