Couscous Recipe
Couscous is a traditional North African dish made from tiny granules of steamed semolina wheat. It is a staple in countries such as Morocco, Algeria, and Tunisia, and has been enjoyed for centuries. The name "couscous" comes from the Berber word "seksu," which means "well rolled" or "well formed."
Equipment
- Medium saucepan with a lid
- Fork
- Mixing bowl (if adding additional ingredients)
Ingredients
- 1 cup couscous
- 1 1/4 cups water or vegetable broth
- 1 tablespoon olive oil or butter
- 1/2 teaspoon salt
- Optional add-ins: chopped vegetables (bell peppers, tomatoes, cucumbers), herbs (parsley, cilantro, mint), dried fruits (raisins, cranberries), nuts (almonds, pine nuts), and spices (cumin, paprika, turmeric)
Instructions
- Boil the liquid: In a medium saucepan, bring 1 1/4 cups of water or vegetable broth to a boil. Add 1/2 teaspoon of salt and 1 tablespoon of olive oil or butter.
- Add the couscous: Once the liquid reaches a boil, remove the saucepan from heat. Stir in 1 cup of couscous, ensuring it is evenly distributed in the liquid.
- Cover and let sit: Cover the saucepan with a lid and let the couscous sit for about 5 minutes. The couscous will absorb the liquid during this time.
- Fluff the couscous: After 5 minutes, uncover the saucepan and use a fork to fluff the couscous. This helps separate the grains and gives it a light, airy texture.
- Add optional ingredients: If you want to enhance the flavor and texture of your couscous, you can add chopped vegetables, fresh herbs, dried fruits, nuts, and spices. Simply stir these ingredients into the fluffed couscous until well combined.
- Serve and enjoy: Transfer the couscous to a serving dish and enjoy it warm. Couscous can be served as a side dish or as a base for a main course, topped with your favorite stew or protein.