Best 6 Perfect Couscous Recipes

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PERFECT COUSCOUS



Perfect Couscous image

Couscous is made from tiny steamed balls of semolina flour. Though we think of it as a grain, it's actually a type of pasta.

Categories     Vegetables & Sides

Time 10m

Yield 4 - 6

Number Of Ingredients 5

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) couscous

Steps:

  • 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 Facts : Calories 226, Fat 5g, Carbohydrate 37g, Protein 7g, SaturatedFat 2g, Sugar 0g, Fiber 2g, Sodium 220mg, Cholesterol 5mg

SAVOURY COUSCOUS



Savoury Couscous image

Make and share this Savoury Couscous recipe from Food.com.

Provided by Chef floWer

Categories     Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

30 g butter
1 onion, finely sliced
1 -2 garlic clove, crushed
1 cup couscous
2 cups chicken stock
2 tablespoons fresh coriander or 2 tablespoons parsley, chopped
salt and pepper

Steps:

  • Heat butter in sauce pan (which has a lid).
  • Add chopped onions, stir and allow to cook until soft.
  • Stir in crushed garlic.
  • Add couscous, stir.
  • Add chicken stock, stir and bring to boil.
  • Remove off heat, cover and allow to stand for 5 minutes.
  • Stir in coriander or parsley.
  • Add salt and pepper to taste.
  • Serve as a side dish.

Nutrition Facts : Calories 271.5, Fat 7.8, SaturatedFat 4.3, Cholesterol 19.6, Sodium 230.6, Carbohydrate 40.6, Fiber 2.7, Sugar 3.1, Protein 9

BEST COUSCOUS



Best Couscous image

Couscous is widely used throughout North Africa. Like many pastas, couscous is simply coarse hard-wheat flour (semolina) and water. Traditionally, the two were mixed together by hand and pressed through a sieve to make tiny granules.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 4

2 cups couscous (about 12 ounces)
1/2 teapsoon salt
1/8 teaspoon pepper
2 tablespoons olive oil

Steps:

  • Put couscous, salt, and pepper in a large bowl. Add oil, and stir with fork to coat evenly.
  • Bring 2 1/2 cups water to a boil; stir one-third into the couscous. Cover remaining water to keep it hot.
  • Press couscous gently with the back of the fork. Cover with plastic wrap; let stand for 3 minutes. Repeat with remaining water in two additions.
  • Break up any clumps with a fork or your fingers.

HOW TO COOK COUSCOUS



How to Cook Couscous image

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.

Provided by Suzy Karadsheh

Categories     Side

Number Of Ingredients 9

1 cup low-sodium broth or water
Extra virgin olive oil
Kosher Salt
1 cup dry instant couscous (I used this couscous)
To Flavor (optional)
Pinch of cumin (or spice of your choice)
1 to 2 garlic clove (minced and sauteed in extra virgin olive oil)
2 green onions (chopped)
Fresh herbs to your liking (I used parsley and dill)

Steps:

  • 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 tbsp 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!

Nutrition Facts : Calories 202 kcal, Sodium 1.1 mg, Fat 1.1 g, SaturatedFat 0.1 g, Carbohydrate 34.2 g, Fiber 5.3 g, Protein 7.1 g, ServingSize 1 serving

PERFECT COUSCOUS



Perfect Couscous image

Couscous isn't a grain, as some people may think - it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely instant couscous that's been steamed and dried so it cooks very quickly, for a fast and easy side dish or base for a salad or bowl. Look for whole wheat couscous in your supermarket; it cooks in the same time as the regular variety and has all the virtues of whole wheat pasta. This recipe makes a big batch for make-ahead meal prep but is easily halved.

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield about 6 cups

Number Of Ingredients 4

2 cups water or low-sodium chicken or vegetable broth
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups regular or whole wheat couscous

Steps:

  • Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat. Cover and let sit 5 minutes.
  • Fluff the couscous thoroughly with a fork (the more you fluff, the more separate and light the grains will be). Season with salt and pepper. If you are making the couscous ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container up to 5 days.

COUSCOUS



Couscous image

Couscous is a delicious and easy to make side dish that pairs perfectly with any one of our tasty mains.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 5

2 1/2 cups water
12 ounces couscous (about 2 cups)
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil

Steps:

  • Bring water to a boil. In a medium bowl, combine couscous, salt, pepper, and oil. Stir to combine. Stir one-third of the water into the couscous. Press couscous gently with the back of a fork. Cover with plastic wrap and let stand for 3 minutes. Keep water hot.
  • Repeat with remaining water in 2 additions. Break up clumps with a fork or with your fingers.

Tips:

  • For fluffy couscous, use a fork to gently separate the grains before cooking.
  • Use a 1:2 ratio of couscous to liquid for a perfect texture.
  • Season the couscous with salt, pepper, and other spices before cooking for extra flavor.
  • Add vegetables, nuts, or dried fruit to the couscous for a more flavorful and nutritious dish.
  • Fluff the couscous with a fork after cooking to prevent clumping.
  • Serve couscous as a main course, side dish, or salad.

Conclusion:

With its quick cooking time, versatile flavor profile, and endless variations, couscous is a pantry staple that deserves a place in every kitchen. Whether you're looking for a quick and easy side dish, a hearty main course, or a refreshing salad, couscous is up to the task. So next time you're looking for a delicious and healthy meal, reach for a box of couscous and let your creativity shine.

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