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.

steamed couscous in bowl with plaid linen napkin.

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!”

Claude

What You’ll Need To Make Couscous

Couscous ingredients including sea salt, butter, and olive oil.
  • 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.

Couscous pouring into a pot of boiling broth.

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.

Steamed couscous in flat layer in a pot.

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.

Fork in a pot of couscous.

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!

Servings: 4 to 6
Prep Time: 5 Minutes
Cook Time: 5 Minutes
Total Time: 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

  1. 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.
  2. 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 Edamam

  • 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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Comments

  • 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.

    • — Madonna Gorriaran
    • Reply
  • 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.

    • — Rosanna Borbon
    • Reply
    • Delicious. Easy. So flavorful! My new staple.

  • 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.

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