How to Cook Couscous
Servings: 6 servings
- 2 cups (360 grams) couscous dry
- 2 cups (500 grams) water or vegetable broth, boiling
- ⅛ teaspoon saffron or turmeric
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil or melted butter
- 4 tablespoons parsley chopped, swap mint or cilantro
- Boil 2 cups water.To a large bowl, add ⅛ teaspoon saffron1 teaspoon salt, and dissolve them with 2 tablespoons of boiling water.
- Add 2 cups couscous and cover it with the remaining hot water. Stir to combine and set aside, covered with a lid, for 5 minutes.
- When all water has been absorbed, rake the couscous with a fork to separate its grains and fluff it up.
- Add 2 tablespoons extra virgin olive oil and 4 tablespoons parsley or cilantro (chopped).Toss to combine with a spoon or with your hands, lifting the grain in the air to aerate it.
- Taste and adjust for salt before serving on a platter. See the "serving suggestions" chapter for more serving ideas.
Nutrition information is an estimate for 1 large serving of couscous out of 6 servings.
STORAGE & MAKE AHEAD
Make ahead: couscous is excellent for meal prep as it keeps well for up to 5 days. Also, uncooked dry couscous keeps in your pantry for up to 1 year.
Storebought dry couscous keeps well in a dry corner of your pantry for up to 1 year.
Refrigerator: cooked couscous keeps well in the fridge in an airtight container for one week.
Freezer: spread the couscous over a large tray, put it in the freezer for two hours, then take it out, transfer it to a freezer-friendly container, and keep it for three months.
Thaw & Reheat: Defrost at room temperature for an hour or in the fridge for several hours. Reheat in the microwave for 1 to 2 minutes or serve cold, mixed with a warm stew or veggies.
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