Sarra Ina Garten couscous recipes are some of the fastest side dishes in her entire collection, with most ready in under 30 minutes. You’ll find everything here from her classic pine nut and herb versions to a curried couscous with golden raisins and a hearty Israeli couscous tuna salad.
1. Couscous With Toasted Pine Nuts
Toasted pine nuts give this simple side a rich, nutty crunch that pairs perfectly with the fluffy couscous cooked in chicken stock with butter, chopped parsley, sliced scallions, and a bright hit of lemon zest. Ready in just 20 minutes, it’s one of the easiest dishes in Ina’s lineup. Serve it alongside roasted chicken or grilled fish for a fast weeknight dinner.
2. Curried Couscous
Warm curry powder and turmeric give this couscous a golden color and a gently spiced flavor, finished with a creamy yogurt and olive oil dressing. Diced carrots, golden raisins, sliced almonds, parsley, and red onion add sweetness, crunch, and freshness in every bite. Done in about 25 minutes, this one is excellent served at room temperature for a potluck or buffet.
3. Couscous With Pine Nuts
Buttery couscous steamed in chicken stock with olive oil, then fluffed with toasted pine nuts, sliced scallions, chopped parsley, and a squeeze of lemon juice. It comes together in just 10 minutes, making it the fastest side dish in this entire roundup. This is the version to reach for when you need something warm and savory on the table fast.
4. Couscous With Pine Nuts and Mint
Fresh mint and toasted pine nuts folded into fluffy couscous that’s been steamed with sautéed onion and chicken stock make this a bright, aromatic side dish from Ina’s Cooking for Jeffrey cookbook. The mint adds a cool, herby flavor that works especially well alongside grilled lamb or roasted vegetables. Let the couscous steam for 10 minutes covered and it comes out perfectly tender every time.
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5. Israeli Couscous and Tuna Salad
Israeli couscous has a bigger, chewier texture than regular couscous, and here it’s tossed warm with Italian tuna, capers, oil-cured black olives, roasted red peppers, garlic, and a tangy lemon vinaigrette. Scallions and fresh basil stirred in just before serving keep everything bright and fresh. This one works beautifully as a light lunch or a substantial side that can sit at room temperature.
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6. Saffron, Zucchini and Herb Couscous
Golden saffron threads steeped in warm chicken stock give this couscous its gorgeous color, while lightly browned zucchini adds a tender, savory bite. Fresh basil and parsley are tossed in at the end for a burst of herby freshness. Serve it warm or at room temperature alongside grilled meats or roasted fish.
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7. Steamed Couscous
Simple and reliable, this version starts with onions sautéed in butter until soft, then simmered in chicken stock before the couscous is stirred in and left to steam. It’s Ina’s most stripped-down couscous recipe, which makes it the perfect blank canvas for any protein or sauce you’re serving alongside it. Ready in about 20 minutes with almost no hands-on work.
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8. Moroccan Couscous
Fluffy couscous tossed with toasted pignoli nuts and currants, served alongside a rich homemade chicken broth loaded with carrots, celery, parsnips, and bundles of fresh parsley, thyme, and dill. This is a bigger, showstopper recipe built around a whole chicken stock, so it takes more time but rewards you with incredible depth of flavor. Perfect for a dinner party or a weekend cooking project.
