Company Couscous Recipe -
Company Couscous Recipe
  • READY IN 40 mins

Company Couscous

Recipe by  

"Couscous is the best! It is fast and tastes great. This recipe is savory and goes great with chicken."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    35 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir couscous into boiling water and return water to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.
  3. While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions and peppers; saute briefly. Stir in tomatoes, basil, cooked couscous, salt and pepper. Mix together and transfer to a 1 1/2 quart casserole dish. Splash some balsamic vinegar on top.
  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Sprinkle with Parmesan cheese while still warm.
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Reviews More Reviews

Most Helpful Positive Review
Mar 28, 2011

Great recipe! I made this easy on myself and just used a box of couscous and followed the directions on the back. I then tossed in the garlic, red bell pepper, green onion and cherry tomato. I cut the amount of basil in half. I added a bit more balsamic and added 2 Tbsp. of grated Parmesan right to the mixture. I baked it at 350 for 20 minutes and then topped with some shredded Parmesan cheese. Overall, very good.

Most Helpful Critical Review
Jun 20, 2007

Made this recipe as directed with the exception that I used whole wheat couscous. Mediocre at best. Family wasn't crazy for it and son and hubby didn't even finish eating their portion. I threw the rest away. I can't even think of a way to make it better - couscous just isn't something we're going to eat - it's boring and bland.

Sep 19, 2004

As others suggested, I used chicken broth instead of water. I also quatered my cherry tomatoes, and had to substitute regular onion instead of green onions, and added more parmesian cheese than called for. Overall, a great recipe, and my entire family loved it!

Jul 24, 2003

Excellent recipe! Very easy and healthy too...will make again!

Jul 18, 2010

Made this for International Day at my sons school. I never made couscous before but this was DELICIOUS! Will be making this often for our family. I think this would make a great cold salad too the next day - as if there would BE any leftovers ! LOL XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX Made this a few times now. The 2nd time I made it I cooked the veggies well enough to omit the baking stage. I dried out the dish too much and is really not necessary. Once the veggies were *ALMOST* cooked through I added the boiling water and the couscous. I used the "ready in 5 minutes" kind. I added the cheese just prior to serving. It came out moist and used less dishes! I continue to make it this way and YES, it makes a nice cold lunch "salad" the next day.

Jan 20, 2005

5 stars because it's a super side dish that is quick and easy. This was a big hit with the adults at our house. I used chicken stock instead of water, omitted the red pepper, cut back on the oil and didn't use salt or pepper and it was great. I made it up to the oven part ahead a little bit and then popped it in the oven 20 before the rest of dinner was ready. I served this with Feta-Stuffed Chicken. It was a wonderful compliment since both recipes have fresh basil. Speaking of basil, I julienned it for this recipe.

May 15, 2015

Such an easy recipe and so versatile with the addition of whatever veggie happens to be lingering in your crisper drawer begging to be used. I did replace the water with chicken broth as I do in most recipes for more flavor. Gave an extra "turn" of balsamic vinegar when adding my splash and grated fresh parmesan over the top as soon as I removed in from the oven. Delicious as an accompanying side dish! Thank you NTREMPE for the submission.

Jul 24, 2003

This tasted wonderful - I'd add extra cheese to it and increase the bell peppers - maybe even double them. Also it would be a good idea to chop the basil even though the recipe doesn't tell you to.


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  • Calories
  • 299 kcal
  • 15%
  • Carbohydrates
  • 38 g
  • 12%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 196 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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