How to Cook Couscous {The Best Recipe & Tips}

A bowl filled with cous cous and a fork.

5 from 4 votes

How to Cook Couscous {The Best Recipe & Tips}

This classic Couscous recipe is not difficult, but there are a few simple tricks to perfecting this quick, delicious and healthy side dish. Here’s a foolproof method that works every time!

Prep Time2

Cook Time5

Total Time7

Course: Salad, Side Dish

Servings:

Author: Sarah Rossi

Ingredients

320g Couscous
400 ml Boiling vegetable stock 14 fl oz (UK)
1 tbsp Olive oil
Salt and freshly ground black pepper

Optional:

1 tbsp Chopped fresh finely chopped mint

Metric - Imperial

Instructions

Put the couscous into a large bowl and pour over the stock.
Cover (I use a dinner plate, sitting on top of the bowl) and leave to stand for 5 minutes.
After 5 minutes, remove the cover or plate. The liquid should be absorbed.
Use a fork to gently fluff the couscous to separate the grains.
Drizzle over the olive oil, plenty of salt and pepper and the mint if using. Mix through with the fork.

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Notes

Salt: When you add salt, add a little at a time and how much you need will depend on the saltiness of the stock you use.

Using stock: You can use whichever stock you prefer (ie chicken) but I tend to stick with a good quality vegetable stock. I like Marigold brand. I buy it in bulk on Amazon.

Nutrition