confetti couscous


Couscous has always been one of my favorite go-to side dishes, and it’s especially great for those really hot days since you only heat up the stove long enough to bring the cooking liquid to a boil. Make a big batch and you’ve got leftovers for a couple of days. Better yet, make this confetti couscous and you’ve got a quick and easy side dish to go along with some grilled chicken or fish, or skip the meat and this could be a satisfying vegetarian dinner on it’s own.


Couscous is OK on it’s own, but it’s just begging to be made into something more interesting, which is where the problems start for me, thanks to the two picky men I share my home with. I love my husband and son more than anything in the world, but l have to confess that I do get tired of catering to their dislike of all things veggie, especially now that I eat a lot less pasta and potatoes and a lot more vegetables. So the other night I decided to be a terrible wife and mom and made what I wanted and told them they’d just have to pick out the stuff they didn’t like or go hungry. Guess I won’t be getting a wife or mom of the year award any time soon!


Well, if they only knew what they’re missing..this stuff is so good I think I could eat the entire recipe all by myself. I wasn’t quite as terrible to my men as I could have been, though..I made it with the tomatoes and chick peas and set some aside for the guys, then added my grilled veggies to the rest of it so the only thing they had to pick out were a few chunks of tomatoes..oh, those poor, poor mistreated men. And lucky me, because the leftovers have been great for lunch this week, and I don’t have to worry about someone beating me to them. Yes, there is a method to my kitchen madness…



confetti couscous
Prep time

Cook time

Total time


So versatile and perfect for those warm days when you don’t feel like cooking. Great as a side dish or as a vegetarian main dish. Use quinoa in place of the couscous to amp up the protein!
Serves: 4-8

  • 1 14.5-ounce can diced tomatoes and their juice
  • ½ cup water
  • 2 garlic cloves, grated or finely minced
  • ½ teaspoon salt
  • 1 cup uncooked whole-wheat couscous
  • 2 tablespoons capers, drained
  • zest and juice of 2 lemons
  • 1 15.5 ounce can garbanzo beans, drained and rinsed
  • 1 medium zucchini, grilled or steamed
  • 1 medium onion, grilled or steamed

  1. In a large sauce pan, bring the tomatoes and water to a boil. Stir in the garlic, salt, couscous, capers, lemon zest and juice. Cover, remove from heat, and allow to sit, covered, for 5 minutes.
  2. Stir in the garbanzo beans, zucchini, and onions. Taste for seasoning and add salt, pepper, or additional lemon juice to taste.
  3. Serve warm, at room temperature, or chilled.
  4. Serves 8 as a side dish or 4 as a main dish.


Comments: 2

  1. Jessica July 19, 2013 at 10:06 pm Reply

    This looks absolutely delicious! I’ve been looking for a ‘jazzed-up’ couscous recipe for ages, and I’ve been on such a zucchini kick recently that this looks fantastic. I think I’ll be making it for dinner tonight! =]

    • Lisa July 24, 2013 at 11:16 pm Reply

      Hope you had a chance to make this and enjoyed it!

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