Perfect Couscous

Unlock the magic of Perfect Couscous in just 10 minutes! A simple process of boiling, covering, and fluffing leads to a fluffy, flavor-packed delight every time.

A bowl with couscous.

If you are looking for a quick and simple side dish then you have come to the right place! Although I love rice pilaf, quinoa pilaf, and twice baked potatoes, I have been wanting to add something new into the rotation that doesn’t take a lot of time. That’s why I love this recipe! It only takes 10 minutes and then you will have a delicious bowl of cous cous at your fingertips!

What is Couscous?

Couscous is a traditional North African dish made from tiny granules of semolina wheat also known as durum wheat. It’s a staple food in many North African countries and has gained popularity worldwide due to its versatility and ease of preparation. Couscous is also made from small steamed balls of semolina flour. Despite being commonly perceived as a grain, it’s essentially a type of pasta. It is usually steamed and can be flavored or combined with various ingredients like vegetables, meats, and spices.

Why We Love Couscous

  • Ready in just 10 minutes, perfect couscous is a time-saver for busy lifestyles.
  • It adapts to countless recipes, from salads to main dishes, fitting any meal.
  • This seasoning offers a pleasing, light, and fluffy texture that complements various ingredients.

Recipe Ingredients

A bowl with spices for this recipe.
  • Paprika: Imparts a sweet, slightly smoky flavor and a vibrant color.
  • Minced Shallot: Provides a subtle, sweet flavor with a hint of sharpness.
  • Low-Sodium Chicken Broth: Infuses the couscous with a savory, umami depth.

See the recipe card for full information on ingredients and quantities.

Types of Couscous

  • Traditional Couscous: The original variety with small grains. Steaming small-grain couscous in a couscoussier achieves a fluffy texture through multiple steaming.
  • Israeli Couscous (Pearl Couscous): It has larger, pearl-shaped grains, and a chewier texture.
  • Lebanese Couscous: It’s larger than traditional couscous, and used in Middle Eastern dishes. Known for its nutty flavor and firm texture.
  • Moroccan Couscous: The smallest, quickest to cook, and ideal for salads due to its light texture and flavor absorption. Each type brings its unique qualities to a range of dishes.

How to Cook Couscous

Step 1: Set a large skillet or medium Dutch oven over medium-low heat. Add oil and cook the shallot until translucent, about 2-3 minutes. Pour in the broth, and season with salt, garlic powder, paprika, pepper, and parsley.

A measuring cup with low-sodium broth.

Step 2: Turn the heat up to medium-high and bring the liquid to a boil. Once boiling, add the couscous, stir, cover with a lid, and remove from the heat. Allow the couscous to sit, covered, for 5 minutes.

Step 3: Remove the lid and fluff with a fork before serving.

Cous cous in a bowl with a fork.

FAQs

Can I add fresh herbs to this cous cous for extra flavor?

Absolutely! Fresh herbs like parsley, cilantro, or mint can provide a burst of freshness and vibrant flavor.

How can I add more texture and flavor to this recipe?

To enhance your Couscous, consider adding toasted pine nuts, slivered almonds, roasted pistachios, or your preferred nuts. These options can contribute a delightful crunch and nutty taste. For a touch of sweetness and chewiness, experiment with raisins, chopped dried apricots, and currants, which offer a sweet-tart contrast.

Can I add lemon juice for a zesty flavor?

Yes, lemon juice is a fantastic way to add a bright and citrusy kick. Simply drizzle fresh lemon juice before serving to enhance its flavor.

Storage Info

STORE the cooked Couscous in an airtight container in the refrigerator for up to 5 days. To FREEZE, place it in a sealed container for up to 3 months.

When REHEATING, sprinkle a little water or broth over the cous cous to moisten, then microwave or reheat in a skillet over low heat. Stir occasionally to ensure it heats evenly.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

A bowl with couscous.

Perfect Couscous Recipe

Unlock the magic of Perfect Couscous in just 10 minutes! A simple process of boiling, covering, and fluffing leads to a fluffy, flavor-packed delight every time.
4.86 from 14 votes
Pin Rate
Course: Side Dish
Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Calories: 2183kcal
Author: Andrea
Print Recipe

Ingredients

  • 2 Tbsp olive oil or butter
  • 2 Tbsp minced shallot
  • 2 1/2 cups low-sodium chicken broth
  • 1 1/4 tsp coarse kosher sea salt
  • 1 tsp garlic powder
  • 1/4 tsp paprika
  • 1/8 tsp ground black pepper
  • 1 Tbsp minced parsley
  • 2 cup cous cous*

Instructions

  • Set a large skillet or medium Dutch oven over medium-low heat. Add oil and cook the shallot until translucent, about 2-3 minutes. Pour in the broth, and season with salt, garlic powder, paprika, pepper, and parsley.
  • Turn the heat up to medium-high and bring the liquid to a boil. Once boiling, add the couscous, stir, cover with a lid, and remove from the heat. Allow the couscous to sit, covered, for 5 minutes.
  • Remove the lid and fluff with a fork before serving.

NOTES

*This recipe is for traditional cous cous and not pearl cous cous.
STORE the cooked Couscous in an airtight container in the refrigerator for up to 5 days. To FREEZE, place it in a sealed container for up to 3 months.
When REHEATING, sprinkle a little water or broth over the cous cous to moisten, then microwave or reheat in a skillet over low heat. Stir occasionally to ensure it heats evenly.

Nutrition

Calories: 2183kcal | Carbohydrates: 384g | Protein: 74g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Sodium: 2629mg | Potassium: 1571mg | Fiber: 26g | Sugar: 3g | Vitamin A: 1857IU | Vitamin C: 22mg | Calcium: 180mg | Iron: 8mg

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Andrea

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Comments:

  1. 5 stars
    We love Cous Cous too! The flavors used in this recipe it a keeper! So flavorful! Thanks for sharing.