How to cook Couscous – a quick and easy basic recipe with three different flavor variations! Couscous is a North African (or Berber) sidedish of tiny steamed balls of crushed durum wheat that is traditionally served with flavorful tagines and stews.
Basic Couscous Recipe
- 1 cup 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
- Moroccan: 1 small cinnamon stick, 1/2 teaspoon cumin, 1/2 teaspoon granulated garlic (or finely minced garlic clove) 2 tablespoons parsley or cilantro for garnish
- With Seafood: pinch saffron (crushed), 1 tablespoon lemon zest, 1 finely minced garlic clove, 2 tablespoons flat-leaf parsley for garnish.
- Chili Garlic Lemon: 2 garlic cloves finely minced, 1/2-1 teaspoon Aleppo chili flakes, 1 tablespoon lemon juice. (see note) Garnish with lemon zest and optional toasted pinenuts.
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 over the couscous, give a stir, and cover tightly with a lid or foil for 7 minutes.
Remove lid, fluff with a fork separating the grains. Taste and adjust salt. Garnish.
Cooked couscous will keep 4 days in the fridge, or can be frozen.
If making the Chili Garlic Couscous, sizzle the garlic and chili flakes in the oil, before adding the broth, water, salt and pepper and lemon juice. Bring to a boil, continue with the recipe.
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