Couscous is made from tiny steamed balls of semolina flour. Though we think of it as a grain, it’s actually a type of pasta.
Course Side Dish
Cuisine Mediterranean
Keyword Culinary 2, Starches
Ingredients
1 ¾cupslow sodium chicken or vegetable brothor water
½teaspoonsalt
1tablespoonunsalted butter
1tablespoonextra-virgin olive oil
1 ½cupscouscous10 oz
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.
Notes
CousCous is a just a base (like plain pasta). Here are some things you can add to kick up the flavor:
Herbs: Couscous will always be better with a fresh lift of herbs. Chopped coriander and parsley are classic accompaniments, mint is excellent and you could also try other soft leaves such as basil.
Lemon: Grated lemon rind and a squeeze of juice will add extra zing.
Nuts: Toasted pine nuts or a few slivered almonds add lovely crunch.
Fruit: Many versions of couscous include dried fruit such as apricots or currants. Try craisins or pomegranate seeds (in season) for some sweet/sour balance.
Olives: Chopped green olive with preserved lemon (or lemon rind) is a classic combination and excellent served with chicken.