Today, I’m going to show you how to cook Couscous perfectly. This recipe will deliver perfect, fluffy Couscous every time. This is one of my favorite side dishes for dinnertime. It’s so versatile, and you can add whatever you like. It’s like a beautiful canvas ready for paint.
But first, what is Couscous exactly? Grain or pasta? It’s a tiny type of pasta that hails from Northern Africa and is often cooked to be served with a stew. It is also sometimes made of pearl millet and sorghum, which is also called couscous. The one most familiar to us is made from durum wheat semolina. Since Couscous has wheat, it is not gluten-free, although gluten-free varieties are available.
What you need to cook couscous
- 1 small pot with a tight-fitting lid. Approximately 2 quarts.
- 1 cup of couscous
- 1 cup of water, chicken broth or stock
- 1 tbsp of olive oil or butter
- pinch of salt
- pinch of pepper (optional)
- Yield is 3 cups cooked.
In this couscous recipe, one cup of dry yields three cups of cooked couscous. The ratio is one cup of dry couscous to one cup of liquid (water, broth, or stock). Two cups of dry couscous will yield six cups of cooked couscous.
Step-by-step directions
- Add 1 cup of water to the pan, add 1 tablespoon of olive oil or butter, add pinch of salt and pepper (optional)
- Bring to a boil.
- When the water starts to boil, add 1 cup of couscous, stir quickly, add the lid, and remove from heat.
- Allow to rest for 5 minutes. Remove the lid and fluff the couscous immediately to prevent clumping.
- TIP: Make sure you fluff the couscous after 5 minutes.
- Now your couscous is ready to serve.
Variations
Plain couscous is perfect as a foundation for another dish like my Rosemary Lemon Rack of Lamb with Couscous. Small additions go a long way if you cook this as a side dish and want to add flavor. Below are some great ideas to level up your couscous game:
- Toasted walnuts + feta cheese + fresh dill
- Couscous with Caramelized Onions and Feta
- Fresh grated parmesan cheese + pine nuts
- Lemon Thyme Couscous with Olives
- Cooked, chopped spinach + feta cheese + garlic
Frequently asked questions
No, this type of couscous does not have to be rinsed before cooking.
Yes. To warm, place it in a microwave-safe dish and heat it for about 1 minute.
Yes, I often make extra portions and freeze them flat in zip-type bags. To defrost: Remove from the freezer, remove the couscous from the freezer bag, and place in a microwave-safe dish—microwave for about 1 minute or until thoroughly heated through.
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All content and photographs ©Claudia’s Table and claudiastable.com
How to cook Couscous
Ana | Claudia’s Table
August 30, 2020
Pin Recipe
Equipment
-
1 small pot with a tight-fitting lid 2 quart
Ingredients
- 1 cup of couscous
- 1 cup of water chicken broth, or stock
- 1 tbsp of olive oil or butter
- pinch of kosher salt
- pinch of black pepper optional
Instructions
-
Add 1 cup of water to the pan, add 1 tablespoon of olive oil or butter, add pinch of salt and pepper (optional)
-
Bring to a boil.
-
When the water starts to boil, add 1 cup of couscous, stir quickly, add the lid, and remove from heat.
-
Allow to rest for 5 minutes. Remove the lid and fluff the couscous immediately to prevent clumping.
-
TIP: Make sure you fluff the couscous after 5 minutes.
-
Now your couscous is ready to serve.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com