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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Best foolproof, fluffy and tasty couscous ever. Have done this several times. It’s a keeper 👍🏼👍🏼👍🏼
I can’t even believe how fast this was! And it tasted GREAT! This will be my go to dinner fix when I’m in a hurry! : )
The weight equivalents are very wrong.
If one follows them, the result will be way too dry.
400mL might be close enough to 1¾ cups of water, but 1½ cups of couscous is actually about 247g (8¾oz), not the 283g (10oz) you suggest.
See https://www.howmany.wiki/vw/–1%7C2–cup–of–couscous–in–ounce
Hi Ray, Sorry you had a problem with this! The conversion for couscous will vary a bit by brand. I just weighed it on my scale and have updated the number to 270 grams.
This one was a winner for my fussy son – amazing!
My only thought is that I might leave out the 1/2 teaspoon of salt next time as the chicken stock I use made it salty enough already. We all loved it though – thank you!
Finally my couscous is not all clumpy! Thank you!x
In an effort to make couscous more healthy, I never added butter or olive oil to it and always thought it came out dry and brick-like. Adding both of those makes all the difference and I will never do couscous another way. Thanks Jenn!
This did not work. I ended up with a bowl of wasted couscous. It sat at the bottom of the pan and because it was way too much water, the couscous stayed hard.
Hi Jenn, making this tomorrow to serve with the honey mustard panko crust salmon
Have both regular and Israeli couscous. I think that the Israeli is larger. Which do you use.Thanks, carol
Regular couscous (the smaller grain). Hope you enjoy the meal!
OK, I have always found couscous boring, bland, so I don’t cook it. BUT…..
I made this recipe last night (because my younger sons love couscous)
I have to say, THE BEST EVER COUSCOUS I’ve tasted (and I’ve been to Morocco too!)
I did add plenty of cumin seeds while heating the olive oil, that’s the only change I made.
I roasted plenty of whole garlic in their skins, onions, red and green peppers and whole large mushrooms in olive oil, black pepper, and salt, then mixed in with the couscous, MAGIC.
1000% I will be making couscous as per your recipe, thank you.
This recipe is now my go-to couscous method. Excellent!