If you're tired of serving mashed potatoes, rice or noodles with a dinner entree, switch things up and mound some couscous on your plate. It's easy to cook, is widely available and can make any dinner seem a little more exotic. Couscous is a staple of North African cuisine, made by turning grain into tiny balls of dough and steaming them. It has been served for millennia in countries such as Algeria, Morocco and Tunisia and often accompanied with vegetables, fish or meat. Couscous comes in a few forms, but what you most often see for sale in Canada is what is sometimes referred to as "instant" couscous, although that won't be noted on the box or bulk food bin. It is a quick-cooking grain product made by moistening and forming semolina into fine granules, steaming them and then drying them.

To cook this type of couscous, available in regular, whole-wheat and flavoured, you most often simply stir it into boiling water, stock or other liquid, cover tightly, remove from the heat and allowed the couscous to plump up five minutes, before fluffing with a fork to separate the grains. This type of couscous is a versatile ingredient. For example, you can cook it plainly and use it as a base to spoon something saucy over, such as a stew or braised dish. You can also add ingredients to the couscous as it cooks and create a side dish that can rival the entree.

After cooking and cooling, couscous can make a great base for a salad or addition to a soup. This type of couscous can be cooked in boiling, salted water as you would pasta. It takes quite a bit longer to cook than fine granulated couscous and can be used in similar ways, such as a side dish or in a salad. Middle Eastern specialty food stores might also sell traditional couscous, which requires soaking and slow steaming to cook it, and Lebanese couscous, called maghrabiyeh, which is cooked by soaking in boiling water about 45 minutes.

Couscous with Pine Nuts, Olives, Roasted Peppers and Basil

Serve this couscous, accented with Mediterranean-style flavours, with grilled lamb chops. Have all ingredients for the couscous chopped, measured and ready to go before starting to cook this quick-cooking dish.

Makes 6-8 servings

3 cups chicken or vegetable stock

1 Tablespoon olive oil

1 garlic clove, minced

1 (340-gram) pkg. couscous (about 1 3/4 cups)

1/3 cup pine nuts

1 large roasted red pepper, finely diced-roasted red peppers are sold in jars or in bulk at most supermarkets

1/3 cup chopped fresh basil

1/3 cup pitted black olives, coarsely chopped

salt and freshly ground black pepper to taste

Place the stock, olive oil and garlic in a medium-sized pot and bring to a boil. Mix in the remaining ingredients.

Cover, turn off the heat and let the couscous stand 5 minutes. Fluff the couscous with a fork to separate the grains and then serve.

Preparation time: 10 minutes Cooking time: About 6-7 minutes

Israeli Couscous Salad with mixed Vegetables, feta and raisins

A colourful salad you can serve with grilled or roasted fish, chicken or lamb. It's also a great salad to bring to a potluck dinner.

1 cup Israeli couscous

3 Tablespoon extra virgin olive oil

1 Tablespoon fresh lemon juice

1 Tablespoon orange juice

1 garlic clove, finely chopped

3 Tablespoon chopped fresh mint

salt and freshly ground black pepper to taste

8 cherry tomatoes, each quartered

1/3 cup finely chopped red onion

1/3 cup finely chopped yellow bell pepper

1/2 cup raisins

100 grams feta cheese, crumbled

Bring 4 cups of lightly salted water to a slow boil. Add the couscous and cook 18-20 minutes, or until just tender. Drain the couscous well, cool in ice-cold water and drain well again. Place the couscous in a bowl and toss in the remaining ingredients.

Cover and refrigerate until ready to serve, gently tossing the salad again just before doing so. Salad can be readied several hours in advance of serving.

Preparation time: 20 minutes Cooking time: 18-20 minutes

Vegetable Soup with Couscous

A colourful vegetarian soup made more deliciously filling by spooning a generous amount of couscous into each bowl just before serving. Makes 4 servings

1 tablespoon olive oil

1/2 medium onion, chopped

1 medium carrot, cut into small cubes

1 celery rib, cut into small cubes

1 garlic clove, chopped

1 Tablespoon tomato paste

1 (14-ounce) can diced tomatoes

1/2 teaspoon ground cumin

1/2 teaspoon ground oregano

pinch crushed chili flakes and sugar

3 cups vegetable stock

1 cup water

2/3 cup couscous

1/2 cup frozen peas

salt and freshly ground black pepper to taste

Place the oil in a medium-sized pot and set over medium heat. Add the onion, carrot and celery, and cook 3 to 4 minutes. Add the garlic and tomato paste and cook 1 minute more. Add the diced tomatoes, cumin, oregano, chili flakes, sugar and stock, and bring to a gentle simmer. Simmer the soup 15 minutes. While the soup simmers, place the 1 cup water in a small pot and bring to a boil. Stir in the couscous, cover, remove from the heat and let stand 5 minutes.

When the soup has simmered 15 minutes, stir in the peas and heat for 1 minute. Season the soup with salt and pepper. Divide the couscous among 4 large soup bowls. Ladle in the soup and serve.

Preparation time: 25 minutes, Cooking time: 20 minutes.