Easy Couscous Recipe (2024)

FAQs

What can I add to couscous for flavor? ›

You'll need 1 ¼ cups water or broth per 1 cup of Golden Couscous. After you bring your water or broth to a boil with a ½ teaspoon of salt, add your couscous. To give it a smoother texture, add in butter or oil with the couscous. Stir, cover, and let stand for 5 minutes once you remove it from the heat.

Too Much Water: Stick to the 1:1.5 ratio to avoid mushy couscous. Underseasoning: Don't forget to season your water with a pinch of salt.

Couscous is packed with nutrients and has better selenium per serving than white rice when it comes to selenium and other elements. It is light and filling, making it a good choice for busy professionals, families and people who don't want to spend a lot of time in the kitchen to prepare a healthy, delicious meal.

Couscous is a tiny grain that's made from semolina wheat and has recently become a popular healthy rice alternative. It is light, fluffy, and easy to make; plus, it has a mild flavor that pairs well with many dishes. Couscous is also a nutritional powerhouse, offering several benefits over white rice.

There's no need to wash or rinse the couscous before cooking it as it doesn't contain starch. The butter/oil is optional, but it will help the grains to separate so it's recommended. Add the couscous to boiling water, and then take it off of the heat to avoid it overcooking.

It is commonly agreed that foods containing simple carbohydrates with no fiber or those that are rich in protein with no carbohydrates are absorbed rapidly and are considered easy to digest foods. This is where couscous comes in.

While many believe that it is a type of grain, such as rice or barley, it is actually a type of pasta. (Hint: some grocery stores may stock couscous in the pasta section, but most will often stock it in the grain section, next to the rice). Couscous is pasta made from semolina flour mixed with water.

The proportions for cooking couscous are generally 1:1.

A little less water makes drier couscous, good for salads or serving with sauces. A little more water makes softer and slightly sticky couscous. One cup of dried couscous makes about four cups of cooked couscous.

Can you just add boiling water to couscous? ›

Only boiling water is needed to cook your couscous, but the important bit is the couscous to water ratio, you should abide by the 1:1 rule. So, for 60g of couscous, you will need 60ml of boiling water.

As soon as 15 minutes is up, drizzle a little olive oil over the couscous, to help separate the balls, then fluff them, using a fork (not a spoon). If you have time, then pour the couscous onto a baking sheet and break up the balls with your fingers. Either way, it's at this point that you'll see the magic working.

If you're making traditional wheat or whole-wheat couscous the general rule is to use 1½ cup of water for every 1 cup of couscous (a 1.5 to 1 ratio). For cooking pearl couscous, also known as Israeli couscous, you want to reduce the water to 2/3 cup for every 1 cup of couscous.

Bring water to a boil. Add couscous and salt. Return to a boil, then reduce heat to a simmer, cover and cook until tender, about 15 minutes. Drain off any remaining water.

If your couscous is always boring and flat-tasting, try cooking it in something besides plain water. Couscous has a natural nutty flavor that isn't exactly explosive, but can be enhanced to great effect by a flavorful liquid.

Couscous is a dried and cracked pasta made from semolina, like tiny pasta, meaning it cooks at lightning speed. It has a nutty, sweet flavor that pairs perfectly with stews, braises, and grilled or roasted veggies.

In addition to its many nutritional benefits, couscous can be enjoyed hot or cold, in sweet or savoury dishes, as a dessert or main course. What's not to love about it? One of the best qualities of couscous is that it is just as delicious whether you eat it hot or cold.

While many believe that it is a type of grain, such as rice or barley, it is actually a type of pasta. (Hint: some grocery stores may stock couscous in the pasta section, but most will often stock it in the grain section, next to the rice). Couscous is pasta made from semolina flour mixed with water.