How to Cook Couscous

What I love most about cooking couscous is that it’s ready in 5 minutes. Does it get any easier?

Follow this guide on how to cook couscous for some simple tips to help you make a delicious, fluffy, exciting and tasty pot of couscous the next time you cook it.

Cooking couscous tip #1

Cook your couscous in broth or stock. This will impart the flavour of the broth or stock into your couscous.
If you don’t have broth or stock… no worries! Water will do just fine, just think about what else you could add to give it a little punch of flavour at the end. I’ve added my favourite broths and stock powders over here.

Cooking couscous tip #2

Add 1 tablespoon butter or ghee to the bowl when you add your hot water/broth. Fat plays such as integral part in infusing our food with flavour. This is another great way to make you couscous tasty.

Cooking couscous tip #3

Season generously with salt and pepper. Salt = flavour. You don’t need a lot, but a pinch or 2 of a good quality salt is going to transform your couscous into delicious tastiness.

Cooking couscous tip #4

It’s all about the topping. So even if you skipped steps 1-3 and just did this, you’ll be winning.

Flavour your couscous with some dried fruit (currants), spice roasted veggies, a squeeze of lemon, a drizzle of olive oil and vinegar, or a punchy dressing. Options galore!

Here’s a delicious simple couscous salad recipe to get you started.

Cooking couscous tip #5

Add 1 tablespoon of dried herbs to your bowl as you cook your couscous. No-ones ever had a problem with a sprinkling of dried herbs, am I right?

Cooking couscous tip #6

If you have a jar, add a preserved lemon segment. Chop the lemon into really fine slivers and stir through couscous either when you’re cooking it or after it has cooked.

How to Cook Couscous

Ingredients

• 1 cup couscous

• 1 cup boiling water / boiling broth

• A good pinch or 2 of salt (plus extra for seasoning)

• Pepper (plus extra for seasoning)

• 1 tbsp dried herbs

• 1 tbsp butter (or ghee or extra virgin olive oil)

• 1 – 2 tbsp extra virgin olive oil

Method

1. Bring your water or broth to the boil.

2. Measure out 1 cup of couscous and pour into a heat proof bowl.

3. Add salt, pepper, herbs, butter and water/broth. Mix well with a fork, then cover the bowl.
   I use my chopping board to cover the bowl. You could also use a saucepan lid or similar.

4. Leave the couscous to sit for 5 minutes.

5. Remove lid and pour over extra oil. Use a fork to fluff couscous.

6. Serve immediately, make into a salad or store in a container in the fridge for 3-5 days.
   If you have leftovers that you know you won’t eat. Store in snap lock bags / containers in the freezer for later.

Here are some other ideas for flavouring your couscous

➕ grated apple or pear, roasted walnuts or caramelised walnuts
➕ roasted beets and balsamic vinegar
➕ labneh (instead of sheep cheese) and a punchy salsa verde
➕ olive tapenade
➕ garlic focaccia croutons
➕ smacked cucumbers, cucumbers mixed with toasted sesame seeds, chilli and lime and stirred through
➕ these veggie and couscous sausage rolls were also a surprising hit.

There’s plenty more where that came from. Browse the Recipe Library or select a recipe below.