How you can Prepare Couscous Easy Couscous Cooking Instructions

 

How To Cook Couscous

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Easy Recipe for Vegetable Couscous How to Cook and Make Couscous

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Chicken Vegetable Couscous

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How to Cook the Perfect Couscous | Healthy Couscous Recipe

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How to Cook Couscous

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Couscous in 10 minutes!

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How to Cook Couscous | Tesco Food

Video taken from the channel: Tesco


• Saucepan • Medium-size bowl • Fork • Dry couscous • Water These measurements will make four servings: • 1 Cup Couscous • 1 ¼ Cup Water. How to Cook Couscous Bring one cup water, chicken broth, or vegetable broth to a boil in a medium saucepan. Remove from heat and add couscous along with a splash of olive oil or a dab of butter.

Stir, cover saucepan with lid, and let sit for 10. To start, bring the cooking liquid (preferably a flavorful chicken or vegetable broth) to a boil in a medium pot. Add a drizzle of olive oil, a pad of butter, and a little salt.

Next, add the couscous. (I use 1-3/4 cups liquid to 1-1/2 cups couscous.). Traditionally, couscous was hand-rolled and steamed. Nowadays, store-bought dried couscous is simply rehydrated or cooked in boiling water. For even more flavor, use your favorite stock or broth instead of water and add a pinch of salt. Yes, you can cook couscous using your microwave.

All you do is heat the broth or water in a large bowl in the microwave (about 5 minutes or so). When the liquid is ready, stir in a little olive oil, salt, and your instant Moroccan couscous. Cover and set aside for 10 minutes until the couscous has fully absorbed the liquid. Instructions Bring water and butter to a boil. Add couscous, salt and any seasonings.

Place the couscous in a heatproof bowl. Add the broth and stir to combine. Cover the dish with a lid or plate to allow it to “cook”. Let sit for 5 minutes. Pour 1 cup couscous into boiling water, stir once with a spoon, cover with a lid, and remove from heat.

Let the couscous steam for five minutes. Fluff with a fork. Couscous grains tend to bind together in the cooking process, so fluff the grains with a. Simple couscous recipe.

Tip the couscous into a heatproof bowl and pour over the water or stock. Cover with cling film or a lid and leave for 5-10 mins until the couscous is soft. Fluff the couscous up with a fork, drizzling with the olive oil, and season with salt and pepper if you like. The.

It only needs to be mixed with boiling water and allowed to sit undisturbed for a few minutes before being ready to eat. The proportions for cooking couscous are generally 1:1. A little less water makes drier couscous, good for salads or serving with.

List of related literature:

Before adding couscous to pot, add 2 peeled and grated carrots and ½ teaspoon ground cinnamon and cook until softened, about 2 minutes.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Put couscous in a bowl and pour the boiling water over it; stir once, add salt and hydrosols, stir again, and cover with a tight-fitting lid or foil until cool.

“Hydrosols: The Next Aromatherapy” by Suzanne Catty
from Hydrosols: The Next Aromatherapy
by Suzanne Catty
Inner Traditions/Bear, 2001

Stir in the couscous and ½ tsp salt, then remove the pan from the heat.

“Modern Sauces: More than 150 Recipes for Every Cook, Every Day” by Martha Holmberg, Ellen Silverman
from Modern Sauces: More than 150 Recipes for Every Cook, Every Day
by Martha Holmberg, Ellen Silverman
Chronicle Books LLC, 2012

Pour in the couscous and let the broth simmergently for a minute, then stir, turn off the heat, cover the pan, and allow the couscous to absorb the broth, about 5 minutes.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Add the couscous and stir until the grains are coated with butter.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Cook couscous and 1 tablespoon oil in medium saucepan over medium-high heat until couscous is toasted and golden, 2 to 3 minutes; transfer to large bowl.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Cook until the liquid comes to a boil and then remove the saucepan and add couscous.

“Belly Fat Breakthrough: Understand What It Is and Lose It Fast” by Dr. Stephen Boutcher
from Belly Fat Breakthrough: Understand What It Is and Lose It Fast
by Dr. Stephen Boutcher
Gallery Books, 2014

Stir in boiling water, cover tightly with plastic wrap, and let sit until liquid is absorbed and couscous is tender, about 5 minutes.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

To make the couscous: In a medium saucepan, heat the olive oil over medium heat.

“Treme: Stories and Recipes from the Heart of New Orleans” by Lolis Eric Elie, Anthony Bourdain, David Simon, Ed Anderson
from Treme: Stories and Recipes from the Heart of New Orleans
by Lolis Eric Elie, Anthony Bourdain, et. al.
Chronicle Books LLC, 2013

Sprinkle one quarter of couscous in an even layer into top of couscoussière and steam, uncovered, over moderately high heat for 5 minutes.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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52 comments

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  • Am from Algeria �������� where you can find the best couscous recipes and different tasty types and I really don’t know what am doing here….

  • Been looking for an alternative couscous recipe as the mushroom one I’ve been doing takes so long. And Tesco is where I do my shopping! This is perfect, thanks

  • Bonjour Lola, en Algérie nous séparons la sauce de la graine. Je vais essayer votre couscous il m’a l’air mais tellement delicieux, je n’ai jamais pensé à le faire comme cela. Merci pour vos recettes plus délicieuses les unes que les autres ��

  • This salad looks so delicious.. normally i cook the couscous separably in the hot water but i like the way you cook this couscous with other veges in the same pot and it would have shocked up all the veges juices..��

  • Why is everyone so angry with this video? I’ve watched some other videos and they also prepare their couscous like this and no one was angry in those vids.

