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Simple Couscous is my go to speedy side dish. Keep a pack in the cupboard for when you need a quick, delicious, carb in under 10 minutes. Here’s how I make if perfectly, every time!
Fun fact: When I had newborn twins, Couscous pretty much saved my dinner times.
I had NO brain space or time for any food that took too long, and yes, this trusty carb came to my rescue as a side dish for so many recipes.
Let’s face it, making Couscous is not difficult, but I’m here to tell you that there are a few tips and tricks to take on board (plus ideal quantities of liquid:granules ratio) that will help you get the most out of this fantastic side dish. No sloppy semolina in sight, just lovely and fluffy grains.
It will soak up all of your sauces, bulk out your salads and stay fresh in the fridge for when you need it. You can also custom-flavour it in many ways too. Enjoy!
Why you’ll love this Couscous recipe
⭐️ Affordable
⭐️ Stores well so is ultra convenient
⭐️ It’s quick and fuss-free
Ways to use cooked Couscous
This is such a versatile ingredient that’s cheap and easy to work with. You can even batch cook it and then store it in the fridge to enjoy with your lunches, packed lunches or dinners during the week.
I like to use it as:
➡️ A side dish for any recipe that has a sauce the needs to be soaked up
➡️ As a carb addition to ‘bulk’ out your salads
➡️ For meal prep lunches
Using stock to cook Couscous
This is the single best trick for cooking tasty Couscous and I urge you to make it this way!
You can use whichever stock you prefer (such as chicken), but I tend to stick with a good quality vegetable stock.
I like Marigold brand. I buy it in bulk on Amazon and you can really tell the difference.
Couscous Recipe Ingredients notes
- Couscous – For one batch that serves about 4 people for a main meal, I use 320g (which is about 11.3oz). Buy the larger bags of plain couscous, rather than the pre-flavoured packets
- Vegetable stock – Use good quality stock (I like Marigold) and make about 400ml with boiling water
- Other additions – Olive oil (use extra virgin if you have it), salt and freshly ground black pepper
- Flavourings – A little subtle flavour is great in couscous, such as finely chopped mint, lemon zest, chopped cucumber and tomatoes, pomegranate seeds, or anything else you fancy.
How to make Couscous
1. Put the couscous into a large bowl and pour over the stock. Cover and leave to stand (as per the recipe below). Remove the cover or plate (the liquid should be absorbed).
2. Use a fork to gently fluff the couscous to separate the grains. Drizzle over the olive oil, plenty of salt and pepper and the mint if using. Mix through with the fork.
How to store
In the fridge
Keep it in the fridge and reheat it in the microwave, or even better, serve it cold.
It should keep fine for up to 3 days.
In the freezer I wouldn’t recommend freezing this.
Top tipS
Salt
When you add the salt, add a little at a time because how much you need will depend on the saltiness of the stock you use.
What to add to the couscous
Really you can add anything you like! Try out different flavours that go with the whole dish you’re cooking. You can add herbs and spices, nuts and vegetables, salad, meat or even fruit.
serve with…
FAQs
It comes in tiny granules of semolina and is enjoyed in the same way you would rice or pasta, and it’s dry like them so it stores easily. It doesn’t have a strong flavour but it soaks up and takes on the flavour of the main part of the dish.
It comes from North Africa, so is often found in cuisines like Moroccan, and it works with both vegetarian and meat dishes.
Really we’re not cooking couscous, we’re just ‘rehydrating’ it, which is why it’s SO easy and quick to make!
Yes! Couscous is great as a cold dish after it’s been cooked/rehydrated and it’s delicious in salads and similar cold meals.
No, it is not. Semolina, which is what couscous is made from, comes from durum wheat, which contains gluten.
You may find alternatives on the market, or replace it for rice or quinoa instead.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
How to Cook Couscous {The Best Recipe & Tips}
Ingredients
- 320g Couscous
- 400 ml Boiling vegetable stock, 14 fl oz (UK)
- 1 tbsp Olive oil
- Salt and freshly ground black pepper
Optional:
- 1 tbsp Chopped fresh finely chopped mint
Instructions
- Put the couscous into a large bowl and pour over the stock.
- Cover (I use a dinner plate, sitting on top of the bowl) and leave to stand for 5 minutes.
- After 5 minutes, remove the cover or plate. The liquid should be absorbed.
- Use a fork to gently fluff the couscous to separate the grains.
- Drizzle over the olive oil, plenty of salt and pepper and the mint if using. Mix through with the fork.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
