Fun fact: When I had newborn twins, Couscous pretty much saved my dinner times. I had NO brain space or time for any food that took too long, and yes, this trusty carb came to my rescue as a side dish for so many recipes. Let’s face it, making Couscous is not difficult, but I’m here to tell you that there are a few tips and tricks to take on board (plus ideal quantities of liquid:granules ratio) that will help you get the most out of this fantastic side dish. No sloppy semolina in sight, just lovely and fluffy grains. It will soak up all of your sauces, bulk out your salads and stay fresh in the fridge for when you need it. You can also custom-flavour it in many ways too. Enjoy!
Why you’ll love this Couscous recipe
⭐️ Affordable ⭐️ Stores well so is ultra convenient ⭐️ It’s quick and fuss-free I like to use it as: ➡️ A side dish for any recipe that has a sauce the needs to be soaked up ➡️ As a carb addition to ‘bulk’ out your salads ➡️ For meal prep lunches
Using stock to cook Couscous
This is the single best trick for cooking tasty Couscous and I urge you to make it this way! You can use whichever stock you prefer (such as chicken), but I tend to stick with a good quality vegetable stock.
Couscous Recipe Ingredients notes
Couscous – For one batch that serves about 4 people for a main meal, I use 320g (which is about 11.3oz). Buy the larger bags of plain couscous, rather than the pre-flavoured packets Vegetable stock – Use good quality stock (I like Marigold) and make about 400ml with boiling water Other additions – Olive oil (use extra virgin if you have it), salt and freshly ground black pepper Flavourings – A little subtle flavour is great in couscous, such as finely chopped mint, lemon zest, chopped cucumber and tomatoes, pomegranate seeds, or anything else you fancy.
Keep it in the fridge and reheat it in the microwave, or even better, serve it cold. It should keep fine for up to 3 days. In the freezer I wouldn’t recommend freezing this. Really you can add anything you like! Try out different flavours that go with the whole dish you’re cooking. You can add herbs and spices, nuts and vegetables, salad, meat or even fruit.
Lamb Tagine {Easy Moroccan Style Stew}
Slow Cooker Sausage Casserole {EASY Recipe}
Sticky Halloumi Kebabs {with Sweet Chilli Dip}
Slow Cooker Chicken and Chorizo Stew
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
