Herbed Couscous
Packet couscous is durum wheat semolina that has already been steamed and dried. It does not need cooking, only its moisture back: boiling water, a lid, five minutes. The oil goes in straight afterwards while the grains are still hot, coating each one so they cannot stick together.
- Prep
- 15 min
- Cook
- 5 min
- Rest
- 5 min
- Total
- 25 min
- Servings
- 4
- Level
- Easy
- Per serving
- 325 kcal
Ingredients
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What to use instead
Use vegetable stock at the same temperature instead of water, but then hold back on the salt and season at the end.
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Boil the water
Bring 300 ml of water to the boil and dissolve the salt in it. The ratio is 1:1.2 by weight; any more water and the couscous turns to porridge.
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Step 2: Pour it over
Tip the couscous into a bowl, pour the boiling water over, stir once and cover tightly with a plate. The steam has to stay in.
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Step 3: Five minutes covered
Leave it alone for a full 5 minutes. The grains take up the water evenly and this is not the moment to poke at them.
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Step 4: Fluff with oil
Uncover, pour in the olive oil and rub the couscous between your fingers or a fork, breaking up every lump while it is warm. Once cold it will not separate.
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Step 5: Let it cool a little
Leave it uncovered for 5 minutes. Herbs stirred into hot couscous go dark and lose their scent within a minute.
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Step 6: Chop the herbs
Chop the parsley, mint and spring onions finely just before they go in; cut herbs lose their oils fast.
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Step 7: Dress it
Fold in the herbs, lemon zest, juice and pepper. Taste as you go: the acidity should be clearly noticeable, or the couscous reads as bland.
Tips & variations
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Tip
The ratio for instant couscous is 1:1.2 by weight, so 300 ml of water to 250 g of grain. Large pearl couscous is a different thing altogether and is boiled like pasta.
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Variation
A handful of toasted almonds or pine nuts plus 50 g of raisins turns this side dish into a salad that can stand on its own.
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Swap
Use vegetable stock at the same temperature instead of water, but then hold back on the salt and season at the end.
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Storage
Up to 2 days in the fridge. Serve at room temperature; straight from the fridge the oil sets and the couscous tastes dry.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 325 kcal | 1,300 kcal |
| Protein | 9 g | 36 g |
| Fat | 10 g | 40 g |
| Carbohydrates | 50 g | 200 g |
Approximate values calculated from standard ingredient data.
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