As much as couscous looks and acts as a grain, this easy North African ingredient is actually rather a dough made with crushed durum wheat semolina flour.
There are a few types of couscous, including pearl couscous, which I use in this beautiful couscous salad. But today we are talking about the Moroccan instant couscous. This is the small-sized couscous made from fine granules. And since it has already been steamed and dried for us, this couscous requires very little effort to prepare and can be ready in the blink of an eye.
In about 15 minutes, you can beat one side of the Moroccan couscous to accompany anything you want, from chicken to lamb, fish and even vegetarian dishes like this eggplant and chickpea stew.
Important tips for perfectly cooked couscous
Follow the 1:1 liquid ratio to couscous. If you plan to cook 1 cup of couscous, you will need 1 cup of boiling broth or water (but look at the package of couscous, because some may require a different proportion).
Use too much liquid and your couscous will be a little on the sticky side. And if you use too little liquid, your couscous will be drier (it can work well, if you throw couscous in a salad where the dressing will add more moisture).
Use a broth for your cooking liquid. You can use water or broth, but if you want to brew the flavored couscous directly from the bat, use broth (I tend to use vegetable or chicken broth).
Couscous toast before cooking! This step is optional but can add a great depth of flavor and a subtle nut that I really appreciate. Before adding the couscous to the boiling liquid, make a quick toast in the pan with a little extra virgin olive oil. Throw the couscous around the hot pan until the small granules become a beautiful golden brown (do not give too many couscous, you are just looking for a beautiful golden hue).
Do not disturb the couscous, let it completely absorb the hot liquid. Stir your couscous into the boiling liquid and immediately remove it from the heat. Quickly cover the pan with a lid and let the couscous rest for about 10 minutes without discomfort until you have completely absorbed the liquid.
Fluff the couscous and cheer him up with flavor! When the couscous is ready, peal it with a clean fork. If desired, add some spices or some fresh herbs to infuse more flavor.
Ingredients
1 cup low sodium or water
broth Extra virgin olive oil
1 to 2 clove of garlic chopped and sautéed in extra virgin olive oil
2 chopped green onions
Kosher salt
1 cup instant dried freshly couscous
Pinch of cumin or spices of your choice
Fresh herbs to your taste
Instructions to cook
- In a saucepan, add broth or water. Add a touch of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
- Now you toast the couscous. In a skillet or non-stick frying pan, heat between 1 and 2 tablespoons of extra virgin olive oil. Add the couscous and throw with a wooden spoon until golden brown. This is an optional step, but you can really add a great hazelnut flavor.
- Stir the couscous into the boiled liquid quickly and immediately turn off the fire. Cover and let stand for 10 minutes or until couscous has completely absorbed broth or water.
- Discover and fluff with a fork.
- You can serve plain couscous, or mix with spices and herbs to give it more flavor. If desired, add a pinch of cumin, stir-fried garlic, chopped green onions and fresh herbs or of your choice.
How to cook couscous: Step by step
1. Boil broth or water Put 1 cup of broth (or water) in a frying pan for sauce. Add a small drizzle of extra virgin olive oil and a pinch of kosher salt. Bring the water to a boil.
2. Couscous grilled in extra virgin olive oil This is an optional step but it can really make a difference in flavor confission. Heat extra virgin olive oil (about 1-2 tablespoons) in a non-stick skillet. Add the raw couscous and constantly mix with a wooden spoon. Looking for the couscous to get a beautiful golden brown color (look carefully at the couscous, it will be quick).
3. Stir the couscous in boiling water and set aside (over free heat) for 10 minutes without discomfort. Stir the roasted couscous in boiling water. Cover the pan and remove from heat or immediately turn off the fire. Let the couscous rest without discomfort for about 10 minutes until all water has been absorbed. Discover and fluff with a fork. Try to adjust the salt to your liking.
4. Fluff the couscous and serve You can absolutely serve your couscous plain at this point. Or, feel free to add a little side dish and flavor.
cooking time around 20 mins.
How much does 1 cup Moroccan dry couscous produce?
1 cup dry couscous will give you about 2 to 2 ½ cups of cooked couscous, which you should generously feed 4 people (you should budget ½ cup to ½ cup per person).
Yes, you can cook couscous using your microwave. All you do is heat the broth or water in a large bowl in the microwave (about 5 minutes).
When the liquid is ready, add some olive oil, salt and your instant Moroccan couscous. Cover and set aside for 10 minutes until the couscous has completely absorbed the liquid.
With what to serve it?
This couscous recipe is versatile and can be the perfect complement to your dinner. Here are some of the favorites that go well with it: frying pan Moroccan lamb leaf chicken and vegetables cauliflower and chickpeas stew lemon garlic salmon or Moroccan fish stew.
Is Couscous Healthy?
Once considered a North African delicacy, deliciously couscous is now consumed all over the world. In fact, it can be found on the shelves of most grocery stores.
It is a processed cereal product made from small balls of durum wheat or semolina flour. There are three types of couscous: Moroccan and Lebanese. The Moroccan couscous is the smallest and most readily available version. The Israeli couscous or pearl is approximately the size of peppercorns and takes longer to cook. It tends to have a more crazy taste and a more chewing texture. The Lebanese couscous is the largest of the three and has the longest cooking time.
Here are health and nutrition benefits of couscous.
1. Rich in Selenium
One of the most important nutrients in couscous is selenium. A single cup (157 grams) of couscous contains more than 60% of the recommended intake.
Selenium is an essential mineral with many health benefits. It is a powerful antioxidant that helps your body repair damaged cells and reduces inflammation. It also plays a role in the health of the thyroid gland. It is essential for the proper function of the thyroid gland, protecting it from damage and contributing to the production of hormones.
Selenium in couscous can help reduce your risk of heart disease by reducing inflammation and oxidative stress in your body. Its antioxidant function can also help reduce plaque build-up and “bad” LDL cholesterol in veins and arterial walls.
Selenium consumption by foods such as couscous can help reduce the risk of certain cancers.
2.Boosts Your Immune System
By reducing oxidative stress, selenium in couscous can stimulate your immune system.
What can I add to the couscous?
There are many ways to sabotage traditional couscous. For example, add a little seasoning of your choice and a few fresh herbs. I used a pinch of ground cumin, chopped parsley, dill and green onions. I also added a few chopped garlic cloves and sautéed in extra virgin olive oil. And if you are looking for something else, you can cut or chop vegetables (I like red peppers and zucchini) and sauté them in olive oil and then throw them in your herbal couscous!
Once you add the flavors of your choice, give the couscous another release to match and transfer it to a serving dish.
