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 prefer your couscous plain or with added flavor and texture from fresh herbs, dried fruit, or nuts, this recipe will show you how to make it both ways!
What Is Couscous?
Couscous is a traditional North African dish made of tiny steamed balls of semolina flour (it’s pasta!). It’s a staple food in countries like Morocco, Tunisia, and Algeria, and it’s also enjoyed in many other parts of the world.
It’s often served as a side dish with stews, tagines, or grilled meats, but it can also be enjoyed on its own. Because it’s so versatile and easy to prepare, Couscous has become a popular ingredient in many cuisines worldwide. It’s a great source of carbohydrates and fiber, and it’s also low in fat and calories.
Just like bulgur wheat, it is an incredibly fast and easy dish to prepare. Unlike other grains, there is not a lengthy boiling time required. To cook, simply add it to hot water or broth and let it steam. After a few minutes, it will be perfectly cooked and ready to enjoy.
Quick Tip
Is Couscous pasta? It is a type of pasta made from semolina wheat flour and water. Imagine a strand of dry spaghetti, cut into the teeniest, tiniest pieces possible. That would be couscous. And just like spaghetti, it’s the starting point for all sorts of delicious dishes.
What Couscous To Use
There are different varieties of couscous, but the most commonly available are small grain and pearl.
Small-grain, also known as Moroccan couscous, is the traditional and most widely used type of couscous. It has a fine texture and is the perfect size for steaming, which allows it to cook evenly and quickly. This type is best for salads, stews, or as a side dish and is the type of couscous we’re featuring in this recipe.
On the other hand, pearl couscous, also known as Israeli couscous, is larger and has a chewier texture. It’s made from toasted semolina flour and water, and it takes longer to cook than the small-grain type. This couscous is best used in soups or as a base for a grain bowl.
Quick Tip
Try Israeli (pearl) couscous in our Couscous Soup, Summer Couscous Salad, or Italian Couscous Salad. Use Morroccan (small) couscous in our Sweet Potato Couscous, Shrimp Couscous, or Sun Dried Tomato Couscous Salad.
How To Make Couscous Even Tastier
Couscous is a versatile and delicious dish that can be easily flavored in a variety of ways. Here are the ingredients we incorporate to make this recipe more flavorful:
- Use stock or broth instead of water: Using chicken or vegetable stock/broth instead of water will deliver a richer flavor.
- Add fresh herbs: Fresh herbs like cilantro, parsley, and/or mint add a fresh and fragrant flavor.
- Incorporate dried fruit: Dried apricots, cranberries, currants, or raisins add a sweet and chewy texture.
- Mix in nuts: Toasted almonds, pine nuts, or pistachios can add a nutty flavor and crunch.
- Use citrus: A squeeze of lemon or orange juice can add a bright and tangy flavor.
What To Serve With Couscous
- Tagines: Couscous is traditionally served as a side dish with tagines. These are slow-cooked stews that are typically made with meat and vegetables. Tagine is also named of the cooking pot used in these recipes.
- Grilled meats: Couscous can be served as a side dish with grilled meats like chicken, lamb, or beef. The light and fluffy texture is a great complement to the charred and smoky flavors of grilled meats.
- Roasted vegetables: Couscous makes a delicious bed for roasted vegetables like eggplant, zucchini, or bell peppers.
- Salads: Use as a base for a salad by mixing it with chopped vegetables, nuts, and a tangy vinaigrette. This makes for a light and refreshing lunch or side dish. (Or try our Kale Couscous Salad!)
- Curry: It can be served as a side dish with curry, a spiced and fragrant sauce typically made with meat, vegetables, and coconut milk.
Variations
Make This Couscous Your Own!
- Add vegetables: Stir in some diced vegetables, such as roasted bell peppers, sautéed zucchini, or steamed broccoli.
- Use different herbs: If you’re not a fan of cilantro or parsley, consider using other fresh herbs, such as mint, basil, or dill.
- Swap dried fruit: Try using different types of dried fruit instead of apricots or currants. Chopped dates, figs, or raisins would all work well in this dish.
- Add protein: To make this dish more substantial, consider adding some cooked chicken, shrimp, or chickpeas.
- Spices: Consider adding some spices to the couscous to give it a little more kick. Try using cumin, coriander, paprika, or turmeric for a Moroccan-inspired flavor.
Storage
Once the Couscous has been cooked, it can be stored in the refrigerator for up to 3-4 days. Simply transfer the leftovers to an airtight container and place in the fridge. When ready to eat, reheat it in the microwave or on the stove with a little bit of water or broth to refresh the texture.
More Simple Side Dishes:
- How To Cook Farro baked in the oven!
- Lemon Rice with fresh herbs
- Amazing Curry Rice made in one pan
- Roasted Sweet Potatoes with the best seasoning blend
- Winter Salad with a creamy maple vinaigrette
Couscous
Ingredients
For Plain Couscous
- 1 cup couscous (Note 1)
- 1 cup chicken or vegetable stock (water will also work)
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon fine sea salt
Add for a Jazzed-Up Couscous
- 3 tablespoons finely chopped fresh herbs (we like a combo of cilantro & flat-leaf parsley)
- 1 large lemon (½ tsp zest; 2 tbsp juice)
- ¼ cup diced dried apricots/currants/golden raisins packed (or a combo of all!)
- 2 tablespoons toasted pine nuts (Note 2)
Instructions
- 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
