CousCous Ca Choo

Between Justin and I, we are always looking for new recipes.  Justin's dream would be to open a restaurant and take a few cooking classes.  Let me tell you, he is a great cook!  Not only are his recipes so tasty, but he also really enjoys the process.  When Justin is in the kitchen, he is calm, focused and acts like a pro.  When I cook, I feel like I am running around frantic and ingredients are flying all over the place!

One of our favorite recipes was shared a couple years ago from a great friend, Abbey, and is a mexican style couscous.  It is one of our favorites!

-Couscous (pronounced "koos-koos"), a staple of North African cooking, is now widely available in packaged form in most supermarkets. Couscous is granules of semolina made from durum wheat, the ideal pasta wheat, which are precooked and then dried.

Couscous is so easy to make (bring water, couscous and olive oil to a boil, remove from heat and let sit 5 min.) and then you basically add anything you want!  You can add stew on top of the couscous, you can prepare it mediterranean style with olives, tomatoes and feta cheese, or you can make it mexican style!  Check out the recipe below!  I would love to hear how your couscous turns out or your favorite way to eat couscous!

Mexican Style Couscous:


1 box couscous (garlic and herb is what we used to buy, but our new grocery store doesn't carry it.  Abbey uses parmesan and hers is fantastic!)
red pepper
orange pepper
red onion
corn (frozen corn is recommended)
olive oil

1.  cook couscous as directed on the box. (bring water, seasoning and olive oil to boil.  stir in couscous, cover and remove from heat.  let sit 5 minutes.)

2.  cook frozen corn as directed on bag (half bag frozen corn in pot over high heat with 1/4 cup water.  bring to boil, cover and reduce heat to medium.  cook 4-5minutes)

3.  wash and cut veggies (everything is to taste.  I usually use half of each vegetable)

4.  add all vegetables to the couscous in bowl.  

5.  add lime juice (1/2 - 1 full small lime)

6.  add salt and pepper to taste

7.  chill in fridge
enjoy :)
Wash and cut your veggies...or have your hubby do it for you ;)

Look at all the pretty colors!

I always add my corn to my couscous first.  No reason to it.  I just do.

Lovely!  A beautiful, healthy and addicting snack or side.

If you are really feeling fancy, have your husband make it look structural with blue corn chips.

What is your favorite recipe?!

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2 friendly comments:

Aubrey said...

My favorite summer recipe is very similar to this couscous recipe. I've taken it to a couple parties and people rave about it. Plus, it just gets better with time...LOVE THAT!
South Georgia Caviar

1 can whole kernel corn
1 can blackeyed peas
1 jar pimentos
1 can Black Beans
1 cup chopped red onion
1 can Rotel tomatoes
1 cup chopped red pepper
1 bottle Italian Dressing

Rinse and drain first 4 ingredients. Mix all ingredients in large bowl. Store in large glass jar. Refrigerate for at least 4-6 hours before serving.
Viola! Excellent as a cold salad or on tortilla chips :)

LittleBlueFeather said...

That sounds so southern and delicious! I think I just might have to try that sometime soon :) Thanks!