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Cooking Couscous

Couscous is popular in North African cuisines and is one of the easiest grain side dishes to prepare. Plain, it makes a nice subtle side dish for rich, saucy meat or fish dishes.

I like to spruce couscous up by substituting all or part of the water with the juices of other dishes I'm serving it with, like Roast Lamb with Garlic and Fennel or Stuffed Rainbow Trout.


How To Cook Couscous

Tip:

Instead of water, use chicken stock, beef stock, or pan juices to top up required liquid measurement.

  1. Use equal parts couscous to liquid, ie., 1 cup couscous to 1 cup of water or combination of water and whatever sauce or juice you're using to flavour it.
  2. Bring the liquid to a boil, stir in the couscous, bringing it back to the boil.
  3. Cover, remove from heat immediately and let sit for 5 minutes.
  4. Fluff through with a fork and serve!