Couscous Recipe
Couscous is a light, fluffy, and versatile dish that’s perfect as a side or base for stews and salads. Originating from North Africa, this quick-cooking pasta made from semolina flour is a healthy and delicious staple in many households. With its ability to absorb flavors from herbs, spices, and broths, couscous can be customized to suit any meal.
Equipment
- Medium saucepan with lid
- Measuring cups
- Fork (for fluffing the couscous)
Ingredients
- 1 cup couscous
- 1 1/4 cups water or broth
- 1 tbsp olive oil or butter
- 1/2 tsp salt
- 1/4 cup fresh parsley
- Lemon wedges
Instructions
- 1. Boil the liquid:In a medium saucepan, bring the water or broth to a boil over medium-high heat. Add the salt (if using) and olive oil or butter to the boiling liquid.2. Add the couscous:Once the liquid is boiling, remove the saucepan from heat and stir in the couscous. Cover the saucepan with a lid and let it sit for 5 minutes to allow the couscous to absorb the liquid.3. Fluff the couscous:After 5 minutes, uncover the saucepan and use a fork to fluff the couscous, separating the grains for a light, fluffy texture.4. Serve and garnish:Transfer the couscous to a serving dish. Garnish with fresh parsley and serve with lemon wedges if desired. Enjoy as a side dish or use as a base for your favorite stews or salads.
Notes
- Use broth for extra flavor: Cooking couscous in broth instead of water adds depth of flavor to the dish.
- Customize with herbs and spices: Couscous is a blank canvas. Feel free to add cumin, paprika, or even roasted vegetables to make it more flavorful.
- Storage: Store leftover couscous in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or broth to revive its texture.
