• Bring 1 1/4 cup water to a boil
  
• Remove from heat and stir in 1 cup couscous
  
• Let sit covered for 5 minutes
  
• Fluff with a fork and serve

Variations on basic preparation

• Lime: Add 1 tablespoon lime juice and 1/2 teaspoon grated lime peel to the water when preparing the couscous.
  
• Moroccan: Add 1/4 cup golden raisins, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground turmeric and 1/4 teaspoon ground cumin to the water when preparing the couscous.
  
• Sun dried tomato and green onion: Add 1 medium size green onion, sliced, and 5 sun dried tomato halves, chopped, to the water when preparing the cousocus.

Mediterranean Couscous

Makes 6 side dish servings, 15 min. prep time, 45 min. chilling time

• 1 (10 ounce) package of plain couscous
  
• 1/2 cup bottled Italian salad dressing
  
• 1/3 cup Dijon mustard
  
• 1/2 teaspoon grated lemon peel
  
• 4 ounces feta cheese, crumbled
• 1 (7 ounce) jar roasted red bell peppers, drained and chopped
• 1/2 cup chopped pitted ripe olives

1. Prepare couscous according to package directions; cool slightly. In small bowl, whisk together Italian salad dressing, mustard and lemon peel.
   
2. In large bowl, combine feta cheese, roasted peppers and olives; stir in couscous. Pour mustard mixture over couscous mixture; toss to coat well. Cover; refrigerate for at least 45 minutes or overnight before serving. Garnish as desired.

Couscous Salad with Chicken

• 1 cup couscous
  
• 1 small red onion, chopped
  
• 1 tsp. salt
  
• 1/4 tsp. paprika
  
• 1/4 tsp. cinnamon
  
• 1/4 tsp. black pepper
  
• 1 1/2 cups boiling water
  
• 1/2 cup sour cream
  
• 1 tbs. lemon juice
  
• 1/2 tsp. paprika
  
• 1 large tomato, chopped
  
• 1 bell pepper, chopped
  
• 3/4 lb. cubed cooked chicken or 2 (5 ounce) cans

1. Combine couscous, onion, salt, 1/4 tsp. paprika, cinnamon and black pepper in a sauce pan.
   
2. Add boiling water. Cover and let stand for 5 minutes.
   
3. Combine sour cream, lemon juice, 1/2 tsp. paprika in a large bowl.
   
4. Add tomato, green pepper, chicken and couscous. Serve cold or at room temperature.

Salsa Couscous Chicken (Pillsbury Bake Off winner)

15 minute prep time, makes 4 servings

• 3 cups hot cooked couscous (cooked as directed on package)
  
• 1 tbs. olive or vegetable oil
  
• 1/4 cup coarsely chopped almonds
  
• 2 garlic cloves, minced
  
• 8 chicken thighs, skin removed
  
• 1 cup salsa
  
• 1/4 cup water
  
• 2 tbs. dried currants
  
• 1 tbs. honey
  
• 3/4 tsp. cumin
  
• 1/2 tsp. cinnamon

1. While couscous is cooking, heat oil in large skillet over medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until golden brown. Remove almonds from skillet with slotted spoon; set aside.
   
2. Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4 to 5 minutes or until browned, turning once.
   
3. In a medium bowl, combine salsa and all remaining ingredients; mix well. Add to chicken; mix well. Reduce heat to medium; cover and cook 20 minutes or until chicken is fork tender and juices run clear, stirring occasionally. Stir in almonds. Serve chicken mixture with couscous.