Couscous with Fresh Herbs and Chèvre





Yes, yes! Here’s another recipe with goat cheese! So be sure to put your order in at for cheese from goats who live long, happy lives, and are cared for lovingly even after they no longer produce!

This fresh green couscous is the perfect antidote for too many cold winter nights of eating baked goods. It’s light and refreshing, but it’s also satisfying. I can’t wait till spring so I can use my own garden-grown herbs in this recipe. In the meantime, store-bought will do. Just make sure you scour the store for the freshest-looking ones.

Couscous with Fresh Herbs and Chèvre


1 cup couscous

1 1/4 cup water

2 tablespoons Earth Balance Buttery Spread

1 small sweet onion, peeled and diced

2 tablespoons olive oil

1/8 teaspoon salt

1/2 teaspoon cumin

pinch of red pepper flakes

1 1/2 cup arugula, chopped

1/2 cup Italian parsley, chopped

1/2 cup fresh mint, chopped

1/4 cup fresh tarragon, chopped (if you can’t find this in the winter, just use 1 tablespoon dried)

3 ounces chèvre, cut into bite-sized pieces



Put your water and Earth Balance in a medium saucepan over high heat. When your water starts to boil, add your couscous, give it a good stir, and then cover the pan and take it off the heat.

Meanwhile, warm the olive oil in a sautè pan on medium heat, then toss in your diced onion. Sautè the onion for about 8 minutes, until translucent. Add your salt, cumin, and red pepper flakes, then sautè a couple more minutes.

In a large mixing bowl or serving bowl, combine your couscous and onion mixture, and toss in the remaining ingredients. Stir together, then serve immediately.


Serve alongside toasted pita or a fruit salad like this one.  


4 Responses to Couscous with Fresh Herbs and Chèvre

  1. Christine July 8, 2014 at 9:19 pm #

    This sounds delicious. I’m not vegan, so don’t know all the “rules,” but wouldn’t goat cheese be off limits?

    • Laura MacPherson August 19, 2014 at 8:44 am #

      Hi Christine! Yes, any animal product is off-limits for strict vegans — however, I’m an ethical vegan, and I’m ok with products from animals that are treated kindly and given wonderful lives, and cared for lovingly into their old age, which Split Creek Farm is committed to! That’s why I specifically mention them, and talk about them in the FAQs. :) They’re the only farm I know of that cares for the animals this way. :)

  2. CLAUDIA @ HomeMade - with love August 19, 2014 at 3:57 am #

    This sounds delicious!! I have become a hugh fan of couscous since this summer. I will defenetly try your recipe. I always serve my couscous alongside with Joghurt.

    • Laura MacPherson August 19, 2014 at 8:40 am #

      And it’s so easy to make! :)

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