Light Fluffy North African Couscous (Printable)

Quick, fluffy North African couscous flavored with olive oil, lemon, and fresh parsley.

# Ingredient List:

→ Grains

01 - 1 cup couscous (medium-grain or instant)

→ Liquids

02 - 1 cup water or vegetable broth
03 - 1 tbsp olive oil
04 - ½ tsp salt

→ Optional Additions

05 - 2 tbsp chopped fresh parsley
06 - 1 tbsp lemon juice
07 - 2 tbsp toasted slivered almonds or pine nuts
08 - Freshly ground black pepper, to taste

# How to Make:

01 - In a medium saucepan, bring water or broth, olive oil, and salt to a boil.
02 - Remove from heat. Stir in couscous, cover, and let stand for 5 minutes.
03 - Fluff couscous gently with a fork to separate the grains.
04 - Stir in chopped parsley, lemon juice, toasted nuts, and black pepper if desired.
05 - Serve warm as a side dish or base for main courses.

# Expert Tips:

01 -
  • It's faster than boiling rice but somehow feels more sophisticated when you set it on the table.
  • The grains stay separate and fluffy instead of clumping together, which honestly changed my whole relationship with grain side dishes.
  • You can eat it plain or dress it up a hundred different ways depending on what's in your fridge.
02 -
  • The five-minute rest is non-negotiable—if you open the lid early or stir too soon, the couscous stays dense and clumpy instead of fluffy.
  • Instant couscous and medium-grain couscous have different absorption rates, so check your package instructions if you're switching brands.
03 -
  • Keep your couscous covered while it rests—a tea towel under the lid traps steam better than nothing and makes a noticeable difference in fluffiness.
  • If you accidentally use cold broth or water, the couscous might not cook through evenly, so always start with something hot.

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