Learn how to cook couscous perfectly every time! It takes just 15 minutes and a handful of ingredients. This quick couscous recipe is a great side next to your favorite protein, or use it as a bed to a tasty stew (lots of ideas below).

Couscous is one of the most convenient Mediterranean pantry staples, and it makes a great side dish in a snap!

Tip if you want something different add 1/2 tin of black eyed peas.

But people often wonder which family couscous belongs to. Is it another grain like farro, bulgur, or rice? Or is it a pasta? 

As much as couscous looks and acts like a grain, this North African ingredient is actually more of a pasta made with semolina flour from crushed durum wheat.
There are a few types of couscous, including pearl couscous  (also known as Israeli couscous), which I use in this awesome couscous salad. But today, we’re talking about Moroccan instant couscous. It’s the smallest size couscous made of fine granules. And because it’s been already steamed and dried for us, this couscous requires very little effort to prepare and can be ready in the blink of an eye.

In 15 minutes or so, you can whip up a side of Moroccan couscous to go with anything you like from chicken to lamb, fish, and even vegetarian dishes like this eggplant and chickpea stew.

5 Important tips for perfectly cooked couscous
1. Follow 1:1 Liquid to Couscous Ratio. If you plan to cook 1 cup of couscous, you’ll need 1 cup of boiling broth or water (but look at the couscous package as some may require a different ratio). Use too much liquid and your couscous will be a bit on the sticky side. And if you use too little liquid, your couscous will be drier (this may work well, if you’re tossing couscous in a salad where salad dressing will add more moisture).
2. Use broth for your cooking liquid. You can use water or broth, but if you want to infuse couscous with flavor right off the bat, use broth (I tend to use vegetable or chicken broth).
3. Toast your couscous before you cook it! This step is optional but can add great depth of flavor and a subtle nuttiness that I really enjoy. Before you add the couscous to the boiling liquid, give it a quick toast in the skillet with a bit of extra virgin olive oil. Toss the couscous around the hot skillet until the tiny granules turn a nice golden brown (don’t over-brown the couscous, you’re just looking for a beautiful golden hue).
4. Do not disturb the couscous, let it fully absorb the hot liquid. Stir your couscous in the boiling liquid and remove from heat immediately. Quickly cover the saucepan with a lid and let the couscous sit for about 10 minutes undisturbed until it has fully absorbed the liquid.
5. Fluff the couscous and jazz it up with flavor! When the couscous is ready, fluff it up with a clean fork. If you like, add a little spice or some fresh herbs to infuse more flavor.

How to cook couscous
Time needed: 15 minutes.
How to cook couscous: Step-by-step (print-friendly recipe and video below)
1. Boil broth or water Put 1 cup of broth (or water) in a sauce pan. Add a small drizzle of extra virgin olive oil and a pinch of kosher salt. Bring water to a boil.

Toast the couscous in extra virgin olive oil
This is an optional step but can really make a difference in imparting flavor. Heat a little bit of extra virgin olive oil (about 1 to 2 tablespoon) in a non-stick skillet. Add the uncooked couscous and toss around, constantly, using a wooden spoon. You’re looking for the couscous to gain a beautiful golden brown color (watch the couscous carefully, this will be quick).

Add couscous to boiling water
Stir the toasted couscous in the boiling water. Cover the sauce pan and remove from heat or turn the heat off immediately. Let the couscous sit undisturbed for about 10 minutes until it has absorbed all the water. Uncover and fluff with a fork. Taste and adjust salt to your liking.

Optional. Add some spices and herbs for flavor.
You can absolutely serve your couscous plain at this point. Or, feel free to add a little seasoning of your choice and some fresh herbs. I added a pinch of ground cumin, chopped parsley, dill, and green onions. I also added a couple of garlic cloves that have been minced and sauteed in extra virgin olive oil. 
Once you add the flavor makers of your choice, give the couscous another toss to combine, and transfer to a serving platter. Enjoy!

How much does 1 cup dry Moroccan couscous yield?

cup of dry couscous will give you about 2 to 2 ½ cups of cooked couscous, which should generously feed 4 people (you should budget ⅓ cup to ½ cup per person). 

Microwave option
Yes, you can cook couscous using your microwave. All you do is heat the broth or water in a large bowl in the microwave (about 5 minutes or so).
When the liquid is ready, stir in a little olive oil, salt, and your instant Moroccan couscous. Cover and set aside for 10 minutes until the couscous has fully absorbed the liquid.


* In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
* Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tablespoon extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.

* Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.

* Uncover and fluff with a fork.

* You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!

Cook’s Tip: For best flavor, do use broth for your cooking liquid. It also helps to toast the couscous in extra virgin olive oil, adding a subtle nutty flavor.








By The Mediterranean

Mediterranean cous cous so yummy

Source: The Mediterranean

Cous cous and black eyed peas/beans

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