Middle Eastern-Inspired Couscous

A Middle-Eastern couscous recipe brimming with wonderful Middle-Eastern spices and only takes but a few minutes to make.

As I write this post for a delicious Middle-Eastern couscous recipe, I am distracted by a beauteous scenery outside. There are patches of fluffed pillows scattered across an azzurro sky. The weather is slightly warmer; its soft voice is encouraging plants to sprout, birds to sing, and people to bask in the afternoon sun.

Mother Nature’s “perhaps hand”, as E.E. Cummings once wrote, “is arranging a window while people stare arranging and changing placing.” This time of the year reminds me of times spent walking through the farmers’ market to see what the season has to share. It reminds me of a perfect warmth found in foods we love. It, most of all, reminds me of this couscous.

This couscous packs many middle-eastern inspired flavors. It is like a pillow of cool warmth. The spices in produce a sense of warmth. The cold yogurt dressing and the cool temperature at which this couscous is served give off a sense of cool. This salad gracefully welcomes in Spring.

Middle Eastern Couscous Recipe

The flavors in this couscous salad are a riff on the flavors of Afghani brown rice, only this takes but a few minutes to throw together and is a lovely accompaniment to my lamb chops.

Couscous Recipe Ingredients

Although quite simple to put together, there are two main components of this recipe: the dressing and the mix-ins for the couscous itself. The dressing is my take on a delicious Middle-Eastern minty yogurt sauce that you’ll want to put on everything.

Dressing (Yogurt Sauce) Ingredients:

• Greek Yogurt– this has the perfect amount of tang that you want for this yogurt dressing!
• Lime Juice– for some bright zinginess and flavor.
• Milk– the smallest amount to make this into a saucy consistency. Feel free to use water instead.
• Olive Oil– Extra Virgin Olive Oil is great, but feel free to experiment with flavored olive oils too!

Couscous Ingredients

• Cooked Couscous– there is no embarrassment in using instant-cook couscous. It’s what I had on hand, and it’s so convenient!
• Fresh Mint Leaves– this adds a nice fresh flavor to the couscous that can’t be reproduced by anything else.
• Parsley Leaves– fresh parsley is so herbaceous and delicious; it’s commonly used throughout Middle Eastern cooking.
• Red Onion– if you have shallots, those would work too!
• Garlic– some folks swear a combination of garlic and onion is not necessary. I am not one of those people. Both have their place and both lend a beautiful flavor to this couscous. If you’re sensitive with garlic, leave it out. Roasted garlic would also work well here.
• Cumin, Cinnamon, Nutmeg– common spices in Middle-Eastern cuisines. This combination with everything else just works really well here in this couscous!
• Lemon Zest– this adds some fresh citrusy notes that helps brighten this couscous up.
• Salt & Pepper– no special types here–season per your taste.

How to Make Middle-Eastern Couscous

This recipe is so simple, it’s almost laughable.

1. First, you whisk all of the dressing ingredients together in a bowl. Then, set the bowl aside.
2. Next, cook the couscous. Once it’s been cooked, fork it. Mix in the mint, parsley, red onion, garlic, lemon zest, cumin seeds, ground cinnamon, nutmeg, salt, and pepper.
3. After that, simply mix the couscous and dressing together, and serve it cold.

More Delicious Recipes You’ll Enjoy

• Pistachio, Mint, & Spice Crusted Lamb Chops
• Apple Harvest Loaf Cake
• Chocolate & Strawberry Layer Cake Recipe
• The Best Cocoa Brownies
• Chocolate Brownies Recipe

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Yield: About 2 Cups Couscous

Middle-Eastern Inspired Couscous Recipe

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Although this couscous doesn’t need much time to make, it does require quite a few ingredients. The yogurt dressing adds a lot to the salad, and is just enough to tie all of the flavors together without over-powering anything.

Surely vegetable add-ins (i.e. chickpeas) would be lovely in this couscous to make it hearty and very much salad-like. If you prefer to have more yogurt dressing, simply double or triple the dressing recipe (I would leave out the olive oil if you do plan on doubling/ tripling).

Be sure to use a fork when mixing the couscous to avoid clumpy and mushy couscous.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

Dressing

• 3 tablespoons greek yogurt
• 1 tablespoon lime juice
• 1 tablespoon milk
• 1 ½ tablespoons olive oil

1 cup cooked couscous**

• ½ cup (4g / .15 oz) loosely packed mint leaves, chopped
• ½ cup (7g / .25 oz) loosely packed parsley leaves, chopped
• ¼ cup (25g / .90 oz) finely chopped red onion
• 1 clove garlic, minced
• 1 teaspoon cumin seeds
• ½ teaspoon freshly ground cinnamon
• Healthy pinch of lemon zest
• Pinch Nutmeg
• Salt & Pepper, to taste

Instructions

1. Whisk all of the dressing ingredients together in a bowl. Set aside.
2. Fork the cooked couscous. Mix in the mint, parsley, red onion, garlic, lemon zest, cumin seeds, ground cinnamon, nutmeg, salt, and pepper.
3. Mix the couscous and dressing together. Serve cold.

Notes

To cook the couscous

Follow the package directions or place ⅔ cup uncooked couscous in a bowl. Stir in 2/3 cup boiled water. Cover with plastic wrap for 5-10 minutes. Fluff with a fork.

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 49Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 65mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g