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Learn how to cook couscous perfectly with this simple recipe. It produces a fluffy, colorful, and perfectly seasoned meal or side dish in under 20 minutes! It’s super easy to customize and packed full of nutrients.
Couscous has to be one of the most versatile and inexpensive dishes I’ve ever added to my weekly dinner roster. Its mild flavor can be seasoned to your liking, and it pairs well with so many different veggies or proteins. It makes the perfect carby side dish that is a welcome change from rice!
Table of Contents
Why this recipe works
- It’s quick. Unlike rice and other grains, couscous rapidly absorbs moisture during the cooking process. I’m often strapped for time in the kitchen, which makes dishes like this so convenient!
- Light and healthy. This dish is low-calorie but high in essential nutrients. It’s the perfect thing to help balance out the family diet.
- Customizable. If you feel like your meals have been getting a bit repetitive, this is a great way to shake things up. Pair it with your favorite cuts of chicken, beef, or even seafood, or keep things vegan with your favorite veggies.
Ingredients needed
Here’s everything you will need to make this easy couscous dish:
- Couscous. A small wheat-based, granular type of pasta that is excellent at absorbing flavors during cooking. I used pearl couscous, which is the most common kind you can get (and the generic ‘couscous’ in any mainstream grocery store).
- Stock. I prefer chicken stock, but any stock will work well for this recipe.
- Spices. Adjusting your spices will allow you to put your signature stamp on this dish. I use cayenne pepper, smoked paprika, saffron, garlic powder, and onion powder.
- Vegetables. Use the diced vegetables of your choice. I like to add carrots, bell peppers, zucchini, and peas.
- Spinach. Chopped and stirred through before serving for some extra color and flavor.
- Extra virgin olive oil. To assist in non-stick cooking.
- Salt. To taste.
- Butter. I use a little butter while fluffing the couscous to help create a smoother texture.
How to cook couscous
What I love about this recipe is that it’s essentially a one-pan dish. All the delicious flavors get to meld together during the entire cooking process.
Step 1 – Cook the couscous. Add stock to a large pot and bring it to a boil over medium heat. Reduce to a simmer and add olive oil and sea salt. Add the couscous and allow it to cook for 1 to 2 minutes before removing it from the heat. Allow it to sit for 5 to 6 minutes.
Step 2 – Cook the vegetables. While the couscous rests, saute the diced vegetables until tender and set aside.
Step 3 – Season the couscous. After all liquid has been absorbed, fluff the couscous with a fork and add the spices. Mix well to evenly distribute all spices. Stir in the butter while the couscous is still warm.
Step 4 – Heat and serve. Bring the couscous back to the stove, add the vegetables, mix, and cook the couscous for another 1-2 minutes on low heat to let the flavors marry. Top the couscous with chopped spinach and serve.
Recipe tips and variations
- Maintain the 1:1 liquid ratio. Use one cup of water or stock for every cup of couscous, this will ensure a perfect consistency if you need to scale the recipe up or down.
- Toast the couscous. Couscous can be toasted in a large skillet until lightly golden (about 3 minutes) before cooking to enhance its savory, nutty flavor.
- Add some fresh herbs or citrus. If you’re looking for a more aromatic dish, try adding basil, parsley, cilantro or mint. You could also squeeze some lemon juice over it right before serving.
- Prep in advance. This is a great dish to use for meal prepping. I like to make large batches that I can portion off and freeze for convenient, nutritious meals throughout the busy week.
Storage instructions
To store: Transfer any leftovers to an airtight container as soon as it cools and refrigerate it for up to 4 days.
To freeze: Place the couscous into freezer-safe, airtight containers and store in the freezer for up to 3 months. Let it thaw overnight in the fridge before reheating.
To reheat: Add to a pot on the stove over low-medium heat. Add a splash of water or stock to prevent it from drying out and heat until warmed all the way through.
