20 Crazy Good Recipes for Couscous (2024)

FAQs

What is good to add to couscous? ›

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.

Couscous can be served as a side dish or a main meal, and goes well with beef, chicken, fish, lamb or as part of a vegetarian meal (with beans, tofu, etc.) You can also stir in additional ingredients (vegetables, nuts, dried fruit) to add something special to your couscous and make it a more substantial dish.

Cooking couscous is easy, especially once you nail the couscous water ratio! You'll need 1 ¼ cups water or broth per 1 cup of Golden Couscous. After you bring your water or broth to a boil with a ½ teaspoon of salt, add your couscous. To give it a smoother texture, add in butter or oil with the couscous.

Source of fibre. Couscous is a source of fibre, but to optimise levels, it's worth looking for wholemeal couscous, which is made from the whole grain. Fibre supports digestive health and alleviates constipation, and research suggests it may help improve levels of beneficial bacteria in the gut.

Whole-grain couscous is a good source of fiber. Fiber is good for you in a lot of ways. It can stop your blood sugar from spiking and can keep you fuller longer. It also can help lower cholesterol, which can reduce your chances of heart disease.

Once cooked, couscous pairs nicely with North African and Middle Eastern spices and ingredients. Fresh soft herbs like parsley, mint and coriander, tomatoes, spring onions, garlic, lemon, preserved lemon, olives, chilli, pomegranate, almonds and dried fruits are all good friends of couscous.

In Morocco, Algeria, Tunisia, and Libya, it is generally served with vegetables (carrots, potatoes, and turnips) cooked in a spicy or mild broth or stew, usually with some meat (generally, chicken, lamb, or mutton).

While couscous and white rice have almost the same amount of calories per 100 grams, couscous contains more protein and higher amounts of vitamins and minerals so can be considered a healthier option in those departments. Both grains can support weight loss when incoporated into a balanced, healthy diet.

Method. Place the couscous, cumin, paprika and a big pinch of salt into a bowl. Stir to combine, then pour over just enough boiling water to cover the couscous. Cover the bowl and leave for about 10 minutes.

All couscous is made from semolina. Semolina is the name we give to flour that is ground from durum wheat. Durum wheat is a very hard wheat, higher in protein than the wheat all-purpose flour is made from. Semolina is golden yellow and gives couscous a nuttier taste than a pasta made with all-purpose flour.

How much couscous for 1 person? ›

You want to have around 60g of couscous per person. Only boiling water is needed to cook your couscous, but the important bit is the couscous to water ratio, you should abide by the 1:1 rule.

Use a ratio of 1½ cups of water per 1 cup of couscous. Bring the water to a boil either on the stove or in the microwave. Pour the couscous into the boiling water, cover, and let sit for 5 to 10 minutes. When the granules have absorbed all the liquid, fluff the cooked couscous with a fork and serve.

You don't let it sit long enough. Those tiny granules of couscous need time to soften. Make sure your pot remains covered to capture the steam from the hot water.

Bring 1 cup water (or broth) and salt (if using) to a boil in a medium saucepan. Stir in couscous. Cover and cook until the water is absorbed, about 5 minutes.

Once cooked, couscous pairs nicely with North African and Middle Eastern spices and ingredients. Fresh soft herbs like parsley, mint and coriander, tomatoes, spring onions, garlic, lemon, preserved lemon, olives, chilli, pomegranate, almonds and dried fruits are all good friends of couscous.

I cook couscous with a third more water then the amount of cous cous, then throw some butter in to stop it drying out. Big fan of cous cous, it just takes on any flavour you throw at it, soy sauce, chicken stock, chilli sauce, whatever. All good.