Get the latest Cous recipes from Group Recipes. http://www.grouprecipes.com/tag/cous One year we had a garden full of beautiful sweet corn. You can only eat it on the cob so often, so this was a soup I developed to use the corn up. It turned out great; I've even made it with thawed frozen corn kernals, but it's best with fresh. http://www.grouprecipes.com/107505/roasted-corn-soup.html Start dinner off with a bang! Cinnamon, Ginger, and Cayenne combine to make a lingering 'burns-so-good' feeling, that will have 'em stoking the flames with more! The shrimp is drizzled with a cinnamon and ginger infused mirin (sweetened sake). I serve it with a minty couscous to help cut the heat. http://www.grouprecipes.com/107226/fiery-moroccan-shrimp.html Jewish online recipe: seemed really delcious: Couscous prepared with sugar, cinnamon dried fruits and almonds for a sweet dessert or side If you don’t have a couscoussier, use a double boiler http://www.grouprecipes.com/106722/sweet-couscous-with-dates-raisins-and-almonds.html It is different than your normal goulash , My family absolutely loves it , it is their favorite meal that I cook http://www.grouprecipes.com/105987/no-name-food-goulash-.html Nothing is easier to make than couscous (except instant oatmeal, or maybe a bowl of cereal, but those don’t really count). This is a fresh, bright and flavorful version that can be served as-is or with additional fruits and vegetables. http://www.grouprecipes.com/102800/lemon-parsley-couscous.html Pumpkin filled with couscous, fruit, wine and beef!! (Note: The pumpkin should be big enough to feed a crowd, but small enough to fit in your oven. It's a good idea to measure the space in your oven before buying your pumpkin. You may have to remove one oven shelf to make room for the pumpkin to stand up.) or use 6o to 8 squashed to fill recipe from: Shoshanna Lockshin mother Imma http://www.grouprecipes.com/102652/israeli-stuffed-pumpkin.html Tasty!!!!! http://www.grouprecipes.com/101890/peach-chicken-and-couscous.html This recipe originally came from Chef Hans Röckenwagner of Santa Monica, Marina del Rey, and points east. I've done this same dish with both a seared tuna fillet and a tilapia fillet, and it works perfectly with either one. This is a good recipe to have in reserve, since you can prepare the sauce and couscous to go with just about anything -- the tangy onion sauce and the citrusy couscous add a piquancy to any seared fish fillet. http://www.grouprecipes.com/100220/grilled-sea-bass-with-orange-and-red-onion-sauce-and-citrus-couscous.html When I visited Cananda a chef gave me this easy recipe, the kids will especially love it! http://www.grouprecipes.com/99963/american-pancakes.html Different dip http://www.grouprecipes.com/98535/crab-cheese-dip.html