Perfect Couscous
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A versatile and super-easy side dish, couscous is made from tiny steamed balls of semolina flour. Though we often 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, it’s actually a type of pasta. Traditionally, couscous is steamed in a special double-chambered cooking vessel called a couscousière, which is a time-consuming process. However, here in the States, we often use the instant variety of couscous that cooks up in just 5 minutes—making it one of the quickest and most versatile side dishes around, way faster than basmati rice or mashed potatoes.
The cooking instructions on the back of the box will give you perfectly fine couscous, but this recipe shows you how to take it up a notch. It’s delicious paired with saucy dishes like Moroccan brisket or chicken tagine, and it also complements grilled Moroccan meatballs with yogurt sauce beautifully.
Table of Contents
What You’ll Need To Make Couscous
Step-By-Step Instructions
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.
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Perfect Couscous
A versatile and super-easy side dish, couscous is made from tiny steamed balls of semolina flour. Though we often 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) 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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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!