Easy Couscous Recipe (2024)

FAQs

What makes couscous taste better? ›

Using chicken or other stock instead of water will give your couscous a deeper flavour and make it more substantial. Bring a cup or two of stock (I tend to add a little extra to allow for evaporation) in a medium to large pot. Remember couscous will expand.

Cooking couscous is easy, especially once you nail the couscous water ratio! You'll need 1 ¼ cups water or broth per 1 cup of Golden Couscous. After you bring your water or broth to a boil with a ½ teaspoon of salt, add your couscous. To give it a smoother texture, add in butter or oil with the couscous.

The good news is that the couscous sold in most Western supermarkets is a pre-cooked type. It is steamed and dried before being packaged so only needs to be rehydrated by covering with boiling water or stock (broth). Cover tightly and leave to stand for 5 minutes before fluffing with a fork.

Couscous is packed with nutrients and has better selenium per serving than white rice when it comes to selenium and other elements. It is light and filling, making it a good choice for busy professionals, families and people who don't want to spend a lot of time in the kitchen to prepare a healthy, delicious meal.

Use the correct amount of water or stock

With too much liquid, your couscous will go soggy. With not enough, it'll be hard. So, take the time to make all measurements accurately. For every 2/3 cup couscous, you should add 1 cup of boiling water or (preferably) stock.

Kettle and Bowl Version (faster and easier!) Add 1 cup of couscous to a bowl. Boil some water in a kettle. Pour 1 cup of boiling water into the bowl, add a pinch of sea salt if desired, stir and cover it with a plate.

Couscous isn't really cooked, more rehydrated. Depending on the brand you use, this can take anything from 5 to 15 mins, with an average of about 10 mins. Try a small amount – if it's soft then you're good to fluff, but if it's at all crunchy, cover and leave for a few mins more before fluffing.

Those tiny granules of couscous need time to soften. Make sure your pot remains covered to capture the steam from the hot water. Otherwise, you run the risk of undercooking your couscous, causing it to be chewy or crunchy.

Place rolled semolina in an even layer in steamer insert. Place insert over boiling water, reduce heat to medium, and wait until the first wisp of steam passes through the semolina. Cover and cook 20 minutes. Wipe flat-bottomed bowl clean, and add partially cooked couscous.

What the heck is couscous? ›

Contrary to popular belief, couscous is neither a grain nor a seed; it's a form of pasta made from a dry mixture of semolina and water that's rolled in very tiny irregular pieces. When couscous was made daily by hand, a bowl of semolina was mixed and tossed while water was gradually added and rubbed into the mixture.

There's no need to wash or rinse the couscous before cooking it as it doesn't contain starch. The butter/oil is optional, but it will help the grains to separate so it's recommended. Add the couscous to boiling water, and then take it off of the heat to avoid it overcooking.

For the perfect couscous water ratio, you'll need 1 1/2 cups of water for every 1 cup of dry couscous. The important trick with couscous is to avoid adding too much liquid, as you'll end up with a soggy lump of just about inedible mush.

Couscous and quinoa differ in flavor and texture. Couscous has a pasta-like texture and neutral flavor, meaning that it tastes much like the ingredients with which it's cooked. In contrast, quinoa has a slightly nutty flavor and crunchier texture.

Couscous can also be added dry right into a soup, cooking along with the other ingredients, or served on a platter piled high with grilled vegetables. Don't be afraid to incorporate couscous into your favorite recipes.

What Is Couscous? Couscous is a type of pasta that's made from semolina wheat flour and water. The subtle nutty flavor of couscous makes it a versatile ingredient that can be combined with fruits, vegetables and meats to create an excellent main or side dish.