When it comes to jazzing up couscous, you can pretty much run wild. Almonds, pomegranate seeds, chorizo, saffron ... Check out these ten inspiring and fast recipes (all cook in under 30 minutes, and many in as little as ten) and let us know how you like to serve couscous.
Believe it or not, couscous was once the bane of my existence. During a time when my mother had an especially grueling job, her weeknight dinners so often included quick-cooking plain couscous that for years later I wouldn't touch it. It even became a family joke. Now, as an adult, I understand the appeal of this tiny, fluffy semolina pasta, which takes just minutes to prepare. Adding ingredients like nuts, herbs, or vegetables takes a little more time, but not much, and they add a lot more flavor and interest. Here are ten recipes that I would not only willingly, but eagerly, eat.
TOP ROW
• 1 Couscous with Chorizo & Chickpeas, from Good Food
• 2 Sautéed Shrimp and Tomatoes with Lemon Couscous, from The Kitchn
• 3 Curried Couscous with Broccoli and Feta, from Cooking Light
• 4 Griddled Vegetables and Feta Couscous, from Delicious
• 5 Spiced Herb & Almond Couscous, from Jane Hornby
BOTTOM ROW
• 6 Couscous Fritters with Feta, from Good Food
• 7 Herby Couscous with Citrus & Pomegranate Dressing, from Good Food
• 8 Whole-Wheat Couscous with Almonds, from Body+Soul
• 9 Saffron-Scented Couscous with Pine Nuts, from Bon Appétit
• 10 Couscous with Spiced Zucchini, from Gourmet
Related: Recipe Inspiration: Pearl (Israeli) Couscous Salads
(Images: Good Food, Faith Durand/The Kitchn, Randy Mayer/Cooking Light, Delicious, Good Food, Good Food, Good Food, Body+Soul, Lisa Hubbard/Bon Appétit, Romulo Yanes/Gourmet)
How To Cook Fluffy, Tasty Quinoa
How to Make Buckwheat Soba Noodles from Scratch
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Martha Concrete Lam...
Dirty Little Secrets of Tidy Families
Hillary & Michael's Refined Roost
anyone have a favorite recipe for Israeli couscous?
The best part about couscous in my opinion is that the whole wheat variety is almost indistinguishable from the normal kind.
I use cous cous like rice, usually served under a "kitchen sink stir fry". But when I actually plan it out, instead of winging it from whatever leftovers there are, I love adding red onion, golden raisins, and capers to cous cous. Serve with a simply prepared fish, and it's delightful.
ABreadADay.com
Trader Joe's whole wheat couscous is delicious, btw. I always put whatever I'm eating with the couscous on top of it, so I never think to add stuff to it.
I love this israeli couscous recipe on www.smittenkitchen.com
It calls for roasted tomatoes, black olives, lemon, garlic, olive oil... it's lovely.
I made it recently with asparagus and mushrooms instead of the tomatoes and black olives, and another time I added cucumbers for a change in texture in the original recipe.
It's super easy and has become a family favorite!
I just love couscous. Mmmmm. All kinds.
Emily
noobie cook question: can i substitute quinoa in these recipes? i tried it for the first time this week after the post on how to cook it, and i love it!