Easy, Fluffy Stovetop Couscous
Couscous is a slightly nutty, mild-flavored, teeny tiny pasta that cooks up just like rice. It takes about 15 minutes to make, and it's great for soaking up sauces, adding to soups and stews, and turning into salads.
Servings: 4 People
Ingredients
Instructions
- Heat the water (or diluted broth) in a small pot over high heat until it boils. Add the olive oil and salt, stir in the couscous, and cover. Remove from the heat and let it sit for 10 minutes, until all of the liquid is absorbed.
- Use a fork to fluff the couscous. You can fluff it and then recover it in the pot to keep it warm.
Video
Notes
- Do not lift the lid of the pot while the couscous is steaming in the boiling water.
- Don’t let the couscous sit for more than 20 minutes without fluffing it or it might clump up.
- If you want to cool the couscous to use in salads or store for another day, cool it after you fluff it. Spread it out on a rimmed baking sheet lines with parchment paper andcool before packing it up.
- Cooked couscous will keep in the fridge in an airtight container for up to 5 days. It can also be frozen in a freezer-proof container or zipper-top bag. Label it with the date and contents, and use within 6 months.
- Couscous is made from semolina wheat, so it is not gluten-free.
Nutrition
Calories: 180kcal | Carbohydrates: 33g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 299mg | Potassium: 72mg | Fiber: 2g | Calcium: 13mg | Iron: 1mg