Pineapple Ginger Couscous
This Pineapple Ginger Couscous recipe is light, fruity and so fresh. It makes a great side dish for your favorite grilled meals and pairs especially well with grilled chicken.
I think I was in my early twenties when I had couscous for the first time. For the next ten years or so, I only ever had it as a savory dish. Back in 2017, on a family trip to Disney World, I ate some authentic Moroccan couscous and it was sweet! I was shocked at how delicious it was because I never would have thought couscous should be sweet. It was light and fruity and had little soft, plump raisins cooked in it.
Since then, I’ve made couscous both ways, depending on the dish I’m serving it with. This Pineapple Ginger Couscous recipe was an idea I had while making Chili Lime Chicken. I knew I wanted couscous, but I didn’t want savory.
Since that chicken recipe has a bit of an Asian flavor, I thought I’d add some ginger to the couscous too, just to tie it all together. Not a lot, just enough to elevate it a bit. I think it turned out delicious. I hope you make it and come back to let me know in the comments.
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Ingredients
Couscous
There’s a couple different kinds on the market. Traditional couscous is small and irregularly shaped while Israeli couscous is larger and more uniform. For this recipe, I’ll be referring to the traditional kind.
You can buy this in bulk, or you can buy it in a box. I used the Near East brand. There’s directions on the box for serving sizes but I used the whole box.
Apple Sauce
There’s a couple different options here. You can either replace 1/2 cup of the water with some apple juice, or do what I did. I made the couscous according to the box instructions but then I added 1/2 a cup of apple sauce. Either way would be delicious.
Make sure you buy apple sauce that isn’t sweetened. No artificial sweeteners, either. I usually have the individual cups on hand for my kiddos and one of those cups is the perfect amount.
Fresh Ginger
I haven’t tried this with dried ground ginger, but I’m sure you can substitute it if that’s all you have. However, I think the fresh stuff is the best way to go.
How to Make Pineapple Ginger Couscous
This is such an easy dish to prepare. I really think you’ll love it.
Chop 1 cup of fresh pineapple. Separate half of it and cut it up a little smaller, roughly 1/2 inch pieces.
Boil 2 cups of water and add the finely chopped pineapple, parsley, garlic, salt and ginger. Let it cook for 2 minutes. Remove from heat and immediately stir in the couscous. Cover and let it sit for 5 minutes.
Fluff with a fork and then serve topped with the rest of the pineapple and sugar snap peas. Add a little fresh chopped cilantro for garnish.
Pineapple Ginger Couscous
Ingredients
- 1 ¾ cups couscous
- 1 cup chopped pineapple - half bite size pieces and half about 1/2 inch pieces
- 1 tsp dried parsley
- ½ tsp garlic powder
- ½ tsp salt
- 1 tsp fresh grated ginger
- ½ cup unsweetened applesauce
- 2 cups water
- ½ - 1 cup steamed sugar snap peas
- chopped fresh cilantro - for garnish
Instructions
- In a medium sauce pan, bring water to a boil.
- Add pineapple, parsley, garlic, salt and ginger to boiling water and boil for 2 minutes.
- Remove pan from heat and stir in couscous.
- Cover and let sit 5 minutes.
- Remove lid and fluff with a fork.
- Stir in applesauce and top with remaining pineapple, sugar snap peas and garnish with cilantro.
- Serve warm or let cool completely and store covered in the refrigerator for up to 3 days.
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