Today I’m going to show you how to make Couscous. This will deliver perfect, fluffy Couscous every time. But first, what is it exactly? Grain or pasta? It’s a type of pasta that hails from Northern Africa and often made to be served with a stew. It is also sometimes made of pearl millet and sorghum and also called Couscous. The one most familiar to us is the one made from durum wheat semolina.
It’s one of my faves, so versatile and you can add whatever you like…it’s like a beautiful canvas ready for paint.
So let’s get to it.
What you need to make couscous
- 1 small pot with tight fitting lid. Approximately 2 quarts.
- 1 cup of couscous
- 1 cup of water
- 1 tbsp of olive oil or butter
- pinch of salt
- pinch of pepper (optional)
- Yield is 3 cups cooked.
Add the water to the pan, add olive oil or butter, add pinch of salt and pepper (optional). Bring to a boil. As soon as the water starts to boil, add the couscous, stir quickly, add the lid and remove from heat. Allow to sit for 5 minutes. Remove the lid and fluff.
Now your couscous is ready to serve or you can create a dish from it.
Here are some options if you are eating this as a side dish with protein. You can add a tsp of Herbs de Provence or Italian herbs to the water before it boils. You can also use vegetable or chicken broth instead of water. You can also add finely chopped veggies. This is the easiest side dish to customize any way you wish.
I have two great recipes that go with everything! Try our Couscous with carmelized onions and feta or Lemon Thyme Couscous.
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