I just made the most delicious Couscous Salad tonight, with a Mexican twist.
Cooked whole-wheat couscous with a teaspoon of cumin and salt. When it was ready, tossed it with drained black beans, corn, diced red pepper, jalapeno, red onion, and cilantro and added the juice of 2 limes, garlic oil, and some pepper and served it over a bed of salad greens.
I make two types of chickpea dishes that go with couscous--a sweet potato/tomato/chickpea stew and a curried chickpea stew. Both are pretty much the same except for the seasoning. I saute a medium sized onion. For dish one, I add cumin and chili powder. For dish two, a good curry powder. I add peas, corn and sweet potato (cubed small) to dish one with enough water to make the sweet potato soft. I add peas and red peppers to dish two and saute. Then I add cooked chickpeas to both and let the flavors marinate over low heat. Add salt and cayenne pepper.
Stay-at-home mom to 2 beautiful.busy.boisterous boys b. 08.17.05 & 12.29.08 Nirvana is . . . the living happiness of a soul which is conscious of itself and conscious of having found its own abode in the heart of the Eternal. --Gandhi
I just make a "couscous soup": Throw whatever veggies I have lying around the house (the best are onion, carrots, sweet potatoes, squash, zuchinni, and celery) into a pot, cover with water and boil for 20 mins, then simmer for about 1 hr (when veggies are soft). You can also put some chickpeas in, closer to the end, as well as some salt, pepper, and perhaps dill.
Then pour it over the cooked couscous and serve! It's a staple around here