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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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.