By Ali Slagle
Updated Oct. 2, 2023
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- 4(138)
- Notes
- Read community notes
Because the couscous in American grocery stores is already steamed and dried, it just requires hydrating in hot liquid for about 5 minutes to transform the North African semolina pasta into fluffy beads. This recipe makes 4 cups of cooked couscous, but you can follow a one-to-one ratio of couscous to liquid to make any quantity you like. Couscous is the ultimate blank canvas: Eat with tagine or grilled meat, or toss into a salad.
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Ingredients
Yield:4 to 6 servings (4 cups)
- 1½cups vegetable or chicken stock, or water
- 2tablespoons extra-virgin olive oil or unsalted butter
- Salt, for seasoning
- 1½cups couscous
- ⅓cup finely chopped parsley and/or ½ teaspoon lemon zest (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
221 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 6 grams protein; 176 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a medium saucepan, bring the stock, oil and a pinch of salt to a boil over high heat. Turn off the heat, stir in the couscous, cover and let steam until all the liquid is absorbed, about 5 minutes.
Step
2
Fluff couscous with a fork, breaking up any clumps by rolling them between your fingers. Season to taste with salt, then stir in the parsley and lemon zest, if using.
Ratings
138
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Cooking Notes
fnewhouse415
This dish takes 5 minutes to make not 20. Put couscous in the bowl you plan to serve it in. Pour boiled liquid (water or stock) over couscous and cover bowl with a plate. In 5 minutes, the couscous will have absorbed the liquid. Toss/fluff with EVOO/butter, salt and/or chopped herbs. Done.
Julie
For non-lumpy non-mushy delicious couscous, like the kind in a North African restaurant, this method is great: 2 cups couscous (325g)2 cups cold water (390 ml)1 teaspoon salt2 tablespoons melted butter/olive oilPreheat oven to 350 F. Place couscous in an ovenproof dish & add cold water. Use hands to mix & leave for 30 min. Use fingers or a fork to separate grains of couscous until light, fluffy & well separated. Add oil/butter and salt. Bake, covered, for 30 minutes. Fluff again & serve.
Lee
This is already what the recipe says to do in step one, 5 minutes, done.
mmtacoma
I think it was Mark Bittman that suggested to sauté the dry couscous in a bit of olive oil and then add the liquid to the hot pan, take it off the heat, and let it sit covered for 10 min, fluff and serve. The initial sauté lends a nutty flavor and makes the finished texture a bit firmer.
Julie
For non-lumpy non-mushy delicious couscous, like the kind in a North African restaurant, this method is great: 2 cups couscous (325g)2 cups cold water (390 ml)1 teaspoon salt2 tablespoons melted butter/olive oilPreheat oven to 350 F. Place couscous in an ovenproof dish & add cold water. Use hands to mix & leave for 30 min. Use fingers or a fork to separate grains of couscous until light, fluffy & well separated. Add oil/butter and salt. Bake, covered, for 30 minutes. Fluff again & serve.
fnewhouse415
This dish takes 5 minutes to make not 20. Put couscous in the bowl you plan to serve it in. Pour boiled liquid (water or stock) over couscous and cover bowl with a plate. In 5 minutes, the couscous will have absorbed the liquid. Toss/fluff with EVOO/butter, salt and/or chopped herbs. Done.
Lee
This is already what the recipe says to do in step one, 5 minutes, done.
anna r
OR rub dry couscous with butter and spices - then put in roaring boil, cook, then put on a plate and cover with saran wrap for 15 min, then fluff!
Antonia
Basic back you can add so many veggies.
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