Description
Master fluffy, flavorful couscous with this fast and easy 15-minute recipe, including step-by-step instructions, variations, and storage tips. Chef-perfected, vegan, and gluten-free.
Ingredients
Units
Basic Couscous Recipe
- 1 cup dry couscous (do not use pearl couscous)
- 1 cup broth- veggie broth or chicken broth
- 2 tablespoons water
- 1-2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Garnish with fresh parsley and lemon zest
Instructions
- Toast couscous in a dry skillet until fragrant over medium-high heat and place in a shallow serving dish.
- Heat broth in a small pot and add water, oil, salt and pepper. Add additional seasonings except for fresh herbs. Bring to a boil. Pour liquid over the couscous, give a stir.
- Cover tightly with a lid or foil for 7 minutes, until the liquid is fully absorbed.
- Remove the lid, fluff with a fork, separating the grains.
- Taste and adjust salt. Garnish with lemon zest and fresh herbs. Serve immediately!
Notes
Variations:
- Moroccan: Add 1 small cinnamon stick, 1/2 teaspoon cumin, 1/2 teaspoon granulated garlic (or finely minced garlic clove) to the simmering broth. Garnish with 2 tablespoons parsley or cilantro and toasted pinenuts. Add 1/4 cup chopped dried apricots for a nice sweetness.
- With Seafood: add a pinch saffron (crushed) 1 tablespoon lemon zest, 1 finely minced garlic clove to the broth, garnish with 2 tablespoons flat-leaf parsley for garnish.
- Chili Garlic Lemon: Saute 2 garlic cloves finely minced, ½ – 1 teaspoon Aleppo chili flakes, in olive oil. Add this to the broth along with 1 tablespoon lemon juice. Garnish with lemon zest and optional toasted pinenuts.
Storage: Cooked couscous will keep 4 days in the fridge, or can be frozen.
Nutrition
- Serving Size: ¾ cup
- Calories: 261
- Sugar: 0.7 g
- Sodium: 577.5 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Carbohydrates: 45.8 g
- Fiber: 2.9 g
- Protein: 7.4 g
- Cholesterol: 0 mg