Couscous is a direct reflection of its maker. On its own, it's a blank slate, fairly flavorless, simple tasting, ready for your touch. I always find it odd when people don't like couscous. I can see how you might not like a certain recipe, but to dislike all couscous seems ridiculous. Because by changing up the spices and ingredients, you can make it taste however you'd like.
In the early days, I was shy about adding spices, herbs and oils to my couscous. But I soon realized you need a lot of flavor to make wheat tasty.
This recipe was made up based on the ingredients in my pantry. Garbanzo beans, black olives, sun dried tomatoes and parsley. For my spices, I added cumin, paprika, a tiny bit of curry powder, garlic powder, salt and pepper. I also added a healthy amount of olive oil and a few squeezes of lemon juice.
This recipe was definitely the best spiced couscous I've made. I was liberal with the spices and let the flavors develop over night. It made for a delicious and light lunch.