Couscous is a North African dish made from tiny steamed balls of semolina flour. Though we think of it and cook it as a grain, couscous is actually a type of pasta. It’s one of the easiest, fastest, most versatile side dishes you can make. And it’s especially wonderful with stews or saucy main dishes. Depending on which brand you buy, you’ll find that there’s some variation on the suggested proportions of liquid to couscous.
Perfect Couscous
Servings 4 to 6 people
Ingredients
- 1 3/4 cup chicken broth or vegetable broth, (low sodium) or water
- 1/2 tsp salt
- 1 tbs unsalted butter
- 1 tbs extra virgin olive oil
- 1 1/2 cups 10 oz couscous
Instructions
- In a medium saucepan, bring the water (or broth), salt, butter, and oil to a boil. Stir in the couscous, cover tightly with a lid and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Serve warm.
- Freezer-Friendly Instructions: The couscous can be frozen for up to 3 months. When ready to serve, reheat it in the microwave until hot.