Serving suggestions
I like to serve couscous as a wholesome side dish to some protein of some sort. Here are some favorites-
- Pan seared salmon– The flaky and crisp salmon is perfect to enjoy with mouthfuls of couscous in between.
- Air fryer chicken breast– Lean and healthy; cook this chicken up while the couscous is cooking.
- Air fryer chicken thighs– Same as the chicken breast, but this is a little juicier.
- Peruvian chicken– The green sauce I serve with this chicken is perfect for soaking up leftover couscous pearls.
- Sirloin steak– Nothing beats a well cooked steak.
- Moroccan chicken– This is my family’s favorite dish to pair with couscous.
Frequently asked questions
Yes, it definitely be eaten cold, and it’s commonly used as the base for couscous salads or side dishes.
Yes! Any kind work with this recipe. Moroccan couscous is the most common variety but you could also try Israeli couscous which has a slightly larger pearl shape.
How To Cook Couscous
Ingredients
- 1 1/2 cups couscous
- 3 cups chicken broth
- 1 teaspoon olive oil
- 1/2 teaspoon sea salt
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon saffron
- 2 tablespoon unsalted butter can sub for olive oil or oil of choice
- 1 cup mixed vegetables i used zucchini, bell pepper, carrots, and peas
Instructions
- In a large pot, add the chicken broth and place over medium heat. Bring it to the boil.
- Once boiling, reduce to a simmer, add the olive oil and salt, and mix well. Add the dry couscous and cook for 1-2 minutes before removing from the heat. Allow the couscous to sit for 5-6 minutes or until most of the liquid has been absorbed.
- While this is happening, saute the vegetables in a skillet until tender.
- After the liquid has been absorbed, fluff the couscous with a fork and add the cayenne pepper, smoked paprika, garlic powder, onion powder, and saffron and mix very well. Stir through the unsalted butter until the couscous is coated.
- Add the couscous to the skillet with the vegetables and mix until combined.
We love rice here, especially jasmine rice. We also are couscous eaters and love it too. The type really doesn’t matter to my son, but I’ve found I love the Israeli type. Love those little balls of flavor. I’m not that crazy about the sweet recipes, but all the others…..YUM!
Thanks, Sharon! I love the Israeli type too- Such a delicious nutty texture 🙂
Israeli couscous is very nice: it is so large and I once had a salad with it, a light lemon vinegarette and roasted vegetables. It was delicious.
This looks lovely. I think eggplant strips or pressed tofu that was dry rubbed with spice might work for a veggie option.
Oh wow, LeAnn that sounds delicious- I’m working on an antipasto version!
Eggplant strips and tofu? YES PLEASE.
Dinners that come together this quickly are my absolute favorite. This looks delicious.
Thanks so much, Christine- You and me both!
I bet this dish would be amazing with just about any protein, Arman! It’s so packed with flavor, too. Awesome recipe!
Thanks for your kind words, Becca. I bet this would go well with…I don’t know, some peanut butter DIP 😉
Couscous is one of those grains where whenever I eat it, I wonder why I don’t do it more often. It’s fast, easy, has great flavor and holds up well with other veggies. This sounds fantastic and your pictures came out beautifully.
Thanks my dear 🙂
I love paella and all Spanish food!! This looks yummy!!
I think the grain that was made most often in my household by my mom, was white rice. I have definitely branched out to different types of grains as I have gotten older. I like quinoa a lot because of the nutty taste. It’s so filling, too!
I need to start bringing quinoa back in action! Spanish food (Especially seafood!) is so good!
I’ve ALWAYS wanted to make paella!! ALWAYS – gotta try it with spaghetti squash or cauliflower – ASAPPPPer-rooo!
If you moved to LA….. WE COULD MAKE IT TOGETHER—- HUBBY! lol
YES! I’d totally Gigi this recipe up!
The staple grain in my house was spaghetti or white rice. My mom was a real trailblazer on that front. I think the grain I have learned to appreciate as of late is pearled couscous. It’s like big round balls of pasta. I like the way they feel in my mouth ahaha
I love pearled couscous- So good!
