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:
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:
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How to Cook Perfect Couscous
- 400 g couscous
- 1 tbsp salted butter
- 1 tsp salt
- 500 ml boiling water
- 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.