How to Cook Couscous (Easy, Fluffy, Perfect)
If you’ve ever wondered how to cook couscous, you won’t believe how quick and easy it is to make light, flavorful, fluffy couscous with just a few tips, tricks, and simple step-by-step instructions!
Servings 4 servings (recipes yields about 3 cups cooked couscous for ¾ cup per serving)
Calories 221kcal
Ingredients
- 1 ¼ cups low-sodium broth or stock (chicken, beef, vegetable) OR water
- 1 ½ tablespoons extra-virgin olive oil OR butter OR a combination of the two
- ¼ teaspoon salt
- 1 cup couscous
Instructions
- In a medium pot set over high heat, bring the broth to a boil. Stir in the oil (or butter) and salt until dissolved. Stir in the couscous, remove from the heat, and immediately cover with a tight-fitting lid. Allow to steam for 5 to 6 minutes. Use a fork to scrape the surface, gently break up clumps, and fluff. Serve immediately.
Video
Notes
- Make this recipe using regular couscous (sometimes labeled Mediterranean couscous), not Israeli or Lebanese couscous.
- When I cook couscous, I like to use a 50/50 combo of extra-virgin olive oil and butter.
- MICROWAVE DIRECTIONS: If you'd like to make couscous without a stove, measure the couscous into a large, heat-safe bowl or a medium pot. Heat the broth in a measuring cup in the microwave until very hot (just boiling). Stir the oil/butter and salt into the broth, then pour over the couscous and stir to combine. Tightly cover with foil (or lid) and allow to steam for 5 to 6 minutes before fluffing as directed.
Nutrition
Calories: 221kcal | Carbohydrates: 34g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 172mg | Potassium: 135mg | Fiber: 2g | Sugar: 1g | Calcium: 13mg | Iron: 1mg