I just made some Near East 5-minute couscous. I thought I might try to spice it up a little, so…
The last couple of bites were just plain, as that’s the way I normally eat it. There’s plenty left for more experimentation though.
You know that Near East makes a few varieties of flavored couscous too, right? I really like the parmesan.
Yes. I had the chicken.
I like to through a handful of dried cranberries and pine nuts into couscous, just awesome.
Lentil soup.
Trust me, it makes a terrific mix - a whole meal in a bowl.
Shredded cheddar and coarse ground pepper. Yum!
I use shredded carrot, shredded zucchini, minced red onion, garbanzo beans and some curry powder.
I just need to state that I no that I made a typo there. It’s been a very busy couple of weeks.
One of my favorite simple couscous meals: a package of 5-minute couscous, a torn up handful of fresh spinach, a diced Roma tomato, some shredded Parmesan cheese, a shot of lemon juice and a bit of coarse ground black pepper. Toss together, dump in a bowl, eat. If I have a little can of diced black olives, that goes in too.
I’m lazy, so all of the above is pre-prepared except the spinach and tomato. Each step takes just a few seconds.
Mix those up the way they taste best to you. I use it both as a marinade on chicken (baked or cooked in a skillet on top of the stove) and as a chilled sauce over said chicken and couscous. Great stuff, quick and healthy.
I like to combine couscous with Chicken Corn Chowder. I add a little mustard and a dash of white wine (or better yet, champagne) and use the resulting glop as a tortilla filler. Great camping meal.
Similarly, some chopped dried apricots and shelled pistachios are also awesome. Especially if you add a pinch of saffron to your cooking liquid. Mmmm.
I love to throw some diced apple and green pepper in along with a little bit of asiago. I second the suggestion of pine nuts and dried cranberries as well.
Still busy, huh? 
Found a nice recipe for couscous in one of my Moosewood cookbooks - dice up an onion, saute. Add some stock and peas, simmer for a couple of minutes to get the peas hot (fresh peas will probably go fast, frozen ones might take longer), add couscous and some thinly-sliced fresh sage. Cover and let the couscous complete.
Very yummy by itself, or as a side dish with other food. There’s a nice garlicky yogurt dip that goes well with it - crush a clove or two of garlic, squeeze a lemon in, stir in a little dill. Stir it into a 6oz container of plain non-fat greek yogurt. Put a dollop on top of the couscous, or use it as a dip with pita or naan. I serve it with a nice spicy chickpea curry.
Instead of water, use orange juice with the couscous.
Farka. so good. Sweet breakfast couscous. Don’t skip the hot milk, and use whole milk.
Heh. My ‘sweet’ breakfast is a bowl of oatmeal with one tablespoon of strawberry jam in it! I rarely have milk in the house – which inhibits my cooking somewhat.
So I was looking for condiments for the couscous; but there are lots of good suggestions to use while making it. I’ll give some at try.