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.
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.
My Recipe Videos
- 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
- 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.
- 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.