Perfect Cous Cous
Tender, flavorful and ready to go in just 10 minutes! Perfect cous cous every time- just boil, cover and fluff!
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. We get tend to get stuck on these ones: 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 cous cous. Our kids LOVE it (and also the reason why my husband bought me a hand vac… still one of my favorite Christmas presents ?)! 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! ??
I’ll admit, in the past I grabbed a box of Near East cous cous and called it good. However, now that dairy and soy are both no-nos (yes, soy is in just about everything including packages of cous cous), I make my own. And guess what? It’s just as easy!!
We go through a container of Rice Select cous cous 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 cous cous, so make sure you grab the teeny tiny stuff.
Because we’re making this from scratch, we’re going to use a few things to really enhance the flavor of the cous cous. 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.
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).
Bring the liquid to a boil, add the cous cous, 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 cous cous will be perfectly moist and incredibly flavorful.
If you’re feelin’ extra fancy you can always sprinkle in a little grated parm or some toasted almonds. ?✨
This 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.
If you’re looking for something delicious to serve up with your next meal, try this recipe for perfect cous cous- I think you’re going to love it!
Perfect Cous Cous
- 2 tbsp. olive oil or butter
- 2 tbsp. minced shallot
- 2 1/2 c. 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 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.