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Couscous Recipe

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Dairy (Milchig)

Couscous isn’t a grain but tiny pasta made from semolina wheat, and it cooks in minutes by steaming in hot liquid. This basic recipe uses vegetable broth or water, olive oil, salt, pepper and fresh parsley.

Steam, Don’t Boil

Bring the broth to a boil with the oil and salt, stir in the couscous, cover and remove from the heat. Let it steam for 5 minutes, then fluff with a fork to separate the grains. Boiling it like rice turns it gummy. Drizzle in a little more oil or broth if it seems dry.

Kosher Notes

Made with olive oil and vegetable broth, couscous is pareve and goes with any meal. The optional butter makes it dairy, so skip it if serving with meat; use chicken broth for extra flavor with a meat meal.

Variations

Add toasted pine nuts, dried cranberries or diced cucumber. Reheat with a splash of water.

Couscous Recipe
Couscous isn't a grain but tiny pasta made from semolina wheat, and it cooks in minutes by steaming in hot liquid. This basic recipe uses vegetable broth or water, olive oil, salt, pepper and fresh parsley.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups couscous
  • 2 cups vegetable broth or water
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon butter optional

Equipment

  • 1 microwave-safe bowl
  • 1 teaspoon

What I use for this recipe

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Method
 

  1. Heat the vegetable broth in a medium saucepan over medium-high heat until it comes to a rolling boil.
  2. While the broth heats up, measure out your couscous into a large bowl. You'll want about 1 cup of couscous for every 1¼ cups of broth.
  3. Once the broth is boiling, remove it from heat and immediately pour it over the couscous in the bowl. The liquid should cover the couscous by about half an inch.
  4. Quickly stir in 1 tablespoon of olive oil, ½ teaspoon of salt, and a few grinds of black pepper.
  5. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it sit undisturbed for 10 minutes so the couscous can absorb all the liquid.
  6. After 10 minutes, remove the cover and fluff the couscous gently with a fork. Start from the edges and work your way to the center, breaking up any clumps.
  7. Add 1 tablespoon of butter and fold it in while the couscous is still warm. The butter will melt and make everything silky.
  8. Finely chop about ¼ cup of fresh parsley and fold it into the couscous just before serving.

Notes

If your couscous seems dry after fluffing, drizzle in a bit more olive oil or broth. You can make this ahead and reheat it gently in the microwave with a splash of water. Try adding toasted pine nuts, dried cranberries, or diced cucumber for extra flavor and texture.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 580mg 25%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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