If you're looking for a quick, easy, and versatile side dish to complement any meal, Couscous is the perfect choice. It's a traditional North African dish made of tiny steamed balls of semolina flour that can be cooked in just minutes. Not only is it quick to prepare, but it's also a blank canvas that can be flavored in countless ways. Whether you're a fan of fresh herbs or dried fruit and nuts, this recipe will show you how to add flavor and texture to this beloved dish.
COUSCOUS: In a medium-sized pot, bring the stock/broth (or water), salt, and oil to a boil over high heat. As soon as it's boiling, remove from heat and stir in the couscous. Press to be in an even layer then cover pot with a tight-fitting lid (or secure plastic wrap on top). Let sit and steam for 5 minutes. After 5 minutes, remove the lid and use a fork to fluff the couscous and break up any clumps.
JAZZ IT UP (OPTIONAL): If desired, add all (or some) of the options for jazzed-up couscous. Gently stir through. Keep warm until ready to use.
Notes
Note 1: Couscous: This recipe method only works for small-grain, also known as Moroccan couscous. This method won't work with larger (pearl) couscous or any other type of grain.Note 2: Pine nuts: Toast pine nuts for the best flavor and texture! To toast pine nuts, place them in a dry skillet over medium heat. Stir them frequently and keep a close eye on them, as they can burn easily. Toast the pine nuts for about 3-5 minutes, or until they are lightly golden brown and fragrant. Remove them from the heat and let them cool slightly before stirring them in the couscous.