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Perfect Couscous

perfect-couscous

Couscous is a North African dish made from tiny steamed balls of semolina flour. Though we think of it and cook it as a grain, couscous is actually a type of pasta. It’s one of the easiest, fastest, most versatile side dishes you can make. And it’s especially wonderful with stews or saucy main dishes. Depending on which brand you buy, you’ll find that there’s some variation on the suggested proportions of liquid to couscous. Here’s how I make it.

ingredients

To start, bring the cooking liquid (preferably a flavorful chicken or vegetable broth) to a boil in a medium pot. Add a drizzle of olive oil, a pad of butter, and a little salt.

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Next, add the couscous. (I use 1-3/4 cups liquid to 1-1/2 cups couscous.)

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Take the pan off the heat, cover, and let the couscous steam for 5 minutes.

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When you lift the lid, the grains will appear flat in an even layer. Use a fork to fluff it up and break up the clumps for light and fluffy couscous.

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Perfect Couscous

Servings: 4 - 6
Prep Time: 5 Minutes
Cook Time: 5 Minutes
Total Time: 10 Minutes

Ingredients

  • 1-3/4 cups low sodium chicken or vegetable broth (or water)
  • 1/2 teaspoon salt
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1-1/2 cups (10 oz) couscous

Instructions

  1. In a medium saucepan, bring the water (or broth), salt, butter, and oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Serve warm.

Nutrition Information

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  • Per serving (6 servings)
  • Calories: 226
  • Fat: 5g
  • Saturated fat: 2g
  • Carbohydrates: 37g
  • Sugar: 0g
  • Fiber: 2g
  • Protein: 7g
  • Sodium: 220mg
  • Cholesterol: 5mg

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