Unlock the magic of Perfect Couscous in just 10 minutes! A simple process of boiling, covering, and fluffing leads to a fluffy, flavor-packed delight every time.
If you are looking for a quick and simple side dish then you have come to the right place! Although I love rice pilaf, quinoa pilaf, and twice baked potatoes, I have been wanting to add something new into the rotation that doesn’t take a lot of time. That’s why I love this recipe! It only takes 10 minutes and then you will have a delicious bowl of cous cous at your fingertips!
Couscous is a traditional North African dish made from tiny granules of semolina wheat also known as durum wheat. It’s a staple food in many North African countries and has gained popularity worldwide due to its versatility and ease of preparation. Couscous is also made from small steamed balls of semolina flour. Despite being commonly perceived as a grain, it’s essentially a type of pasta. It is usually steamed and can be flavored or combined with various ingredients like vegetables, meats, and spices.
Dress it upHerbs: Couscous will always be better with a fresh lift of herbs. … 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.
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Herbs: Couscous will always be better with a fresh lift of herbs. …
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Lemon: Grated lemon rind and a squeeze of juice will add extra zing.
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Nuts: Toasted pine nuts or a few slivered almonds add lovely crunch.
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Fruit: Many versions of couscous include dried fruit such as apricots or currants.
Why We Love Couscous
- Ready in just 10 minutes, perfect couscous is a time-saver for busy lifestyles.
- It adapts to countless recipes, from salads to main dishes, fitting any meal.
- This seasoning offers a pleasing, light, and fluffy texture that complements various ingredients.
- Paprika: Imparts a sweet, slightly smoky flavor and a vibrant color.
- Minced Shallot: Provides a subtle, sweet flavor with a hint of sharpness.
- Low-Sodium Chicken Broth: Infuses the couscous with a savory, umami depth.
See the recipe card for full information on ingredients and quantities.
- Traditional Couscous: The original variety with small grains. Steaming small-grain couscous in a couscoussier achieves a fluffy texture through multiple steaming.
- Israeli Couscous (Pearl Couscous): It has larger, pearl-shaped grains, and a chewier texture.
- Lebanese Couscous: It’s larger than traditional couscous, and used in Middle Eastern dishes. Known for its nutty flavor and firm texture.
- Moroccan Couscous: The smallest, quickest to cook, and ideal for salads due to its light texture and flavor absorption. Each type brings its unique qualities to a range of dishes.
How to Cook Couscous
Step 1: Set a large skillet or medium Dutch oven over medium-low heat. Add oil and cook the shallot until translucent, about 2-3 minutes. Pour in the broth, and season with salt, garlic powder, paprika, pepper, and parsley.
Step 2: Turn the heat up to medium-high and bring the liquid to a boil. Once boiling, add the couscous, stir, cover with a lid, and remove from the heat. Allow the couscous to sit, covered, for 5 minutes.
Step 3: Remove the lid and fluff with a fork before serving.
Absolutely! Fresh herbs like parsley, cilantro, or mint can provide a burst of freshness and vibrant flavor.
To enhance your Couscous, consider adding toasted pine nuts, slivered almonds, roasted pistachios, or your preferred nuts. These options can contribute a delightful crunch and nutty taste. For a touch of sweetness and chewiness, experiment with raisins, chopped dried apricots, and currants, which offer a sweet-tart contrast.
Yes, lemon juice is a fantastic way to add a bright and citrusy kick. Simply drizzle fresh lemon juice before serving to enhance its flavor.
STORE the cooked Couscous in an airtight container in the refrigerator for up to 5 days. To FREEZE, place it in a sealed container for up to 3 months.
When REHEATING, sprinkle a little water or broth over the cous cous to moisten, then microwave or reheat in a skillet over low heat. Stir occasionally to ensure it heats evenly.
How to Cook Pearl Couscous | Julia At Home
FAQ
How do you make couscous taste better?
What can I add to couscous?
What can I add to couscous to make it less dry?
Why is couscous bland?
How do you add flavor to couscous?
When it comes to adding flavor to couscous, there are many options. You can start by sautéing vegetables such as onions, bell peppers, and garlic in olive oil before adding them to the couscous. Adding a variety of herbs and spices such as cumin, coriander, paprika, thyme, and oregano can also give the couscous a boost of flavor.
What are the health benefits of Couscous?
The health benefits of couscous are: 1. Improves cardiovascular system: One of the most important components of couscous is selenium, which is a trace mineral that is very difficult to find in food sources, but it is an essential mineral in human body. Selenium functions as a powerful antioxidant that functions mainly in the blood vessels to reduce the build-up of plaque and dangerous LDL cholesterol on artery and vein walls. 2. May have an anti-cancer potential: As mentioned earlier, selenium is a very beneficial element of couscous that has a wide range of health benefits, including a key role in the metabolic pathways which may lead to the proliferation or protection in certain cancers. Deficiency of selenium in the body has an increased risk of prostate cancer appearance. 3. May boost immune system: The natural antioxidant qualities of selenium help fight against the proliferation of free radicals and other toxins in the bloodstream and body’s system. Selenium stimulates the regeneration of vitamin C and vitamin E, both of which play an important role in bogy’s defence mechanism. 4. May improve muscle mass: Selenium is one of the important parts of developing muscle mass as an essential part of protein metabolism and muscle development. 5. May aid in wound healing: Couscous can be a big help while healing wounds since it provides large amounts of protein. Protein is an integral part of wound healing, as well as in the metabolism of enzymes that aid in wound repair.
What goes well with couscous?
Couscous is one of the most versatile sides out there. It looks and cooks like a grain, but it’s actually a semolina pasta. Just about everything pairs well with couscous. Simply cook it in broth or stock and add in some herbs, veggies, or even fruits. The possibilities with couscous really are limitless. Pick a non-instant couscous.