How to Cook Couscous {The Best Recipe & Tips}
This classic Couscous recipe is not difficult, but there are a few simple tricks to perfecting this quick, delicious and healthy side dish. Here’s a foolproof method that works every time!
Servings: 4
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
Salt: When you add salt, add a little at a time and how much you need will depend on the saltiness of the stock you use.
Using stock: You can use whichever stock you prefer (ie chicken) but I tend to stick with a good quality vegetable stock. I like Marigold brand. I buy it in bulk on Amazon.
Nutrition
Calories: 338kcal | Carbohydrates: 63g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 406mg | Potassium: 140mg | Fiber: 4g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 1mg