Couscous is a useful (and delicious!) no-cook starch side that’s traditionally served with some sort of stew. A staple throughout North Africa, the classic starch of choice for Moroccan dishes like tagine, just pour over hot liquid, leave to soak for 10 minutes, then fluff!
What exactly is couscous??
Many people think couscous is a grain, but actually they are teeny tiny balls made of semolina flour so it’s actually more of a pasta.
And the beauty of the teeny size of these balls is that they are so small, they don’t need to be cooked. You literally just pour over hot liquid, leave it covered for 10 minutes, then voila! “Cooked” and ready to serve!
What you need for couscous
Here’s what you need to make the couscous.
Couscous;
Chicken or vegetable stock – tastier than using just water for soaking;
Oil (or butter) helps the grains separate easier, as well as adding flavour; and
Lemon – for a little spritz of fresh to perk it up, especially great when serving with flavour loaded Middle Easter food.
Couscous Flavourings
For an extra little touch, add a sprinkle of fresh herbs (parsley and mint or coriander/cilantro is a classic combination) or fruit and nuts.
But me, I just can’t help myself. I do it all – the fresh herbs, the dried fruit and the nuts!
Serve with all things Middle Eastern, but especially stewy things like tagine. It’s made for soaking with flavourful broths!
No video for this one. You don’t need it – it’s dead easy! 😉 – Nagi x
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Couscous
Ingredients
- 2 cups couscous
- 2 cups chicken or vegetable stock , low sodium
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
Herb option:
- 2 tbsp coriander/cilantro , finely chopped
- 2 tbsp parsley , finely chopped
Fruit and nuts:
- 1/3 cup dried apricots , chopped
- 1/3 cup currants or sultanas
- 2 tbsp slivered almonds , toasted
Instructions
- Heat chicken stock until boiling using whatever method you choose (stove, 3 – 4 minutes in microwave on high).
- Pour over couscous in a heatproof bowl. Shake to level the couscous, cover with plate (or cling wrap).
- Leave for 10 minutes, then fluff with fork. Stir through olive oil, lemon juice and salt.
- Stir through either herbs or fruit & nuts. Or as I do, use it all! Keep warm until ready to use. Ideal served with Tagine, or anything Middle Eastern.
Recipe Notes:
Nutrition Information:
Life of Dozer
When Dozer got a construction hat…. safety first!!
could I use some hazelnuts here? I don’t have almonds sadly but I have some hazelnuts in the cupboard, wondering if that would be nice, thanks
Would this couscous go with salmon? Am looking for something to go with baked salmon and asparagus.
Thanks
Making this one again for guests tonight, along with other recipes from Arabian feast. I also “add everything” which is craisins, dried apricots, slivered almonds and chopped fresh parsley and mint. So, so good with Chicken or Lamb shawarma, roasted veg, hummus, yoghurt sauce and the red cabbage salad. Hope we have left overs!!!!
Prepared the couscous according to directions on my package (different cook time) but otherwise followed your recipe – chicken broth in place of water is a winner – garnished with your suggested toasted almonds and parsley. Served with your Chicken Tagine – both recipes are keepers.
Can this be eaten cold?
Hi Tyler – yes you could eat it cold. It’s traditionally served with a hot stew ladled over it but it is still tasty cold! N x
We made the fruit and nut kind to go with the tagine and it was just perfect!
Another fabulous recipe from Nagi. I’m hooked on her recipes now. If you follow her instructions and tips, its a no brainer.
I have barberries instead of currants/sultanas and toasted pine nuts instead of almonds. It’ll be awesome!
Yes most definitely Hollis!!! N x
De-lic-ious!! Added some (quite a lot) ginger and used Raz-el-Hanout instead of spice mix (lazy)….. but wonderful!
Sounds great Kea!! N x
Love couscous so simple so nice, so go with anything andDefo go with the all in strategy just two things for me sultanas only and pre soak in promeganite juice or other till nice and plump and juicy and if you desire heat add the best quality genuine hot smoked paprika you can afford to the stock.
Doing this again with the Syrian chicken.mmmmm.
Many thanks.
Dozer’s such a supahstah!!!
😂 Isn’t he just?!
Thank you for this recipe – I try to eat at least 2 vegan meals a day for health reasons so this will be a welcome addition.
I hope you try it and love it Janie! N x