Recipe by bggio

This cous cous is the best side dish type of cous cous I have ever had the chance to experience. This is best with spicy lamb sausage (merguez) or grilled beef and lamb.

Top Review by Dawn399

I served this with lamb chops, a perfect companion. I had a hard time leaving it in the fridge for 2 hours, had to keep sampling. I strained mint and grapefruit mixture into couscous, but my garlic was strained out, so I added additional garlic to recipe.

Ingredients Nutrition


  1. Squeeze the juice of the grapefruit and place in large measuring cup.
  2. boil the water and add to grapefruit with mint and oil and garlic.
  3. Place cous cous in large enough wide pot with a cover.
  4. once the mint has steaped for a minute or two (remove mint and chop) place the water/grapefruit/oil/mint/garlic mixture in pot with couscous.
  5. with a fork fluff quickly mixing completely and cover for a 2 minutes and fluff again/cover 1 minute.
  6. add parsley and salt fluff and cover for 1 minute. taste to see if cous cous has softned but still firm.
  7. Chop tomato and place in mixtur and put away in fridge for 2 hours.

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