How to Cook Couscous

top view of a round plate of cooked couscous with chopped parsley and spoon on plate over couscous

5 from 1 vote

Follow this step-by-step guide for how to cook couscous in just 15 minutes with simple ingredients. It makes a great side to accompany your favorite protein or use it in soups and salads.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: Mediterranean, Moroccan

Diet: Vegan

Servings: servings

Author: Rena

Equipment

Pot or Pan
Wooden spoon
Bowl

Ingredients

1 cup dry instant couscous
1 cup low-sodium chicken broth, vegetable broth, or water
2 tbsp olive oil divided
1 tsp kosher Salt
ground black pepper to taste
2 tbsp fresh lemon juice
2 garlic cloves minced
1/4 cup fresh parsley chopped
Optional: 1 tbsp of red pepper flakes and/or lemon zest

Instructions

In a medium saucepan, over medium heat, add one tablespoon of the olive oil and minced garlic. Sauté for just 20-30 seconds until garlic is aromatic. Be careful not to burn the garlic.
Next, add the chicken broth or vegetable broth along with salt and pepper. Bring it to a boil, about 3-5 minutes.
Then, add the couscous and stir using a wooden spoon. Turn off the heat and cover the pot. Let it sit for 8-10 minutes or until the couscous has absorbed all the liquid.
Remove the lid and fluff with a fork. Transfer the couscous to a medium or large bowl and then add the lemon juice, remaining one tablespoon of olive oil, and chopped parsley.
Taste to see if you need to adjust salt, and sprinkle some more if needed. Serve and enjoy.
Optional toppings, red pepper flakes, sliced green onions, toasted pine nuts, and toasted sliced almonds.

Notes

Leftovers: Store leftovers in a covered bowl or airtight container, in the fridge, for up to 5 to 7 days.
To reheat: Reheat with a splash of water or broth in the microwave, or on the stovetop, until warm.
Freezing: Couscous also freezes well! Keep it plain for freezing; don’t include other ingredients such as herbs until serving. To freeze, transfer to a freezer bag or container, removing as much air as possible, for up to 3 months. Thaw in the refrigerator overnight or for a day.

Nutrition