What's not to love about couscous? It cooks up lightening fast, has a great nutty flavor, and packs plenty of nutritional benefits. Plus, it's super easy to make in bulk, which means cooking a large batch at the beginning of the week and turning it into weekday lunches is totally do-able.
Often mistaken for a grain, couscous is actually a small pasta often used in Mediterranean and Middle Eastern cooking, but it can be used in so many more applications. Try these out for your next week's worth of lunches.
Monday: Toss It In Salad
The classic couscous approach is in a Middle Eastern-style salad. This bright, fresh version features grilled tomatoes, lots of herbs, and Israeli couscous, a larger shaped, chewier version (but you could use the regular type of couscous if you like).
Tuesday: Mix it Up With Chickpeas
Couscous and chickpeas go hand-and-hand, and not just because they both start with "c." These Middle Eastern ingredients work great together, and by serving them in one salad, you'll be doubling the protein, making your lunch doubly filling, delicious, and nutritious.
Wednesday: Update That Chicken Salad
Instead of the classic Caesar, give your lunch routine an update with a side of couscous stirred into the chicken salad. A mix of four lettuces—Bibb, frisée, arugula, and romaine—take this one to a whole other level of texture.
Thursday: Stuff It Into Peppers
Stuffed peppers are such a perfect leftovers meal, because you can really put anything in them. Rice, beans, ground or shredded meat, lentils, cooked grains, couscous: it all works. Toss whatever you have lurking in the fridge with some of that couscous—we suggest chopped up vegetables, lots of herbs, and some cheese—fill, roast, then heat for lunch the next day.
Friday: Shape It Into Burgers
Kick off the weekend with a celebratory lunch: burgers! This recipes features kasha, but couscous works just as well. And it's a great way to use up couscous that's dried out after a few days sitting in the fridge, because the other ingredients—mushroom, red bell pepper, egg—add moisture back into the mix.
