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.
Couscous is a North African dish made from tiny steamed granules of semolina flour. Though it looks like a grain, it’s actually a type of tiny pasta. Traditionally, it’s steamed in a special pot—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.
While the basic method on the package works fine, with a few simple tweaks, you can take it from basic to truly delicious. Whether you’re pairing it with a Moroccan tagines, grilled meats, or roasted veggies, it’s a speedy, satisfying alternative to rice or potatoes.
“This takes couscous to another level! It’s a frequent side dish in our house.”
What You’ll Need To Make Couscous
- Low-sodium chicken broth (or vegetable broth): The liquid used to cook the couscous. Broth adds more flavor than water, but water works fine if you want to keep the flavor more neutral.
- Butter & Extra-virgin Olive Oil: A combo that adds richness and helps the couscous stay fluffy and flavorful.
- 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
Types of Couscous Explained
Couscous might seem simple, but there are a few different kinds, each with its own texture and cooking style.
Instant: This is the kind you’ll most often find in U.S. grocery stores. It’s made from tiny semolina granules that are pre-steamed and dried, so it cooks fast—just add hot liquid. It’s light, fluffy, and great for quick side dishes or salads.
Traditional: This type is steamed (not boiled) the old-fashioned way—usually over a simmering stew in a pot called a couscousière. It’s extra fluffy and delicate, but it’s a more involved, time-consuming process.
Israeli or Pearl Couscous: Despite the name, Israeli couscous is quite different from traditional couscous. The pearls are larger and rounder, with a chewy texture and mild, nutty flavor. You cook it like pasta, and it holds up well in grain bowls, pilafs, or tossed into salads, like my Israeli Couscous Salad with Dried Fruit.
Step-By-Step Instructions
Step 1: Boil the liquid. In a medium pot, bring the water or broth to a boil. Add a drizzle of olive oil, a small pat of butter, and a pinch of salt for flavor, then add the couscous.
Step 2: Steam the couscous. Take the pot off the heat, cover, and let it sit for 5 minutes to steam. Make sure the pot stays tightly covered while steaming—trapped steam is what softens the couscous evenly. When you lift the lid after 5 minutes, the couscous will look flat and compact.
Step 3: Fluff. Right away, use a fork to fluff the couscous and break up any clumps. (Using a fork, not a spoon, helps separate the grains without mashing them.) Make sure to do this while it’s still warm—once it cools, it can stick together.
Serving Ideas
Couscous is super versatile and works with a variety of dishes. It soaks up sauces from dishes like Moroccan brisket, chicken tagine, and hearty stews. It’s equally good with grilled entrees like Moroccan meatballs, grilled Moroccan chicken or lamb kofta.
For something lighter, use 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 in chopped veggies, fresh herbs, a splash of lemon juice, and maybe something crunchy like nuts or cucumbers. You can also spice it up with warm seasonings or pair it with roasted vegetables for an easy side.
More Side Dish Recipes You May Like
Perfect Fluffy Couscous
This quick and easy couscous recipe is perfect for soaking up sauces or rounding out a weeknight meal. Bonus–it’s on the table in under 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
- 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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Most delicious cous cous I’ve ever made – making it again two days later because it was gone so quick! Thank you
I used chicken Better Than Bouillon — two cups even, — a spoonful of LandsO’Lakes olive-oil butter mix, no additional salt, and two cups of instant couscous. It was perfect. We are at 4300′ above sealevel, which may make the difference.
Actually, this is the first time I managed to make great, not-soupy couscous. It was delicious and fluffy!
Unfortunately, I like others was left with soupy, burnt couscous. Not sure what went wrong as I followed the recipe to the letter. I must be missing an important step. Perhaps only works with a particular brand of couscous.
How did you manage to burn it? It specifically says to take the couscous off the heat in the recipe.
I love this recipe! Although you’d think it would be simple, I’d never been very successful making couscous — it would come out dry and tasteless. Now I know that a little butter and olive oil goes a long way. Will always use this recipe now!
Couscous did not turn out fluffy. Couscous did not turn out edible.
In a hurry, I just read the recipe, not the whole post. It did not say “instant” couscous. This method did not work at all with the couscous I used. I am in Canada and most of the couscous in my local grocery stores is not instant. I am sure it works well, but you may want to update your recipe so it does not simply say “couscous” on the ingredient list
Literally all small (non-pearl) couscous is “instant”. She is using common, typical couscous that is steamed and cooked off-heat.
Fantastic! Simple and perfect and most importantly, delicious couscous. Thanks so much!
This is a brilliant recipe! Thanks a lot Jenn ❤️
Perfect is the correct word to describe the results from using this method. Upon occasion I treat the couscous as if I’m making a rice pilaf and saute a bit of onion, garlic and a bay leaf in the fat mixture before adding the stock. I will never make couscous the traditional way again – this gives better results.