Antonio Mcgowan
Couscous is a type of pasta made from semolina flour from crushed durum wheat. It is a staple food in North African cuisine and can be found in a variety of shapes and sizes, from tiny grains to larger pearls. Cooking couscous is a quick and easy process that can be done in a variety of ways, depending on the type of couscous being used. One popular method is to toast the couscous in a skillet with extra virgin olive oil until it turns a golden brown colour, before adding it to boiling water or broth. This gives the couscous a subtle nuttiness. Spices, herbs, and other ingredients can also be added to infuse the couscous with flavour.
| Characteristics | Values |
|---|---|
| Type of Couscous | Moroccan, Israeli, Traditional (white or whole wheat) |
| Cooking Method | Steaming, Boiling, Toasting |
| Ingredients | Broth, Water, Olive Oil, Salt, Spices, Herbs, Vegetables, Meat |
| Preparation Time | 15 minutes |
| Serving Suggestions | Salad, Side Dish, Stew, Soup |
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What You'll Learn
Toast couscous in a skillet with olive oil
Toasting couscous in a skillet with olive oil is an optional step when preparing couscous, but it can add a great depth of flavour and a subtle nuttiness to the dish. To do this, heat about 1 to 2 tablespoons of extra virgin olive oil in a non-stick skillet. You can use a milder variety of extra virgin olive oil, such as Greek, Arbequina California, or Nocellara Italian. Once the oil is heated, add the uncooked couscous and toss it constantly using a wooden spoon until the granules turn a nice golden brown. Be careful not to over-brown the couscous—a golden hue is all you need.
This technique can be used for pearl couscous as well. Before adding the couscous to the skillet, you can sauté a thinly sliced onion, shallot, or a couple of cloves of minced garlic in the olive oil. You can also add a bay leaf, a cinnamon stick, or a pinch of nutmeg or turmeric to the saucepan for extra flavour.
After toasting the couscous, you can proceed with the rest of the recipe. This usually involves stirring the toasted couscous into boiling water or broth, covering the saucepan, and letting it sit for about 10 minutes until all the liquid is absorbed. Finally, uncover and fluff the couscous with a fork, and add salt and any desired spices and herbs to taste.
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Use broth for cooking liquid
Using broth as the cooking liquid is a great way to infuse couscous with flavour. You can use vegetable or chicken broth, or even meat stock. If you use a broth, you may not need to add salt, depending on how salty the broth is.
The general rule is to use one cup of broth for every cup of couscous. However, some recipes call for a little more liquid than is necessary to completely cover the couscous, which equates to roughly one and a quarter cups of broth per cup of couscous.
You can also add other ingredients to the broth to enhance the flavour of the couscous. For example, you could add a drizzle of extra virgin olive oil and a pinch of kosher salt. Some recipes suggest adding a squeeze of lemon juice to balance salty flavours. You could also add onion, shallot, or garlic to the broth.
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Add herbs and spices
Couscous is a versatile side dish that pairs well with just about everything. You can serve it plain, or mix in spices and herbs to give it more flavour.
If you want to add herbs, it's best to use fresh herbs, adding them in after the couscous has absorbed all its water but before you fluff it. Some herbs that pair well with couscous include flat-leaf parsley, coriander, dill, mint, chives, lemon thyme, and bay leaf. You can also add dried Italian herbs.
When it comes to spices, you can add a pinch of ground cumin, paprika, nutmeg, or turmeric. You can also add garlic powder, or sautéed garlic cloves. For a more savoury flavour, add your favourite type of onion, such as red onion or green onions. You can also add vegetables like tomatoes, cucumbers, or carrots.
For a more unique flavour, you can add dried fruit like raisins, figs, dates, apricots, or prunes, as well as nuts like walnuts, pecans, pine nuts, or slivered almonds. You can also add lemon zest or lime juice for a bright citrus flavour.
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Use a 1:1 ratio of couscous to liquid
To make fluffy and flavourful couscous, it is recommended to use a 1:1 ratio of couscous to liquid. This means that for every cup of dry couscous, you will need a cup of boiling broth or water.
Using too much liquid will make your couscous sticky, while using too little will result in a drier texture. If you are making a large batch, you may want to reduce the ratio slightly to avoid the couscous becoming too wet. For example, for five cups of couscous, you would use between four and four and a half cups of liquid.
You can use water, but if you want to infuse the couscous with flavour, it is better to use broth. Vegetable or chicken broth are good options. You can also add a drizzle of extra virgin olive oil and a pinch of kosher salt to the liquid before adding the couscous.
Once you have added the couscous to the boiling liquid, stir it, then immediately remove it from the heat. Cover the saucepan and let the couscous sit undisturbed for about 10 minutes, until it has fully absorbed the liquid. Then, fluff it up with a fork.
You can serve the couscous plain, or add spices and herbs to give it more flavour. Some suggestions include a pinch of ground cumin, chopped parsley, dill, green onions, or fresh herbs of your choice.
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Serve with roasted vegetables
How to perfume couscous with roasted vegetables
Ingredients
- Couscous
- Roasted vegetables of your choice (co: 3,7,11,19>cauliflower, zucchini, eggplant, red pepper, onion, garlic, etc.)
- Olive oil
- Salt and pepper
- Herbs and spices (co: 1,2,5,11,17,21>parsley, mint, coriander, cinnamon, cumin, etc.)
- Lemon juice
- Chicken or vegetable broth (optional)
Instructions
First, prepare the vegetables by chopping them into uniform pieces, about 1 to 1.5 inches in size. You can use any combination of vegetables you like, but aim for a variety of colours and textures. Drizzle the vegetables with olive oil, salt, and pepper, and roast them in a preheated oven at 400-475°F for 20-45 minutes, or until they are tender and browned.
While the vegetables are roasting, prepare the couscous. For plain couscous, simply pour boiling water over the couscous in a 1:1 ratio, cover, and let it sit for about 10 minutes until the water is absorbed. Fluff with a fork and season with salt and pepper to taste.
To add more flavour to the couscous, you can toast it in a skillet with olive oil before adding the boiling water. You can also use chicken or vegetable broth instead of water, or add herbs and spices like parsley, mint, coriander, cinnamon, cumin, etc.
Once the couscous and vegetables are ready, toss them together in a bowl. You can also add other ingredients like chickpeas, almonds, raisins, or a dressing made with lemon juice, olive oil, and spices. Serve the couscous and roasted vegetables warm or cold as a side dish or a filling meat-free meal.
Variations
You can also try using pearl couscous, also known as Israeli couscous, which is larger and chewier than regular couscous. Pearl couscous is typically boiled in water or broth for about 14 minutes and can be used in salads, soups, or as a base for grilled chicken or tuna bowls.
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Frequently asked questions
To perfume couscous, you can toast it in a skillet with extra virgin olive oil and a pinch of salt before adding your cooking liquid. This will give it a subtle nuttiness.
Use broth instead of water to infuse the couscous with flavour.
You can add any herbs, spices, butters, or olive oils to boost the flavour of your couscous. Try rosemary, basil, garlic, shallots, coriander, pine nuts, lemon juice, or parsley.
Follow a 1:1 ratio of liquid to couscous. Bring your liquid to a boil, add the couscous, cover the pot, and remove from the heat. Let it stand for 5-10 minutes, then fluff with a fork.