I love couscous but always forget about it! …or maybe I just like saying couscous. Couscous.
Hahahaha just like I love saying Pittsburgh. Pittsburgh.
Rice has been the love of my life for as long as I can remember, and I’m pretty sure it’s one of the only things I’d eat as a picky little kid. I’ve definitely branched out as I’ve gotten older and tried things like quinoa, bulgar, polenta, millet, amaranth, and buckwheat, but rice will always be in my top two… with oats. Still have to try couscous, though!
You need to try couscous, sardines, watermelon chicken….so much.
Lundberg Family Farms makes a great brown rice “couscous” for us Celiacs!
Do they make rice cakes? I think I’ve had them when I was in America!
Oh yummmmm! I love cous cous. I’m about to move house and the only carb left in my pantry is cous cous, so I will be eating it all next week. Thanks for the recipe inspiration!
Hahaha it was one of the last things in u pantry too!
I remember my mom making couscous when I was young and thinking it was THE COOLEST. I still think it is, particularly because it cooks up so darn quick. Good lookin’ recipe!
Dude, you had an epic childhood then! 😉
Thanks buddy!
I have every single ingredient for this on hand and I’m in need of a good dinner… I’m so glad I found this recipe! Thank you for sharing (you’ve taken the pressure off of what to make tonight)!
So glad to hear it- Please let me know how it goes!
we ate a lot of couscous growing up, probably because of how easy it is to prepare, but I love this paella style
Thanks so much Heather!
I love couscous! I think it’s more filling than rice — it just tastes chewier, in a good way. Paella makes me think back to when I studied abroad and had it in Barcelona. It’s one of those dishes that is supposedly a staple over there, but I couldn’t find it anywhere haha so I ended up at kind of a commercial/touristy restaurant that served it. But it was so so good! I just love it with seafood. I bet chicken would be even better though.
Oh and you really are the scapegoat of the family 😉 they best be careful lest you stop cooking altogether!! haha
They totally should haha!
YES! Definitely more chewier than rice and filling! It’s the best with chicken AND seafood!
I love couscous and don’t make it enough. This looks delicious (sans the chicken). 😉 I haven’t made paella is so long, thanks for the inspiration.
Of course! thanks for stopping by, Linda!
You’ve blown me away again- this looks A-MAZ-ING! I’ve never had a paella with chicken before, but this needs to change immediately. I can tell the chicken in this dish is just bursting with flavor!
Thanks heaps, Sonali! Promise it’s a good one!
Yummy! I love paella!
How good is it!
This looks DELISH.
Thanks heaps Lexi 🙂
Haha! I love that you get the final say with Niki here on your site, Arman. Bring it on, lil sister! So I’ve had couscous (delicious!) and I’ve made paella a couple of times (delicious)…but I’ve never made couscous paella. What a fun combo of flavors. 20 minutes, eh? I can deal with that. Sign me up! Pecan pecan.
Also, our staple grain growing up was meat. and potatoes.
Meat and potatoes are my grains of choice these days. Pecan Pecan. America. Umerica.
I love escaping into your story-telling when I read your blog posts! White jasmine rice was 100% a staple for me, growing up. Both my parents are Vietnamese, so I’ve had a lot of rice in my day :P. I learning to love quinoa more and more!
Guess where Im going for dinner tomorrow….Victoria Street aka Viet restaurant street. Cannot Wait. Minh Minh come at me!
YUM!!! Hope to see some pics on IG 🙂
For sure! 🙂
great lunch idea!
Thank you!
I think that you are in my brain. Seriously. I adore couscous (I’d be interested to try this with quinoa as well, or even cauliflower rice), and paella is one of my dear favorites. But it is so difficult to find a truly amazing paella. There was one place in NYC that did the most incredible Cuban seafood paella. Oh, I ache to go back there!
YES! I think it would be epic with quinoa!
We need to hunt down a paella place in Chi-ca-go.