Easy Cous Cous | Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes
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.
Ingredients
Yield:4 to 6 servings (4 cups)
- 1½ cups vegetable or chicken stock, or water
- 2 tablespoons extra-virgin olive oil or unsalted butter
- Salt, for seasoning
- 1½ cups couscous
- ⅓ cup finely chopped parsley and/or ½ teaspoon lemon zest (optional)
Preparation
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.
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.
