How to Cook Perfect Couscous without a Couscous Steamer

Couscous

Estimated reading time: 2 minutes

Simple, quick and easy, perfect couscous. From this basic recipe, you can go anywhere with the flavours and how to serve your couscous. Perfect with tagines of course but also great served with curries and amazing as a salad anytime of the year, whether warm, cold or at room temperature.

Check out this Pesto Couscous Salad:

Pesto Couscous Salad Lunchbox

Make Ahead: Treat it like you would cooked rice, If you’re planing to serve it warm, reheat it very gently in the microwave oven or on the stove for a minute or two. On the stove, just fry it without any oil, oil will encourage clumping.

To jazz up this plain couscous, you can add vegetables, nuts, seeds, dried fruit or cheese, there are so many ways to go with this. However, if I’m serving it with tagine, I prefer to leave it fairly plain, so that it can show off the flavour of the tagine. For ideas on what you can serve couscous with, take a look at the following:

If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood

Lin xx

Couscous

How to Cook Perfect Couscous

Simple, quick and easy, perfect couscous recipe, without the use of a traditional couscous steamer.
5 from 69 votes
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Course: Main Course
Cuisine: Moroccan (North African)
Keyword: couscous, moroccan
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Servings: 6 (Serves 4-6)
Calories: 268kcal
Author: Azlin Bloor

Ingredients

  • 400 g couscous
  • 1 tbsp salted butter
  • 1 tsp salt
  • 500 ml boiling water

Instructions

  • Heat the butter in a saucepan on medium high heat and fry the couscous for about 2 minutes until lightly fragrant.
  • Add salt and stir to mix.
  • Take the saucepan off the heat and leave to cool for a minute to reduce the splattering when pouring the boiling water.
  • Pour the boiling water onto the couscous in the pan, stir and cover with a lid. Stand a little away from the pan in case the couscous does splatter, you don’t want to get burnt.
  • Leave to stand, covered, undisturbed for 5 minutes.
  • After the 5 minutes, get a fork (not a spoon) and gently fluff up the couscous thoroughly. TIP: Using a spoon will result in clumps.

Nutrition

Calories: 268kcal | Carbohydrates: 52g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 415mg | Potassium: 111mg | Fiber: 3g | Sugar: 1g | Vitamin A: 59IU | Calcium: 19mg | Iron: 1mg

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4 thoughts on “How to Cook Perfect Couscous without a Couscous Steamer”

  1. These are awesome tips to preparing the perfect cous cous. I always feel a little nervous cooking it just right, so these tips will serve me well 🙂

  2. Thank you , I will now make it perfect.I alwaus wondered if one can toast couscous, now I know I can.

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