email series
Perfect Couscous
Couscous is made from tiny steamed balls of semolina flour. Though we think of it as a grain, it’s actually a type of pasta.
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.
What you’ll need to make couscous
How to make couscous
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.
Next, add the couscous. (I use 1-3/4 cups liquid to 1-1/2 cups couscous.)
Take the pan off the heat, cover, and let the couscous 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. For a traditional Moroccan feast, try pairing this couscous with my Moroccan chicken tagine.
You may also like
Perfect Couscous
Couscous is made from tiny steamed balls of semolina flour. Though we think of it as a grain, it’s actually a type of pasta.
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
- 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
Powered by 
- 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.
See more recipes:
Reviews & Comments
Add a Review or Question
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Was delish and EASY. Exactly what I was looking for. 🙂
Worked out great!
This worked well… I used this couscous in place of the barley in the Egyptian salad, and it upstaged the main dish!
I’ve been dealing with clumpy couscous when the solution was so simple. Thank you so much.
Worked a treat!
Delicious chicken parsley couscous using your method was delicious.
excellent, accurate recipe,
thank you
Really loved this recipe
Thanks for the recipe!
I loved this recipe. I did a second time with a little switch to it, I added some butter and herbs, and it come out super delicious. Thanks for the amazing recipes.
Perfect little addition of taste and so easy! We throw into our salads to bulk up a bit besides using as a side with bbq dinners. Sometimes I”ll roast vegies and then toss them together! YUM!!
I’d never cooked couscous before but it worked out perfect. Was great with my lamb stew.
I love this recipe. I cook it olive oil till it becomes a little golden and add just water. This way, I can use the couscous as a salad or instead of rice and sometimes in desserts with fruits.