Cuisson Couscous Recipes

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HOW TO COOK COUSCOUS



How to Cook Couscous image

Learn how to cook couscous perfectly every time! It takes just 15 minutes and a handful of ingredients. This quick couscous recipe is a great side next to your favorite protein, or use it as a bed to a tasty stew.

Provided by Suzy Karadsheh

Categories     Side

Number Of Ingredients 9

1 cup low-sodium broth or water
Extra virgin olive oil
Kosher Salt
1 cup dry instant couscous (I used this couscous)
To Flavor (optional)
Pinch of cumin (or spice of your choice)
1 to 2 garlic clove (minced and sauteed in extra virgin olive oil)
2 green onions (chopped)
Fresh herbs to your liking (I used parsley and dill)

Steps:

  • In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
  • Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
  • Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
  • Uncover and fluff with a fork.
  • You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!

Nutrition Facts : Calories 202 kcal, Sodium 1.1 mg, Fat 1.1 g, SaturatedFat 0.1 g, Carbohydrate 34.2 g, Fiber 5.3 g, Protein 7.1 g, ServingSize 1 serving

PERFECT COUSCOUS



Perfect Couscous image

Couscous isn't a grain, as some people may think - it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely instant couscous that's been steamed and dried so it cooks very quickly, for a fast and easy side dish or base for a salad or bowl. Look for whole wheat couscous in your supermarket; it cooks in the same time as the regular variety and has all the virtues of whole wheat pasta. This recipe makes a big batch for make-ahead meal prep but is easily halved.

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield about 6 cups

Number Of Ingredients 4

2 cups water or low-sodium chicken or vegetable broth
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups regular or whole wheat couscous

Steps:

  • Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat. Cover and let sit 5 minutes.
  • Fluff the couscous thoroughly with a fork (the more you fluff, the more separate and light the grains will be). Season with salt and pepper. If you are making the couscous ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container up to 5 days.

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