How To Cook Couscous

Ready in under 20 minutes, this one pot easy couscous recipe is the perfect quick, healthy meal! A delicious Spanish-inspired spice blend gives a paella-like flavor with a different grain! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 175kcal

Author Arman Liew

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.

Video

Notes

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.

Nutrition