Couscous is a useful (and delicious!) no-cook starch side that’s traditionally served with some sort of stew. A staple throughout North Africa, the classic starch of choice for Moroccan dishes like tagine, just pour over hot liquid, leave to soak for 10 minutes, then fluff!
What exactly is couscous??
Many people think couscous is a grain, but actually they are teeny tiny balls made of semolina flour so it’s actually more of a pasta.
And the beauty of the teeny size of these balls is that they are so small, they don’t need to be cooked. You literally just pour over hot liquid, leave it covered for 10 minutes, then voila! “Cooked” and ready to serve!
What you need for couscous
Here’s what you need to make the couscous.
-
Couscous;
-
Chicken or vegetable stock – tastier than using just water for soaking;
-
Oil (or butter) helps the grains separate easier, as well as adding flavour; and
-
Lemon – for a little spritz of fresh to perk it up, especially great when serving with flavour loaded Middle Easter food.
Couscous Flavourings
For an extra little touch, add a sprinkle of fresh herbs (parsley and mint or coriander/cilantro is a classic combination) or fruit and nuts.
But me, I just can’t help myself. I do it all – the fresh herbs, the dried fruit and the nuts!
Serve with all things Middle Eastern, but especially stewy things like tagine. It’s made for soaking with flavourful broths!
No video for this one. You don’t need it – it’s dead easy! 😉 – Nagi x
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Couscous
#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #343434; }
Ingredients
- 2cupscouscous
- 2cupschicken or vegetable stock, low sodium
- 1tbspextra virgin olive oil
- 1tbsplemon juice
- 1/2tspsalt
Herb option:
- 2tbspcoriander/cilantro, finely chopped
- 2tbspparsley, finely chopped
Fruit and nuts:
- 1/3cupdried apricots, chopped
- 1/3cupcurrants or sultanas
- 2tbspslivered almonds, toasted
Instructions
-
Heat chicken stock until boiling using whatever method you choose (stove, 3 – 4 minutes in microwave on high).
-
Pour over couscous in a heatproof bowl. Shake to level the couscous, cover with plate (or cling wrap).
-
Leave for 10 minutes, then fluff with fork. Stir through olive oil, lemon juice and salt.
-
Stir through either herbs or fruit & nuts. Or as I do, use it all! Keep warm until ready to use. Ideal served with Tagine, or anything Middle Eastern.
Recipe Notes:
Nutrition Information:
Life of Dozer
When Dozer got a construction hat…. safety first!!
