Master the art of making fluffy couscous with this quick and easy recipe!
Couscous may be a staple in North African cuisine, but it also gets plenty of use in my kitchen! It almost looks like rice or quinoa, but it’s actually semolina wheat. As to how it’s made, it’s no mystery; semolina wheat is moistened and rolled into tiny granules by hand or machine. These are then dried and sifted to create the perfect quick-cooking grains we all know and love.
You can use couscous in so many meals and salads. It’s incredibly versatile and easy to prepare. It has a mild taste of its own, and like pasta or rice, it takes on the flavors of whatever ingredients you mix it with. Dress it up with fresh herbs, spices, and vegetables to suit any meal. This how-to recipe is a great starting point if you’ve never tried couscous—you’ll be a pro in no time.
Is Couscous Healthy?
Couscous is a good source of fiber and protein, but if you’d prefer a more complex carb with high fiber, specifically whole wheat couscous is the way to go. And sadly, couscous is not wheat-free, so gluten-free foodies will need to use a different grain like quinoa or millet.
Couscous: Make it yours
One of the best things about couscous is its versatility. Like pasta and rice, couscous is all about what you add to it, so don’t be timid with your flavors! For example, instead of using plain water or broth, infuse the liquid of your choice with fresh herbs like rosemary or thyme. Or heck, add slices of citrus fruit like lemon and orange to impart subtle, aromatic flavors.
Spices like cumin, coriander, and turmeric can give the couscous a warm earthiness. Ground ginger adds a subtle warmth, oh, and a little harissa brings a spicy kick! Simple enhancements like these elevate your couscous from a simple side to a standout catalyst of flavor, so be adventurous!
How to make ahead and store
Couscous can be made ahead and stored in your fridge in an airtight container for up to 3 days. Reheating couscous can be tricky because it tends to dry out, so I recommend heating it gently in the microwave or stovetop with a splash of water or broth and mixing it with a fork.
Serving Suggestions
Couscous goes with all sorts of main meals. I usually serve it alongside Grilled Chicken, Lamb Chops, or even with a Fish Taco Bowl. It also makes an excellent base for this Grilled Moroccan Chicken Bowl or a Healthy Mediterranean Salad. There’s really no shortage of uses for couscous, so let your culinary imagination run wild!
Ingredients
- 1 cup low-sodium broth or water
- 1 cup dry instant couscous
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- Optional: fresh herbs (parsley and dill) minced garlic, chopped green onions
Instructions
- In a medium saucepan, bring the broth or water to a boil. Add 1 tablespoon of olive oil and 1/2 teaspoon of salt.
- Stir in the couscous, cover the saucepan with a lid, and remove from heat. Let it sit for 5 to 10 minutes or until the liquid is fully absorbed.
- Fluff the couscous with a fork. Optionally, mix in fresh herbs, sautéed minced garlic, or chopped green onions for added flavor.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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