Perfect Couscous
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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 pat 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.
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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
- 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) 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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Cooking cous-cous previously has always been a really hit-or-miss type of dish for me. But I’ve made this recipe several times now and it has turned out perfectly every time! And the flavour is great – it can be eaten as it is, or it also creates a beautiful base to build on with other flavours and ingredients. I won’t be cooking cous-cous any other way from now on! Thank you for a fabulous recipe 🙂
Proper cous cous is steamed, not cooked with boiling water. This is a lazy short cut and not how it is prepared in North Africa. If you want light, fluffy cous cous, you have to steam it three times for work minutes each.
Hi Jenn, Greetings from Ireland. I would just like to say that I love and have made this recipe many times. It always turns out perfect for me. I make as per your recipe and add whatever I have and appeals on the day. Today however I did something different… and I’m guessing you may not be impressed with me🤦♀️….. but I feel I should share it, as it may help those who said your recipe didn’t work for them. I don’t know why but today I decided to use the microwave! I measured couscous in a bowl. To a microwave dish, I added a chicken stock cube to hot water and mixed in with a fork. I then added salt and stirred. I added the butter and mixed until it dissolved. Finally I added the extra virgin olive oil and stirred to combine. I then covered the dish with a lid and heated in microwave for a 1 1/2 minutes to boil. Microwaves differ so you may need to do for shorter/longer time, in any event keep an eye on it! I then added it to my couscous, gave it a very quick gentle stir, covered bowl and let it sit for 5 minutes. After 5 minutes I gently fluffed couscous with fork and what happened……today I again had the most perfect couscous👏! I hope that might help if stove top doesn’t work for you. Thank you Jenn for all your wonderful recipes and apologies 😁. Mary.
😁
Excellent!
The couscous turned out perfect. To make it cruelty-free I used the Better Than Boullion Mushroom Flavored concentrate, to sweeten naturally I added a bit added raisins which are also antioxidant powerhouses, served along side Beyond Sausage Breakfast Patties.
BTB mushroom base contains dairy products.
I followed the recipe and the finished product was scrumptious. Thank you!
Next time I will add a little curry powder with the raisins.
This comes out perfect every time we make it.