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Top 5 tips for delicious Couscous

Closeup of couscous in a white bowl

Have you followed the method on the back of the pack (of instant coucous) and then felt like you’ve been ripped off because it doesn’t taste like much? Well, it’s not your fault.  You can do it this way, but you better make sure you’ve got some rich curry or tagine to serve with it.

Or you can keep reading, and make a better couscous!

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

Top 5 (or maybe 6) Tips for Couscous

  1. Use stock instead of water. It’ll add a lot more flavour to your dish.
  2. Read the instructions on the pack for the time it will take for the stock to absorb.
  3. 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.
  4. Use flavours that will pop in your couscous like currents, barberries, chopped apricot or cranberries
  5. The use of toasted almond flakes or slivers will give extra crunch.
  6. Add a soft herb like mint, coriander or parsley for some added flavour and colour.
Couscous salad in a glass bowl.
An oval white bowl filled with spiced Couscous recipe


5 from 4 votes

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If you've purchased instant couscous, followed the method on the back of the pack and then felt like you've been ripped off because it doesn't taste like much, it's not your fault.
Prep Time 15 minutes
Total Time 15 minutes
Difficulty Easy
Course Dinner, Lunch, side
Cuisine Arabian
Servings 4 or more
Method Conventional


  • 200 g Couscous Instant
  • 250 ml Stock veg or chicken etc
  • 1 Lemon juice and zest
  • 1 Onion diced
  • 1 heaped tsp Turmeric
  • 1 heaped tsp Cumin powder
  • 1 scant 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


  • 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 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 it.

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