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.
Recipe by Suzy Karadsheh on April 24, 2020
Prep time: PT5M
Cook time: PT10M
Rating
4.83 stars (62 reviews)
Keywords
Couscous, Couscous Recipe, How to Cook Couscous
Ingredients
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 ground 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)
Categories
Side
Cuisine
Mediterranean
Moroccan
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!
Nutitrion
Serving Size: 1 serving
Calories: 202 kcal
Carbohydrates: 34.2 g
Protein: 7.1 g
Fat: 1.1 g
Saturated Fat: 0.1 g
Sodium: 1.1 mg
Reviews
Ele on 2025-11-30 (5 stars): This is my go to recipe. Toasting the couscous really makes a difference and with the garlic and spring onions makes a delicious side that I could eat on its own by the spoonful. I made it to go with aubergine and chickpea tagine. Highly recommend
Raenette Williams on 2025-07-23 (5 stars): I loved this recipe, it's simple and to the point and my couscous came out great. I made a mediterranean salad, full of veggies and toasted couscous. Thank You!
LMcGee on 2025-05-21 (5 stars): Made this last night and it was so delicious. Made it just like you recommended. Thanks so much! It will be a regular dish for us.
Kat on 2025-04-22 (5 stars): I had just made a beautiful salmon dish with a lemon butter sauce so I had leftover lemon butter with garlic and shallots. I didn’t wanna waste it so I made the couscous and then threw in some lemon zest and some golden raisins. :-)
Dan Abramsky on 2025-03-14 (4 stars): The garlic and cumin pinch were left out of the instructions, if I'm not mistaken. Is this an error or did I miss something?
Mark Lamb on 2024-12-07 (5 stars): This is brilliant and so easy. Toasting the couscous is genius! I also chopped some scallions and jalapenos and threw them in when I added the couscousm to the stock. Thank you
Nora Molina on 2024-06-04 (4 stars): Por primera voy a preparar la receta Esta receta es muy nutritiva y fácil de preparar
Evan Panagiotopoulos on 2024-05-23 (5 stars): I tried your recipe with chicken stock and it was a huge success. Thanks for sharing.
Daniel John on 2024-05-12 (5 stars): I am in West Africa..your recipe is just great,I love it so much. You showed all that is necessary to learn .
Mrs Lena Green on 2024-05-10 (5 stars): Nice and simple recipe which I will use as a base, I will then add one shallot, green and red bell peppers, I red chilli( seeds removed) grated carrot or courgette, minced garlic, two fresh tomatoes, all finely chopped and sauted in a little olive oil, then added to your recipe, finishing with a squeeze of lemon juice.
