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'Grill Sergeant' Recipe: Indian Couscous

This recipe has not been tested by NPR.

Prep Time: 20 min

Cook Time: 10 min


  • 1 (10 ounce) box couscous
  • 1 1/2 cups boiling chicken stock
  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 3 Roma (plum) tomatoes, diced
  • 12 Kalamata olives
  • 1/2 cup quartered button mushrooms

1. Stir together couscous and boiling water in a large, heatproof bowl. Cover with plastic wrap, and set aside for 10 minutes.

2. Meanwhile, heat olive oil in a skillet over medium heat. Stir in onions and garlic, and cook until the onion has softened and turned translucent, about 5 minutes. Add the diced Roma tomatoes, and cook until the tomatoes release their juice and the mixture begins to thicken.

3. Fluff the couscous with a fork, then fold in the tomato mixture and cheese. Serve immediately as the cheese is melting.

4. Grill on a charcoal grill until done, approximately 20 minutes. Check after 15 minutes.

Base recipe found on ALLRECIPES.COM

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