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Cous cous

Amatriciana-ish cous cous salad.
EASY

Amatriciana-ish cous cous salad

The beauty of this salad lies in its adaptability; add chilli and whatever deli-style goods you have lurking in your fridge.

  • 30 mins - 1 hr
  • Katrina Meynink
Serve this zaatar-crusted chicken salad with flatbreads for extra carbs.

Zaatar-crusted chicken and cous cous salad

This is the best spring salad, with enough zest and life for the hot weather to come, but with a foot still firmly in the cooler months, thanks to mounds of cous cous for fill and carbohydrate. This salad does well after sit in the fridge, too – just freshen up the leftovers with some additional lettuce leaves.

  • 30 mins - 1 hr
  • Katrina Meynink
This salad brims with the mellow fruitfulness of February.
EASY

Grilled zucchini, zaatar and pearl cous cous salad with cherry tomato confit

Chargrilled zucchini embodies the nuanced vitality of late summer vegetables, with a sweet, buttery flesh that is light yet robust. Red wine vinegar brings out the best in zucchini, adding brightness and punch to this otherwise unassuming marrow. Gently cooking the cherry tomatoes in olive oil gives you two wonderful results – the tomatoes concentrate in flavour, bursting with umami, while the olive oil becomes aromatic, the perfect finish to any dish.

  • 30 mins - 1 hr
  • Hetty McKinnon
One-tray wonder: Lamb meatballs with moghrabieh.

Middle Eastern lamb meatball and giant cous cous traybake with yoghurt, kale and beetroot

Moghrabieh is a wonderful chewy, nutty addition. The giant cous cous takes on the flavours of the dish and stands up to the longer cooking time. Add the freshness and tang of beetroot and yoghurt and this is a one-dish winner.

  • < 30 mins
  • Katrina Meynink
Peachy picnic cous cous with mint yoghurt.
EASY

Picnic cous cous with peach, tomato and cucumber yoghurt

A super-easy summer vegetable platter that's fresh and light, yet still stacked with the robust flavours you need when eating alfresco. A quick toss in the pan not only softens the vegetables but coats them in their own oily, fruity juices. Pack some fiery harissa for the hotheads, or serve alongside spicy grilled meats.

  • < 30 mins
  • Jill Dupleix
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Butternut pumpkin wedges with cous cous and parmesan crust.
EASY

Hasselback pumpkin with cous cous and parmesan crust

Give pumpkin the hasselback treatment.

  • 30 mins - 1 hr
  • Rachel Khoo
This couscous absorbs both the stock and the roasting juices from the tomato to yield a dish that's strongly savoury and slightly sweet.
EASY

Roasted cherry tomato and cashew cous cous recipe

Arguably the most popular North African ingredient to stay in some sort of vogue is cous cous.I can even remember the first time I cooked it – I was 17 years old and it was the first time I'd ever thrown a real, grown-up dinner party (it was also a double date of sorts, but the less said about that, the better). Since then it's been one of my regular warm-weather dishes. Cous cous is fantastic at absorbing flavour and doesn't feel heavy or stodgy, as other starchy foods can.

  • 30 mins - 1 hr
  • Adan Liaw and Adam Liaw
Moroccan couscous with harissa glazed eggplant.
EASY

Moroccan couscous recipe

This is a great vegetarian dish, packed full of flavour and incredibly easy to make. There is no harm in making extra couscous as it's great in school lunches or as a work snack the following day.

  • < 30 mins
  • Darren Robertson and Mark LaBrooy

Original URL: https://www.smh.com.au/goodfood/topic/cous-cous-6gj7