Noodles & Rice · African & Middle Eastern
Couscous
Cook Now56kcal1.1g protein5.9g fat0.5g carbs~$0.38/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
No porkNo alcohol
Contains: gluten, dairy
Ingredients
Servings:
| 1 cup | couscous (instant) |
| 1 cup | chicken stock (or water) |
| 1 tbsp | butter (or olive oil) |
| ½ tsp | salt |
| 1 unit | lemon (zest and a squeeze)optional |
| 2 tbsp | parsley or mint (chopped through)optional |
| ⅓ cup | raisins + almonds (the sweet-savory direction)optional |
Method
- toast2 mincouscous in the butter, stirred, until fragrantthe granules turned through the melted butter until they smell faintly of toast — two minutes that keep the finished couscous in separate grains instead of a mat, plus the flavor the box version never mentions is available
- rest6 minboiling stock + salt poured over, lid on, OFF the heat, 5 minutesthe liquid over the couscous, covered, burner off — instant couscous cooks by absorption alone, and the five covered minutes are the entire cooking; peeking releases the steam doing the work
- prep2 minforked loose, never spoonedfluffed with a fork's tines from the edges in — a spoon compresses what the fork separates — finishers folded through; twelve minutes from cupboard to table, which is why this entry exists: it is the answer to 'there is no starch for dinner' in the time the mains rest