Easy Couscous

Name: Easy Couscous
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 to 6 servings (4 cups)
Ingredients: 1 1/2 cups vegetable or chicken stock, or water; 2 tablespoons extra-virgin olive oil or unsalted butter; Salt, for seasoning; 1 1/2 cups couscous; 1/3 cup finely chopped parsley and/or 1/2 teaspoon lemon zest (optional)

By Ali Slagle

Updated Oct. 2, 2023

Easy Couscous — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Rating: 4(207)
Comments: Read comments

Because the couscous in American grocery stores is already steamed and dried, it just requires hydrating in hot liquid for about 5 minutes to transform the North African semolina pasta into fluffy beads. This recipe makes 4 cups of cooked couscous, but you can follow a one-to-one ratio of couscous to liquid to make any quantity you like. Couscous is the ultimate blank canvas: Eat with tagine or grilled meat, or toss into a salad.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 to 6 servings (4 cups)

1½cups vegetable or chicken stock, or water
2tablespoons extra-virgin olive oil or unsalted butter
Salt, for seasoning
1½cups couscous
⅓cup finely chopped parsley and/or ½ teaspoon lemon zest (optional)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a medium saucepan, bring the stock, oil and a pinch of salt to a boil over high heat. Turn off the heat, stir in the couscous, cover and let steam until all the liquid is absorbed, about 5 minutes.
Step 2
Fluff couscous with a fork, breaking up any clumps by rolling them between your fingers. Season to taste with salt, then stir in the parsley and lemon zest, if using.

Ratings

4 out of 5

207 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

fnewhouse4151 year ago

This dish takes 5 minutes to make not 20. Put couscous in the bowl you plan to serve it in. Pour boiled liquid (water or stock) over couscous and cover bowl with a plate. In 5 minutes, the couscous will have absorbed the liquid. Toss/fluff with EVOO/butter, salt and/or chopped herbs. Done.

Julie1 year ago

For non-lumpy non-mushy delicious couscous, like the kind in a North African restaurant, this method is great: 2 cups couscous (325g) 2 cups cold water (390 ml) 1 teaspoon salt 2 tablespoons melted butter/olive oil Preheat oven to 350 F. Place couscous in an ovenproof dish & add cold water. Use hands to mix & leave for 30 min. Use fingers or a fork to separate grains of couscous until light, fluffy & well separated. Add oil/butter and salt. Bake, covered, for 30 minutes. Fluff again & serve.

Lee1 year ago

This is already what the recipe says to do in step one, 5 minutes, done.

Priscilla Minotti6 months ago

I added fennel seed powder, so it had some Algerian taste.

Brushjl7 months ago

More or less the recipe from the box.

Karen R8 months ago

A few years ago as I was making couscous, I reached for the olive oil to pour a few tablespoons into the pot. But I grabbed the wrong bottle and had added a big glug of white wine. A happy, delicious accident. Whenever I make couscous now I usually add white wine.

Private comments are only visible to you.