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Pineapple Couscous

May 26, 2012

We have had absolutely beautiful weather in Cork the last few days, which inspired me to whip up a dish with a tropical feel. And this delicious pineapple fried couscous definitely hits the spot. I can almost feel the sand in my toes and ocean breeze on my face when eating this meal. So why not get a head start on summer creating this tropical recipe this weekend and get to smelling summer in your house today.

Couscous is made with semolina flour, the same flour that pasta is made with (so, in truth, it’s not a grain, it’s a teeny, tiny pasta). Although it is used in many Mediterranean and Indian dishes, it is very versatile. It can be eaten alone, as a dessert or a side dish. Whether it is prepared as sweet or savory, couscous is quick, easy to use, and nutritious. When you are buying couscous, be sure to get whole wheat or whole grain – it is much higher in fiber and much healthier.


Pineapple Couscous

Serves 4


  • 1 cup couscous, uncooked
  • 1 1/2 cups water
  • 1 Tbsp. coconut oil
  • 1 medium yellow onion, chopped
  • 4 spring onions, chopped
  • 3 garlic cloves, minced
  • 1/2 – 1 tsp. chili powder (I like it spicy so I used Hot)
  • 1 red bell pepper, diced
  • 1.5 cups fresh pineapple, diced


  1. In a saucepan, bring water to a boil. Add couscous and remove from heat and allow to sit for about 5 minutes. Couscous should be light and fluffy. Be sure to allow the couscous to absorb the water.
  2. Add coconut oil to a pan over medium-high heat.  Add the onions, garlic and chili powder and cook for 2-3 minutes, until fragrant.
  3. Add bell pepper and pineapple, and cook over high-heat for about 3 minutes, stirring frequently, until the pineapple just starts to caramelize.  Add in the cooked couscous.  Mix well and cook for an additional minute.  Serve hot.