Tips and tricks for Dinnerplan hosts

How to make the best couscous

Couscous is a North African type of pasta that resembles little grains of bulgur. Because of its subtle taste, it can be served with all sorts of ingredients. The best part of it? It cooks in under 10 minutes. While cooking couscous is super easy, there are a couple of tricks to make couscous an extra delicious, fluffy dish.

Couscous, as any other pasta cooks in water. The perfect ratio is 1 and ½ cups of boiling water for every cup of couscous. When couscous absorbs the water, it triples in size. One cup will give you around 4 servings. To make it, place the couscous in a bowl, add a spoon of olive oil, a pinch of salt and the boiling water. Cover it and let it sit for 5-6 minutes (until you see the couscous has absorbed all the water) and it is ready. You can replace the water with chicken, beef or vegetables broth if you prefer and you can add different spices to the cooking water such as cumin, curcuma, quatre epices, curry powder, cinnamon, or lemon. You can prepare the couscous as simple or as flavoured as you prefer, depending on how you will serve it.

Use simple couscous if you are serving on top your favourite stew of meat or veggies (to absorb the sauces and juices). Get creative if you are serving the couscous as a standalone dish. Our favorite option: Mediterranean-inspired couscous. Feta cheese, sun dried tomatoes, eggplants, olive oil, lemons, Greek yogurt, zucchinis, just as an example, are perfect to mix with couscous. You can serve it cold or warm. You want to make it extra special? To get the most delicious, fluffy couscous, get your hands on it. When the couscous has absorbed all the water, pour some olive oil on the couscous while rubbing it with your hands so the grains do not adhere to each other (rubbing the oil and couscous with your hands makes it looser and fluffier). Let it sit in the oven for 20 minutes at 150 degrees Celsius. When ready, add more olive oil and mix it again. Enjoy!