Spontaneous Couscous

"Very quick and very easy to prepare. Originally from the Student's Vegetarian Cookbook. Can be eaten warm, or as a cold salad."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by I'mPat photo by I'mPat
photo by Ms B. photo by Ms B.
Ready In:
24mins
Ingredients:
10
Serves:
1
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ingredients

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directions

  • Saute the garlic and onions in oil on medium low heat for 10 minutes, or until onions are slightly browned, stirring occasionally.
  • Add corn, tomatoes, couscous and water.
  • Cover and cook on low heat for 5 to 8 minutes, or until all the water is absorbed and the couscous is soft.
  • Add parsley, Tabasco and cayenne.
  • Salt and pepper to taste, if desired.

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Reviews

  1. Easy and yummy! 1 serving recipes are perfect for me, since not everyone at home is as adventurous in trying out different kinds of food. I used only 1/2 cup of onions since 1 cup seemed a tad much for 1 person! I also substituted Tabasco with a green chili sauce that I had, and added 1/4 tsp of salt. This dish will be a regular with me from now on. Thanks!
     
  2. Very easy and healthy to make. I doubled the recipe and it's just the right amount for 2 servings as a main dish. I think I overdid the Tabasco ;) - make sure to add some to taste, as the cayenne already gives it a kick. I also added salt and pepper, and was able to use a whole can of corn since I doubled the recipe. I will be making this again
     
  3. When you want quick and easy, turn to couscous .... and versatile too! and healthy! Lovely recipe, thanks for sharing, made for I Recommend tag game
     
  4. Like all couscous recipes easy peasy and liked the vegies that were added, the only change I would make is in step 3 to take it off the heat and let the couscous absorb the heat and I think you would get a better result. Thank you Moody, made for Name that Ingredient tag game.
     
  5. I doubled, used one can corn, 1/2 can diced tomatoes, Tony Chachere's More Spice for heat, and the wrong kind of couscous that you have to cook longer. It ended up tasty but kind of mushy. Probably should have cooked the couscous and then added the corn and tomatoes at the end.
     
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Tweaks

  1. This was a really nice, light, healthy side dish to our chicken tonight.I doubled the recipe and added a diced zucchini, a little salt, and used cilantro instead of parsley. Nice and fresh tasting. I'll be making this again. Thanks for posting.
     
  2. This is just a perfect recipe for those days you're feeling lazy to cook....both DH n I are not big fans of couscous so I made a few alterations-I added 2 cloves of garlic,substituted parsley with fresh mint leaves and chopped up a beef frank for a non-veggie twist.I used Near East Toasted Pinenut Couscous so omitted the tabasco sauce,salt n pepper.Thnx for sharing!!!
     

RECIPE SUBMITTED BY

I live in Canada, and I work in the restaurant industry (not a chef!). Don't have a favorite cookbook, but I love these internet sites, (especially this one, where you can get the dietary info - that's cool). I'm pretty passionate about animals, and about my health, (regardless of what my beer and cigarette habit might say about me!). The majority of food I like to eat is vegetarian, if not, vegan. I am able to enjoy a good steak every now and again, however. As long as I don't have to cook it. (I hate cooking meat - makes such a mess...) I have recently had a month off - I took the time to backpack around Mexico by myself. Crazy? Nah. Well, maybe...
 
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