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.
Servings: 8 servings
Calories: 209kcal
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.
*This recipe makes about 4 cups of 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
Serving: 1serving | Calories: 209kcal | Carbohydrates: 35g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 391mg | Potassium: 153mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
