Jeweled Couscous

From Deborah Palmer of A Movable Feast


  • 2 cups quick cooking couscous
  • 3 Tbsp butter or olive oil
  • 2 or 3 steamed or sautéed zucchini squash (or another favourite like butternut)
  • Chopped herbs such as chives, parsley, cilantro, etc.
  • Salt to taste
  • Dried fruits such as cranberries, apricots, currants, golden raisins, etc.
  • Nuts such as walnuts, pumpkin seeds, almonds, cashews, etc. (you may choose to leave out all nuts according to dietary restrictions)
  • ¼ tsp cinnamon and or ground coriander if desired
  • 2 ½ to 3 cups of water or vegetable broth, brought to a boil


  1. In a medium skillet, sauté the squash just until tender.
  2. Combine all ingredients except squash in a large microwave-proof bowl.
  3. Cover the top of the bowl partially and heat on high for 3 minutes, checking after 3 minutes to stir and break up any clumps. Add more liquid if needed.
  4. Microwave for 3 minutes more, then fluff up the grains. Gently stir in the squash.
  5. Cover lightly after cooking.
Posted on September 9, 2015 and filed under rice & grain.