Recipes for Couscous Mix

Ingredients

• 1 cup expired couscous mix
• 1 ½ cups boiling water
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 tomato, diced
• ¼ cup red onion, finely chopped
• ¼ cup fresh parsley, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper, to taste

Instructions

1. In a large bowl, pour the boiling water over the expired couscous mix. Cover the bowl with a lid or plastic wrap and let it sit for 10 minutes.
2. Fluff the couscous with a fork and let it cool to room temperature.
3. Once cooled, add the diced cucumber, bell pepper, tomato, red onion, and fresh parsley to the couscous.
4. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
5. Pour the dressing over the couscous mixture and toss until well combined.
6. Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
7. Serve chilled and enjoy!

Ingredients

• 4 bell peppers (any color)
• 1 cup expired couscous mix
• 1 ¼ cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 carrot, grated
• 1 can (14 oz) diced tomatoes, drained
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse the peppers.
3. In a saucepan, bring the vegetable broth to a boil. Stir in the expired couscous mix, cover, and remove from heat. Let it sit for 5 minutes.
4. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent.
5. Add the diced zucchini, grated carrot, diced tomatoes, dried basil, dried oregano, salt, and pepper to the skillet. Cook for about 5 minutes, or until the vegetables are tender.
6. Fluff the couscous with a fork and add it to the skillet. Mix well until all ingredients are combined.
7. Stuff the bell peppers with the couscous and vegetable mixture. Place them upright in a baking dish.
8. If desired, sprinkle grated Parmesan cheese on top of each stuffed pepper.
9. Cover the baking dish with foil and bake for 25-30 minutes, or until the bell peppers are tender.
10. Remove from the oven and let them cool for a few minutes before serving.
11. Enjoy the delicious stuffed bell peppers!

Ingredients

• 1 cup couscous mix
• 1 1/2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 cup raisins
• 1/4 cup chopped almonds
• Salt and pepper to taste

Instructions

1. In a medium saucepan, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic, and sauté until they become translucent.
3. Add the ground cumin, ground coriander, turmeric, and cinnamon to the pan. Stir well to coat the onions and garlic with the spices.
4. Add the couscous mix to the pan and stir to combine with the spices and vegetables.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat to low, cover the pan, and simmer for 10-12 minutes, or until the couscous is tender and has absorbed all the liquid.
7. Remove the pan from the heat and let it sit, covered, for 5 minutes.
8. Fluff the couscous with a fork, then stir in the raisins and chopped almonds.
9. Season with salt and pepper to taste.
10. Serve the spiced couscous pilaf as a side dish or as a main dish with grilled vegetables or roasted chicken.