How Much Couscous Per Person Recipes

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HOW TO COOK COUSCOUS



How to Cook Couscous image

Learn how to cook couscous perfectly every time! It takes just 15 minutes and a handful of ingredients. This quick couscous recipe is a great side next to your favorite protein, or use it as a bed to a tasty stew.

Provided by Suzy Karadsheh

Categories     Side

Number Of Ingredients 9

1 cup low-sodium broth or water
Extra virgin olive oil
Kosher Salt
1 cup dry instant couscous (I used this couscous)
To Flavor (optional)
Pinch of cumin (or spice of your choice)
1 to 2 garlic clove (minced and sauteed in extra virgin olive oil)
2 green onions (chopped)
Fresh herbs to your liking (I used parsley and dill)

Steps:

  • In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
  • Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
  • Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
  • Uncover and fluff with a fork.
  • You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!

Nutrition Facts : Calories 202 kcal, Sodium 1.1 mg, Fat 1.1 g, SaturatedFat 0.1 g, Carbohydrate 34.2 g, Fiber 5.3 g, Protein 7.1 g, ServingSize 1 serving

PERFECT COUSCOUS



Perfect Couscous image

Couscous is made from tiny steamed balls of semolina flour. Though we think of it as a grain, it's actually a type of pasta.

Categories     Vegetables & Sides

Time 10m

Yield 4 - 6

Number Of Ingredients 5

1¾ cups low sodium chicken or vegetable broth (or water)
½ teaspoon salt
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1½ cups (10 oz) couscous

Steps:

  • In a medium saucepan, bring the water (or broth), salt, butter, and oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Serve warm.
  • Freezer-Friendly Instructions: The couscous can be frozen for up to 3 months. When ready to serve, reheat it in the microwave until hot.

Nutrition Facts : Calories 226, Fat 5g, Carbohydrate 37g, Protein 7g, SaturatedFat 2g, Sugar 0g, Fiber 2g, Sodium 220mg, Cholesterol 5mg

COUSCOUS FOR ONE



Couscous for One image

This fluffy couscous is the perfect side dish to our Moroccan Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 5m

Number Of Ingredients 3

3 tablespoons dry couscous
1/3 cup water
Coarse salt

Steps:

  • In a small saucepan, bring water to a boil. Stir in couscous, season with salt.
  • Remove from heat; cover, and let stand until water has been absorbed, about 5 minutes. Before serving, fluff with a fork

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