Instant Couscous

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Couscous, very small grains of steamed and dried crushed durum wheat, is an important staple food in the North African diet. Hugely popular globally now, it is often served with stews and curries as well as being used as a base ingredient mixed with a variety of different meats, vegetables, nuts/seeds and spices.

Most commonly used as a replacement for rice and sometimes pasta, it is light and fluffy when cooked; it does not have much flavour and is therefore is an excellent accompaniment to more flavourful food. It soaks up the delicious flavours of food it is served with and is exceedingly easy to prepare.

How to make Couscous

Collect together your ingredients:

• couscous
• boiling water or stock

Basically, you just mix equal volumes of couscous and boiling water or stock. (Most instant couscous requires a 1:1 ratio – however it is always best to check the packet on your couscous, just in case it is different.)

I find that 1½ cups of couscous are sufficient for the 4 of us but we do not have huge appetites. If that is not enough, simply increase the couscous and liquid in equal measure. 

When you have mixed the couscous and the liquid, cover and leave undisturbed for 10 minutes. After 10 minutes, use a fork to stir and fluff the couscous, ensuring all the water has been absorbed. Season to taste – certainly with salt and I like to add freshly ground black pepper as well.

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You can serve couscous as an accompaniment to stews and curries or roast vegetables for example. You can also add lots of additional ingredients to the couscous to enhance the flavour and texture of the dish:

• fresh herbs such as mint, parsley, coriander, basil
• roasted nuts and seeds such as cashews, pistachios, almonds, pinenuts, sunflower seeds, pumpkin seeds, sesame seeds
• oven roasted vegetables such as pepper, courgette, aubergine, mushrooms and tomatoes
• chopped apricots, dates or some raisins
• sliced/chopped meat or fish
• fresh vegetables such as chopped tomatoes, cucumber, celery, peppers/capsicum, avocado, radish, spring onion, grated courgette and/or carrot.