Need a GREAT couscous recipe

My favorite is a warm couscous salad. This is a recipe I developed a few years ago, and to make it more low-calorie, I'd recommend cutting the quantity of feta cheese in half, and using spray oil to coat the veg before roasting. I've added animal protein as well, which tastes grate (especially garlic-roasted chicken; chicken breast that's been pounded to 1/2", smothered in minced garlic tossed with a touch of oil, and baked until the chicken is cooked through and the garlic is soft).

2 cups couscous
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
6 ounces grape tomatoes, halved
8 ounces feta cheese, crumbled
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil, divided
Black pepper, to taste
-Toss asparagus and halved grape tomatoes in one tablespoon of olive oil, season with garlic powder, onion powder, and salt if desired. Roast in shallow baking dish for 15 minutes at 400F.
-Cook couscous according to package instructions. Put aside and allow to cool slightly.
-Toss the roasted asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper, tossing to incorporate. Serve warm.

First of all, I usually treat couscous like I would rice. So I might have a stuffed chicken breast and couscous, but pour the sauce from the chicken on the couscous. And I almost always cook it with broth or bullion instead of water. You can also treat it just like a rice pilaf - add carrots, onions, celery, etc.

But, for recipes, this is probably my alltime fave couscous recipe: But I add sundried tomatoes to the veggies. And I add crumbled goat cheese as well.
http://www.cdkitchen.com/recipes/recs/978/Moosewood-Restaurant-Mediterra127489.shtml

Copied from http://threemanycooks.com/recipes/salads-and-sides/nigellas-festive-couscous/




One of my favorite cookbooks of all time is Nigella Lawson’s, Christmas. I bought it about five years ago, right after I got married, when I was living in England. Mom, Dad and Sharon were coming for Christmas and I was equal parts ecstatic and terrified. I couldn’t wait to have my family in my new home, but the thought of taking the lead on the big dinner made my palms sweat. I needed a holiday meal that was both foolproof and classically British. Who else to go to but Nigella Lawson? She didn’t let me down. I use this book every year.
My mother-in-law was visiting this past weekend and sharing recipes with me that she used to make for the family during the holidays. I couldn’t help but pull out Nigella’s Christmas. She and I sat transfixed, on the edge of the bed, and looked through that book, page by page. It’s simply gorgeous: festive and fun, but classic and warm. Nigella does a Christmas special on BBC every year that makes you want to crawl through the screen and join her in her cozy London home. This woman knows how to celebrate.
As we thumbed through the book, I noticed a small, but beautiful plate of couscous that I hadn’t seen before. Festive Couscous. The recipe was easy, but the dish was gorgeous. Nigella had it as a side, but I thought I’d ever-so-slightly modify the recipe and make it for dinner. For weeknight cooking, I’m looking for simple and delicious, meatless meals that I can get on the table in a hurry and that don’t leave me with a mess.
I served this with a simple salad, bread and a few artisanal cheeses. Andy was delighted and so was I, especially because it gave me a little frisson of excitement: the holidays are coming!
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Nigella’s Festive Couscous
Serves 6-8 as a side dish, 4 as a main course
1 box (7.6 ounces) plain couscous
2 cups water
2 tablespoons olive oil, divided
1/2 teaspoon salt
3/4 cup golden raisins
1/4 teaspoon cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Seeds from 1 pomegranate
1/4 cup cilantro, chopped
Bring water to a boil in a pot, add coucous, 1 tablespoon oil, salt, raisins and spices. Stir to mix. Cover with lid, turn off heat and let sit for about five minutes.
Remove lid, fluff the couscous with a fork, add remaining oil and stir. Reserving some for garnish, stir in pomegranate seeds and cilantro.

Sorry I copied the wrong thing, I am such a goof sometimes, here you go

http://allrecipes.com/recipe/black-bean-and-couscous-salad/detail.aspx?event8=1&prop24=SR_Title&e11=couscous&e8=Quick Search&event10=1&e7=/my/recipebox/d