Perfect Fluffy Couscous
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A versatile and super-easy side, this couscous recipe comes together in minutes with hardly any effort. It’s light, fluffy, and perfect for soaking up your favorite sauces or serving alongside grilled meats and roasted veggies.
Couscous is a North African dish made from tiny steamed balls of semolina flour. Though often mistaken for a grain, it’s actually a type of pasta. Traditionally, it’s steamed in a special double-chambered pot called a couscousière—a process that takes time and patience. Here in the States, we typically rely on the instant variety, which couldn’t be easier to prepare—just add hot liquid and let it sit for 5 minutes.
The instructions on the box will give you perfectly fine couscous, but with a few simple tweaks, you can take it from basic to truly delicious. Whether it’s served with saucy Moroccan tagines or grilled meats, this dish is a fantastic alternative to rice when you need something quick.
“This takes couscous to another level!”
What You’ll Need To Make Couscous
- Low-sodium chicken broth (or vegetable broth) – Adds flavor and moisture to the couscous. You can also use water for a more neutral flavor.
- Salt – Enhances the flavor.
- Unsalted butter & Extra-virgin Olive Oil – Adds richness and delicious flavor to the couscous.
- Instant couscous – These tiny, pre-steamed semolina granules cook almost instantly by absorbing hot liquid, resulting in a light and fluffy texture.
- Jump to the printable recipe for precise measurements
Couscous Types Explained
While couscous might seem straightforward, there are a few different types, each with its own texture and cooking method.
Instant: The most commonly available type in the U.S., instant couscous consists of tiny, pre-steamed semolina granules that cook by simply absorbing hot liquid. It has a light, fluffy texture and is perfect for quick side dishes, salads, and easy meals.
Traditional (Regular): Traditional couscous requires steaming—often in a special pot called a couscousière—over a simmering stew or broth. This method results in a delicate, fluffy texture, but it takes more time and effort to prepare.
Israeli (Pearl): Sometimes confused with regular couscous, Israeli couscous is larger, rounder, and chewier, with a slightly nutty flavor. It must be boiled like pasta and holds up well in grain bowls, pilafs, and salads.
Step-By-Step Instructions
To start, bring the cooking liquid to a boil in a medium pot. Add a drizzle of olive oil, a pat of butter, and a little salt—that’s your flavor! Next, add the couscous.
Take the pan off the heat, cover, and let steam for 5 minutes. 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. Be sure to do this right away while it’s still warm—it tends to clump as it cools, making it harder to achieve that perfect texture.
Serving Ideas
Couscous is incredibly versatile and pairs beautifully with a variety of dishes. It’s the perfect side for saucy mains like Moroccan brisket, chicken tagine, and hearty stews, soaking up all the delicious flavors. It also complements grilled entrees like Moroccan meatballs, grilled Moroccan chicken or lamb kofta. For a fresh and light option, try it as a base for salads—it’s wonderful in my warm couscous salad with apricot vinaigrette, or you can create your own by tossing it with chopped veggies, fresh herbs, and a zesty dressing. It’s also delicious alongside simple roasted vegetables. Enjoy!
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Perfect Fluffy Couscous
Instant couscous is a go-to side that pairs perfectly with everything from hearty stews to light Mediterranean fare—and it’s on the table in under 10 minutes!
Ingredients
- 1¾ cups low-sodium chicken or vegetable broth (or water)
- ½ teaspoon salt
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1½ cups (10 oz) instant couscous
Instructions
- 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.
- Freezer-Friendly Instructions: The couscous can be frozen for up to 3 months. When ready to serve, reheat it in the microwave until hot.
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
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made this twice and received so many compliments. This takes couscous to another level! Thank you for sharing.
Jen… I am one of your biggest fans. I would say 99.9 of your recipes turn over the top fabulous and there’s room to make ttweak to my Spanish heritage. I’m reading all of the reviews and I’m wondering if people are misunderstanding pearl/Israeli couscous or instant couscous. Before I try, I just want to make sure because the picture looks like instant. Sorry to bother. I guess I get defensive for you when I see people perhaps misunderstanding an ingredient.😳🥴 thank you again for years of great cooking..
Hi Lorena, thanks for your very kind words – so glad you like the recipes! The couscous that should be used here is the small grain/instant. BTW, I just added that to the recipe in case that has caused confusion for others. Hope that clarifies and that it comes out well for you!