Quick and Easy Herbed Couscous

Herbed CousCous in white serving dish

This aromatic Herbed Couscous recipe comes together quickly, making it the perfect addition to curries, protein bowls and warm grain salads. What is couscous? It’s a small form of pasta made from durum wheat semolina flour. Couscous originated in Northwest Africa and today is used in cuisines from Moroccan to Mediterranean. The Washington Post’s Guide to Couscous covers its history and variations as well as how to cook with couscous.

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Quick and Easy Herbed Couscous

Light, fluffy and flavorful, this Quick and Easy Herbed Couscous comes together in a snap. Pair it with Butternut Squash Curry with Chickpeas, squeeze fresh lemon juice over the top and enjoy!

  • Total Time: 20 mins
  • Yield: 6 1x


Units Scale
  • 3 cups low-sodium vegetable broth
  • 1 teaspoon extra virgin olive oil
  • 1 garlic clove, minced
  • 2 cups whole wheat couscous, uncooked
  • 1 tablespoons cilantro, chopped
  • 2 tablespoons chives, chopped
  • Salt and fresh cracked black pepper, to taste



  • Sprinkle this Herbed Couscous with feta cheese when serving with Greek or Mediterranean-inspired dishes.
  • Author: Cortney Sparkman
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Sides
  • Method: Stovetop
  • Cuisine: American

Keywords: couscous, whole wheat couscous, couscous recipe

PS Y'all

If you’re new to couscous, check out this wonderful post on how to cook couscous from Jeanine and Jack of Love & Lemons. They’re total pros and will have you confidently cooking couscous in your own kitchen in no time.

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