Lemon Couscous Recipe - Cooking Classy (2024)

FAQs

What can I put in couscous to make it taste better? ›

I toss it with herbs, lemon juice, pine nuts, and olive oil to make a bright, refreshing pilaf. It pairs nicely with any protein, vegetable main dish, or soup!

As soon as 15 minutes is up, drizzle a little olive oil over the couscous, to help separate the balls, then fluff them, using a fork (not a spoon). If you have time, then pour the couscous onto a baking sheet and break up the balls with your fingers. Either way, it's at this point that you'll see the magic working.

Too Much Water: Stick to the 1:1.5 ratio to avoid mushy couscous. Underseasoning: Don't forget to season your water with a pinch of salt.

Simple couscous can be ready in a matter of minutes. Most couscous you will find in supermarkets or other retailers will be the instant variety that has been pre-steamed and needs nothing more than a quick soak in hot liquid.

Allow around 60g of dried couscous per person, which is combined with 90ml of boiled water (using the ratio of 1:1 1/2). Simply pour the hot water onto the couscous, cover and leave for 10 minutes while the couscous absorbs the water.

Couscous is a dried and cracked pasta made from semolina, like tiny pasta, meaning it cooks at lightning speed. It has a nutty, sweet flavor that pairs perfectly with stews, braises, and grilled or roasted veggies.

Add some cumin, paprika or turmeric (or create a spice mix that you love) to the cooking water for a subtle warmth and depth. Alternatively, toss the cooked couscous with fresh herbs like mint, parsley or coriander for a burst of freshness.

There's no need to wash or rinse the couscous before cooking it as it doesn't contain starch. The butter/oil is optional, but it will help the grains to separate so it's recommended. Add the couscous to boiling water, and then take it off of the heat to avoid it overcooking.

Cooking couscous is easy, especially once you nail the couscous water ratio! You'll need 1 ¼ cups water or broth per 1 cup of Golden Couscous. After you bring your water or broth to a boil with a ½ teaspoon of salt, add your couscous. To give it a smoother texture, add in butter or oil with the couscous.

If you're making traditional wheat or whole-wheat couscous the general rule is to use 1½ cup of water for every 1 cup of couscous (a 1.5 to 1 ratio).

How much liquid for couscous? ›

Only boiling water is needed to cook your couscous, but the important bit is the couscous to water ratio, you should abide by the 1:1 rule. So, for 60g of couscous, you will need 60ml of boiling water.

If you don't fluff your couscous after cooking it, you run the risk of your pearls sticking together in a clumpy mass. Luckily, fluffing couscous is as easy as cooking it. All you have to do is take a fork and give it a good stir, separating the semolina balls from each other.

Those tiny granules of couscous need time to soften. Make sure your pot remains covered to capture the steam from the hot water. Otherwise, you run the risk of undercooking your couscous, causing it to be chewy or crunchy.

Generally, you can tell when couscous is done when the liquid is absorbed and the couscous is tender. If the couscous hasn't absorbed the water or still tastes crunchy after your timer goes off, cover and let it sit for a few more minutes.

Couscous requires oil, but in the right amount. The grains should all be nicely separated, but not overcooked and drowned in oil. Add the right amount of vegetables, meat or fish. Too little seasoned couscous is just as unpleasant as an overcooked couscous.

If your couscous is always boring and flat-tasting, try cooking it in something besides plain water. Couscous has a natural nutty flavor that isn't exactly explosive, but can be enhanced to great effect by a flavorful liquid.

While couscous and white rice have almost the same amount of calories per 100 grams, couscous contains more protein and higher amounts of vitamins and minerals so can be considered a healthier option in those departments. Both grains can support weight loss when incoporated into a balanced, healthy diet.

In Morocco, Algeria, Tunisia, and Libya, it is generally served with vegetables (carrots, potatoes, and turnips) cooked in a spicy or mild broth or stew, usually with some meat (generally, chicken, lamb, or mutton). Couscous with vegetables, meat, and tfaya.

Couscous is packed with nutrients and has better selenium per serving than white rice when it comes to selenium and other elements. It is light and filling, making it a good choice for busy professionals, families and people who don't want to spend a lot of time in the kitchen to prepare a healthy, delicious meal.