Top 5 tips for delicious Couscous
Have you ever followed the method on the back of the pack of instant couscous and been disappointed because it had very little flavour? Well, it’s not your fault. You can add flavour to couscous so it pairs beautifully with a rich curry or tagine. Keep reading, and I’ll share my tips to make better couscous!
How to make tasty couscous (yes, I know its 6 tips)
- Use stock instead of water. It’ll add a lot more flavour to your dish. Stock is a brilliant base.
- Read the instructions on the pack for the time it will take for the stock to absorb. Different brands have different absorption times.
- Never leave the couscous sitting in the stock for too long before stirring (or fluffing up), or you end up with a set mass at the bottom of your bowl. Fluff up every 1 – 2 minutes and the grains will stay separated.
- Add flavourful additions to make your couscous pop, such as currents, barberries, chopped apricots, or cranberries.
- The use of toasted almond flakes or slivers will give extra crunch. Any kind of nut is good for that.
- Add a soft herb like mint, coriander, basil or parsley for some added flavour and colour.
Additional Information
This Big Flavour Couscous contains approximately 280 calories per serving. It is a good balance of carbohydrates, healthy fats from the olive oil and almonds, and vitamins from the fresh vegetables and herbs. The dried fruit adds a natural sweetness, while lemon or lemon zest will provide a refreshing zing that perfectly balances the dish.
Frequently Asked Questions
Can I make this gluten-free?
Yes! You can substitute regular couscous for quinoa or rice. The cooking method will differ, but all the flavourings work beautifully.
How long will this keep in the fridge?
This couscous salad keeps wonderfully for up to 3 days in an airtight container in the refrigerator. The flavours actually improve as they meld together; just leave the fresh herbs and crunchy nuts out and add them before serving!
Can I prepare this ahead of time?
Absolutely! This dish can be made several hours ahead and served at room temperature, making it perfect for entertaining or meal prep.
What protein would pair well with this?
This versatile side pairs beautifully with grilled chicken, roasted lamb, or pan-seared fish. For a vegetarian option, add chickpeas directly to the couscous.
Big flavour Couscous
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becs-table.com.auIngredients
- 200 g Couscous Instant
- 250 ml Stock veg or chicken etc I use Continental stock pots for this.
- 1 Lemon juice and zest
- 1 Onion diced brunoise (tiny dice)
- 1 tsp Turmeric
- 1 tsp Cumin powder
- 3/4 tsp Allspice
- 40 g Toasted almond flakes
- 1 hand full Chopped parsley
- 1-2 Tbsp currants or other barberries are nice if you can get them
Instructions
- Sweat off the onion with the spices.
- Do this 10 mins or so before you want to serve if you want to serve warm couscous. Bring the stock, lemon juice, and zest to the boil, then add to the couscous, stir and cover. After a couple of minutes, stir the couscous to break up the grains and keep it fluffy. Read your pack for timing, but it should only take around 5 minutes in total to absorb.
- In the meantime toast the almond flakes and chop the parsley.
- Add the spiced onions to the couscous with the remaining ingredients. Season and serve with a tagine or curry.
Want to know more?
If you like the sound of curry, why not make this Kashmiri Chicken or perhaps a Goat Curry to go with your cousous.