Ingredients
Equipment
Method
- Heat the vegetable broth in a medium saucepan over medium-high heat until it comes to a rolling boil.
- 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.
- 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.
- Quickly stir in 1 tablespoon of olive oil, ½ teaspoon of salt, and a few grinds of black pepper.
- 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.
- 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.
- Add 1 tablespoon of butter and fold it in while the couscous is still warm. The butter will melt and make everything silky.
- 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.