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.
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.
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.
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.
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.
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
Try serving this couscous with:
- Instant pot meatloaf
- Instant pot pork tenderloin
- Easy chicken piccata
- Oven roasted broccoli
- Roasted spring vegetables
Perfect Couscous Recipe
- 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
- ⅛ tsp. ground black pepper
- 1 tbsp. minced parsley
- 2 c. cous cous*
- 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.