Perfect Couscous
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A versatile and super-easy side dish, couscous is made from tiny steamed balls of semolina flour. Though we often think of it as a grain, it’s actually a type of pasta.
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, it’s actually a type of pasta. Traditionally, couscous is steamed in a special double-chambered cooking vessel called a couscousière, which is a time-consuming process. However, here in the States, we often use the instant variety of couscous that cooks up in just 5 minutes—making it one of the quickest and most versatile side dishes around, way faster than basmati rice or mashed potatoes.
The cooking instructions on the back of the box will give you perfectly fine couscous, but this recipe shows you how to take it up a notch. It’s delicious paired with saucy dishes like Moroccan brisket or chicken tagine, and it also complements grilled Moroccan meatballs with yogurt sauce beautifully.
Table of Contents
What You’ll Need To Make Couscous
Step-By-Step Instructions
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 pat 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.
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Perfect Couscous
A versatile and super-easy side dish, couscous is made from tiny steamed balls of semolina flour. Though we often think of it as a grain, it’s actually a type of pasta.
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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Great recipe for couscous, my husband and I loved it. Thank you for sharing your recipe.
I followed the written recipe exactly. I have a saucepan full of soupy couscous. I put it back on the burner and now, bonus, I have burned soupy couscous. This is about as simple as a recipe gets and it didn’t turn out.
Laurie: I’m guessing that you had traditional couscous and not instant. Instant couscous is sold in the states with no mention of the word “instant”. Are you by chance in Canada or another country than USA?
Thanks for sharing your cous cous recipe I definitely need to find one that works, and plan to try your recipe soon. I wanted to ask which kind of cous cous is best to buy for flavour and freshness, whether it be boxed, bagged or vaccum sealed etc. When I go to the grocery store I only saw boxed versions of cous cous. With those the pasta is plain and the seasonings are in a separate package away from pasta itself, but it just seems like if you go with a boxed pasta, automatically you’re in for a less than delicious cous cous. If there is a recommended type of packaging to look out for when shopping then I would much rather use that cous cous than standard boxed versions. Thank you!
Hi Johnny, I like the RiceSelect brand. Hope you enjoy the couscous if you make it!
Simple and just as I like it
Oh my god, wonderful! I’m an American living in France and my husband is used to having couscous royale. I have not been able to get the semoule to not be gummy or clumpy, and this recipe is just top! Thank you so much 🙂
AMAZING!!!
I will never use another recipe to cook couscous. I don’t use regular couscous I use Israeli couscous always. This recipe will work for Israeli couscous and regular couscous the same.
I bought a tagine at Williams Sonoma about 7 yrs ago and it came with two recipes; Moroccon Short Ribs and Red Wine Braised Short Ribs.
I make the Moroccan short ribs often and it has a recipe for couscous. I make the couscous as Jens recipe instructs and then add the ingredients from the Morrocan Short Rib recipe( two cups cooked couscous, two tablespoons olive oil, half teaspoon tumeric, one teaspoon grated orange zest, two tablespoons lemon juice, quarter cup dried currants and half teaspoon of salt and pepper to taste). I do add more currants and orange zest and salt to taste.
Thank you for this incredible recipe I will be sharing it with others.
Came out perfectly! Will definitely keep this on hand anytime I make couscous.
The best ratio of water, thus far! It was light, fluffy, and broke up just fine after steaming.
I was skeptical that it’d be dry since the couscous sucks up all the liquid at once, but it turned out super fluffy and moist!
Loved this recipe. Hubby complimented the couscous twice!
This recipe has revolutionised the way I cook couscous.
My couscous turned out perfect, thank you!