This Under $2 Aldi Find Is A Staple Of My Weeknight Dinners

Weeknight dinners aren’t my strong suit. As much as I’d love to be a faithful Sunday night meal prepper or the kind of person who can look in their fridge and whip up something fresh and fabulous from various odds and ends, I’m not. I usually get home from a long day at work, followed by a seemingly even longer workout, and immediately start looking for ways not to cook. Would a bowl of cereal hold me over? How about a girl dinner with that leftover nub of cheese? I’m also not above a can of soup or frozen pizza.

But ever since I discovered Aldi’s Earthly Grains Couscous Mix, weeknight dinners have gotten a lot easier. Like the Rice-A-Roni boxes of my ’90s and early 2000s upbringing, this handy side dish is simple to make and perfect for rounding out any meal. The ready-to-cook couscous comes in three flavors: Original Plain, Parmesan, and my personal favorite, Roasted Garlic & Olive Oil. At less than $2 per box, it’s also one of the most budget-friendly items on my weekly grocery list.

What Is Couscous?

Couscous is a type of pasta made from semolina flour. Unlike long spaghetti noodles or even grain-like orzo, couscous has an even smaller shape. In its dried, just-out-of-the-box form, it resembles something similar to breadcrumbs or cornmeal—only with slightly larger granules. Once cooked, those miniscule grains fluff up to be the size of small caviar. When cooked, couscous has a light, fluffy texture and a nutty, slightly sweet flavor.  

Why I Like Earthly Grains Couscous

My favorite thing about Aldi’s Earthy Grain Couscous is that it’s ridiculously easy to make. Basically, if you can boil water, you can make this couscous. Follow the box directions to make this on the stove or in the microwave. I usually opt for the stove, since all you have to do is wait for your water to boil, add your couscous, then turn off the stove and let the mixture set of five minutes. After those five minutes, give the couscous a little fluff and it’s ready to eat! The box also recommends adding a little butter or olive oil to your water, and I almost always follow this step. If you’re feeling extra fancy, you can swap the water for your favorite stock.

When all’s said and done, you’ve spent no longer than 10 minutes to make a complete side dish that’s a little more exciting than plain boiled pasta and will provide a tasty but neutral base for whatever exciting sauce or protein you’re planning.

How I Serve Earthly Grains Couscous

On near-weekly rotation in our house is this winning combo: pan-seared or grilled tilapia filets, a roasted veggie of some sort (be it cauliflower, green beans, okra, you name it), and our favorite Aldi couscous. There have been countless Sunday nights that I’ve last-minute remembered that I didn’t defrost anything for Monday night dinner and haphazardly tossed a couple tilapia filets in the fridge with this exact meal in mind. I’ve also served this couscous alongside pork tenderloin, salmon, and chicken thighs.

Since couscous usually accompanies a busy weeknight meal for me, I don’t typically add much outside of the occasional handful of torn herbs to my pot. However, I have seen some recipes that call for slivered almonds, golden raisins, and crumbled cheese that I’m eager to try

Since the box has three servings and it’s just me and my husband at home, I’m usually left with an odd amount of leftovers to contend with for a future meal. One of my favorite ways to avoid waste, is to make a couscous bowl for lunch the next day. I start with a base of the leftover couscous, then build from there with an array of raw and cooked veggies, cheeses, dips, and an added protein.

For an Italian-style spin, I’ll add wilted spinach, basil, cherry tomatoes, torn mozzarella, and maybe a couple frozen meatballs. My favorite Greek-inspired combo is roasted broccoli or zucchini plus crumbled feta, tzatziki, hummus, zhug, and shredded rotisserie chicken. I’ve even given my leftover couscous a breakfast makeover by topping it with a fried egg and touch of chili crisp. Now that’s what I call versatile!