Perfect Couscous

Tender, flavorful couscous is ready to go in just 10 minutes! For perfect couscous every time, just boil, cover and fluff!

Couscous is a perfect side dish to serve with just about anything. It goes great with any type of protein or roasted veggies. We love making this big batch and using the leftovers for dinner later in the week, which helps save a little time on those extra rushed nights.

Perfect Couscous in a bowl

Perfect Couscous

Raise your hand if you’re constantly looking for a quick and simple side dish? I know I am!

While we always have plenty of steamed or roasted veggies, I feel like we always have some sort of “starchy” side too.

Our current favs include: rice pilaf, quinoa pilaf, twice baked potatoes, and roasted potatoes. Probably because they go great with just about anything.

During the past year or so, we’ve become hooked on couscous. It takes 10 minutes start to finish to make. Easy right?!

It’s great for when you’re in a hurry or just don’t feel like putting a whole lot of effort into dinner. We all have those nights! 

We go through a container of Rice Select couscous every few months. It’s available at most well-stocked grocery stores, so I tend to grab it for consistency purposes. I go with what works.

This recipe is NOT intended for pearl couscous, so make sure you grab the teeny tiny stuff.

Scooping dry couscous with a measuring cup

How to cook couscous

Because we’re making this from scratch, we’re going to use a few things to really enhance the flavor of the couscous.

SAUTE. First, add either olive oil (for dairy free people like myself) or butter to a large skillet. Once it has melted, add minced shallot and let it cook until it’s translucent.

SEASON. Pour in low-sodium chicken broth along with salt, garlic powder, paprika, pepper, and freshly chopped parsley (the dried stuff works well too, just add half the amount called for below).

BOIL. Bring the liquid to a boil, add the couscous, stir, cover with a lid and remove it from the heat. Let it sit for 5 minutes. Yep, only 5 minutes! Remove the lid, fluff with a fork and it’s ready to be served. The couscous will be perfectly moist and incredibly flavorful.

Note. If you’re feelin’ extra fancy you can always sprinkle in a little grated parmesan or some toasted almonds.

Seasonings for perfect couscous recipe in a glass bowl

Couscous Tips

You DO NOT need to rinse your couscous before cooking it!

To save on time, buy pre-minced spices!

Be very gentle with your couscous. Do not treat it like rice. It needs to be broken up and fluffed after cooking.

How to make couscous in a stock pot

Storing Info

STORE any leftover couscous in an airtight container in the fridge for up to 5 days. Reheat individual servings in the microwave.

To FREEZE cooked couscous let it cool completely before placing it in freezer safe bags or a freezer safe container for up to 3 months. Reheat it in the microwave when you’re ready to eat! We recommend freezing individual servings so that it makes for quick and easy meals in the future

Fluffing couscous with a fork

Try serving this couscous with:

Perfect Cous Cous | lifemadesimplebakes.com

Perfect Couscous Recipe

Tender, flavorful couscous is ready to go in just 10 minutes! For perfect couscous every time, just boil, cover and fluff!
5 from 6 votes
Pin Rate
Course: Side Dish
Cuisine: Mediterranean
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Calories: 2183kcal
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Ingredients

  • 2 tbsp. olive oil or butter
  • 2 tbsp. minced shallot
  • 2 ½ c. low-sodium chicken broth
  • 1 ¼ tsp. coarse kosher sea salt
  • 1 tsp. garlic powder
  • ¼ tsp. paprika
  • tsp. ground black pepper
  • 1 tbsp. minced parsley
  • 2 c. cous cous*

Instructions

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

Nutrition

Calories: 2183kcal | Carbohydrates: 384g | Protein: 74g | Fat: 37g | Saturated Fat: 6g | Sodium: 2629mg | Potassium: 1571mg | Fiber: 26g | Sugar: 3g | Vitamin A: 1856IU | Vitamin C: 22mg | Calcium: 180mg | Iron: 8mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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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.

  2. 5 stars
    Cous Cous is such a yummy side dish that can be paired with so many different meals. I love the texture and flavor of it. Plus the name is so fun to say too!