Easy Couscous

By Ali Slagle

Updated October 1, 2023

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4(270)
Comments
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Because the couscous in American grocery stores is already steamed and dried, it just requires hydrating in hot liquid for about 5 minutes to transform the North African semolina pasta into fluffy beads. This recipe makes 4 cups of cooked couscous, but you can follow a one-to-one ratio of couscous to liquid to make any quantity you like. Couscous is the ultimate blank canvas: Eat with tagine or grilled meat, or toss into a salad.

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Ingredients

Yield:4 to 6 servings (4 cups)

  • 1 ½ cups vegetable or chicken stock, or water

  • 2 tablespoons extra-virgin olive oil or unsalted butter

  • Salt, for seasoning

  • 1 ½ cups couscous

  • ⅓ cup finely chopped parsley and/or ½ teaspoon lemon zest (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

37 grams carbs; 221 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 4 grams fiber; 176 milligrams sodium; 6 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium saucepan, bring the stock, oil and a pinch of salt to a boil over high heat. Turn off the heat, stir in the couscous, cover and let steam until all the liquid is absorbed, about 5 minutes.

  2. Step 2

    Fluff couscous with a fork, breaking up any clumps by rolling them between your fingers. Season to taste with salt, then stir in the parsley and lemon zest, if using.

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Ratings

4 out of 5
270 user ratings
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Comments

fnewhouse415

This dish takes 5 minutes to make not 20. Put couscous in the bowl you plan to serve it in. Pour boiled liquid (water or stock) over couscous and cover bowl with a plate. In 5 minutes, the couscous will have absorbed the liquid. Toss/fluff with EVOO/butter, salt and/or chopped herbs. Done.

Julie

For non-lumpy non-mushy delicious couscous, like the kind in a North African restaurant, this method is great: 2 cups couscous (325g) 2 cups cold water (390 ml) 1 teaspoon salt 2 tablespoons melted butter/olive oil Preheat oven to 350 F. Place couscous in an ovenproof dish & add cold water. Use hands to mix & leave for 30 min. Use fingers or a fork to separate grains of couscous until light, fluffy & well separated. Add oil/butter and salt. Bake, covered, for 30 minutes. Fluff again & serve.

Lee

This is already what the recipe says to do in step one, 5 minutes, done.

overdoit

we had a smile at fluffy with a fork and using fingers

Priscilla Minotti

I added fennel seed powder, so it had some Algerian taste.

Brushjl

More or less the recipe from the box.

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