Couscous

Couscous

Couscous is a versatile and quick-to-prepare dish that’s a staple in many North African cuisines. It’s often served as a side or base for a variety of toppings. Here’s a basic recipe for making couscous, along with a couple of variations to enhance it.

Basic Couscous Recipe

Ingredients:

  • 1 cup couscous
  • 1 cup water or chicken/vegetable broth
  • 1 tablespoon olive oil or unsalted butter
  • Salt, to taste

Instructions:

  1. Prepare the Liquid:
    • In a medium saucepan, bring the water or broth to a boil. Add a pinch of salt if using water.
  2. Add the Couscous:
    • Stir in the couscous and remove the saucepan from heat immediately.
    • Cover the saucepan with a lid and let it sit for 5 minutes to allow the couscous to steam and absorb the liquid.
  3. Fluff and Serve:
    • After 5 minutes, remove the lid and use a fork to fluff the couscous, breaking up any clumps.
    • Stir in the olive oil or butter for added flavor and richness.
  4. Serve:
    • Serve the couscous warm as a side dish or base for your main course.

Variations and Add-Ins

1. Herbed Couscous:

  • Add 2 tablespoons of chopped fresh herbs such as parsley, cilantro, or mint after fluffing the couscous.
  • You can also mix in a tablespoon of lemon juice for a fresh, zesty flavor.

2. Mediterranean Couscous:

  • Mix in 1/2 cup chopped cherry tomatoes, 1/2 cup sliced olives, and 1/2 cup crumbled feta cheese.
  • Add a handful of chopped fresh basil or oregano for extra flavor.

3. Couscous with Vegetables:

  • Sauté diced onions, bell peppers, and zucchini in a bit of olive oil until tender. Stir the cooked vegetables into the couscous.
  • You can also add roasted vegetables or steamed greens like spinach or kale.

4. Spiced Couscous:

  • Add 1/2 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, and a pinch of cinnamon to the boiling liquid for a spiced version.
  • Garnish with toasted almonds or raisins for extra texture and flavor.

5. Couscous Salad:

  • Combine cooked couscous with diced cucumbers, cherry tomatoes, red onion, and a simple vinaigrette made of olive oil, lemon juice, salt, and pepper.
  • Add feta cheese or chickpeas for protein and additional flavor.

Tips:

  • Fluffing: Always fluff the couscous with a fork to keep it light and prevent clumping.
  • Liquid Ratio: The typical ratio is 1 cup couscous to 1 cup liquid, but check the package instructions as some brands may vary.
  • Resting Time: Letting the couscous sit covered after cooking allows it to fully absorb the liquid and results in a better texture.

Enjoy your couscous as a delicious and adaptable side dish or main course!