Description
Couscous is a North African staple made from tiny granules of semolina wheat that cook in minutes. Once you master the simple technique of steaming with hot liquid, you’ll have an incredibly versatile side dish that pairs with everything from braised meats to roasted vegetables.
Ingredients
Units
- 1 1/2 cups couscous
- 1 1/2 cups boiling water or chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring the water or broth to a boil in a small saucepan or kettle.
- Place the couscous, butter, olive oil, and salt in a medium heatproof bowl. Pour the boiling liquid over the couscous and stir once.
- Cover the bowl tightly with plastic wrap or a plate and let it sit for 5 minutes undisturbed.
- Remove the cover and fluff the couscous thoroughly with a fork, breaking up any clumps.
- Season with black pepper, toss with fresh parsley, and serve immediately.
Notes
- Use broth instead of water for more flavor.
- Add a pinch of saffron or turmeric to the liquid for color and aroma.
- Couscous can be made ahead and reheated with a splash of water and a drizzle of olive oil.
- Stir in toasted pine nuts, dried currants, or diced dried apricots for a pilaf-style variation.
- Category: Main Course
- Cuisine: North African
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Fat: 10 g
- Carbohydrates: 50 g
- Protein: 8 g