  • as a moroccan, and Morocco is where couscous originated from, we have it once a week so I know what I’m talking about, it pains me to see a meal that is usually prepared with lots of love and attention and care be reduced to be like instant ramen. But hey, to each their own

  • How about whole wheat couscous, i could never get that right, it either comes out too dry or to soft, not enjoyable by any one’s palettes

  • YUCK!!! Use hot chicken / beef stock. I cannot imagine eating it with water. There are MANY ways to make couscous. Just look up couscous recipes here on Youtube or online. TONS of ways to make this very tasty as a side dish, or layered under meat.

  • why don’t you mesure in cups, makes it easy for the ones are cooking challanged, and the water ratio to one of cous cous,, and its the water, is it, warm, hot or cold., it looks good though

  • Everyone in these comments are lacking brain cells. She used hot water and covered it. It’s cooked after that. Who cares what your personal feelings are, all that matters is that it’s fully cooked. And it is.

  • ISSAYEDA, LOLA, MANY THANKS FOR THE COUSCOUS MEAL, WILL LEARN FROM YOUR ILLUSTRATION AND EXQUISITE TELEVISED DEMO. MY RESPECT AND AFIK SHUKRAN. SAFE AND ASHOOFAK KAEM, MUSA SACKEY, [email protected] FAMILY, NAME ONLY. SAHARA WEST AFRICA.

  • Salt pepper zest of lemon? Oiii what is this mockery?? I WILL TELL YOU HOW TO COOK IT

    Take couscous and since it’s from a bag I take it you can skip out the washing. Take couscous put it in a wide bowl and put water on it and rub gently between hands to break it up. Start making the marga or ‘stew’. Put the ‘steamer’ on top of the pot and put the couscous on. As the stew is cooking take the couscous off and add water to it and rub between hands. Do this 3 times within a minimum of 2 hours. Last time you remove the couscous is when the stew is cooked dont add water but you can add a little bit of butter to the couscous rub between your hands add the stew on top and that’s it. 123 viva l’algerie

  • Good morning Albert! I have never cooked Couscous in my life, because I find them very blunt. But after watching your recipe with vegetables, I’ll be willing to have a go. Thanks for the recipe!!!

  • couscous you buy in the uk doesn’t need to be cooked. you can just add hot liquid to it and it’ll be ready to eat. then you can season and add what ingredients you like.

  • Albert my friend, excellent job! Happy Fall, this is such a great dish you can even lay a piece of grilled chicken over it. Nice job! Chef Chris

  • Thanks for sharing this nice recipe. I’d rather you not call it couscous though. You could maybe call it a semolina and veggies side dish. Because couscous is the name of the specific traditional dish, not the semolina type.
    The title is kinda misleading, especially since it says “the perfect couscous recipe”.

  • I love the volume and clarity of your voice. Loud enough to hear well and clearly spoken. No silly jokes etc. Just teaches. Great. Got a new fan. Going to try this.

  • Happy New Year everyone. I hope you had a great holiday? Mine was so good and I wish it never ended:) Let me know what you think about our first recipe this year. Enjoy!
    Ingredients: https://cheflolaskitchen.com/chicken-vegetable-couscous/

  • I have never eaten couscous in my 27 year old life before, but I had bought a pack recently and now made it with chicken going with this recipe and it was great! Thank you

  • Hi everyone I’m making a YouTube video about cooking
    https://youtu.be/iiCjwkvF7f8
    Please give it a chance and watch it and if you like it add like share and subscribe and if not just leave a comment about your opinions, I do appreciate your help thank you

  • the original cous cous recipe, simple and plain, guys, you can enrich it with anything you want, this is just the basic recipe!
    Its lke rice… you can’t show rizoto…you just show the basics.

  • If you have North African friends, don’t serve them this. They will be completely and utterly insulted. Real couscous doesn’t take 10 minutes to cook and the taste is a million miles way better than this.

  • this way you will have a very untasty couscous so darling dont bother yourself its our traditional dish dont mess with it if you dont know how..peace from ALGERIA

  • One time 4 yrs ago i bought a small box of couscous at the store and it was delicious. Today i invested in a large bag of it and when i cooked it it turned out like tapioca, nothing like what i had in mind at all! I was so mad. I’m gonna try cook it again tomorrow this was because maybe that’s what went wrong?

  • Dam here I am thinking I should of watched the this video first…This is my second attempt and I’m trying it your way hope it works…crossing fingers lol

  • Oh thank the kitchen gods this is a life-saver. My stove has been broken for a while and I always see recipes saying to boil couscous in a pot on the stove so seeing a method with just kettle is perfect.
    Also really loved the olive oil suggestion even a small amount made it come out a much better texture!

  • Is it well steamed?does it taste like the regularly steamed couscous?i mean is the raw taste gone in just ten min? Thank u Alia

  • How strange that people want to see you cook this, couscous is already prepared, cooked, all you do is what she tells you and it is good to go

  • Not good my food tech teacher sent a link to this video ugh �� this is NOT correct what so ever she didn’t even include the cooking �� bit in it ��

  • ok. I have tried this tip couple of times. but seriously the couscous doesn’t taste the same as steamed on the top of vegetables and meat where all the flavors get through the couscous grains. I have to admit that this method is time savings and very easy and not messy at all. but the dish doesnt taste exactly the same.

  • Great, simple recipe for any busy college student! So first of all thanks for the amazing tip. Second, I have a question. Even if I make 250ml of couscous instead of 500 do I still need to wait for 10 minutes?

  • Salut Alia, je suis beaucoup tes vidéos (depuis des années) et je teste souvent tes recettes mais j’oublie de te remercier. Alors j’ai décidé de te donner mon feedback, dorénavant… J’ai préparé un couscous aujourd’hui, mais je n’ai plus de couscoussiere pour le moment. J’ai donc testé ta recette et c’est le couscous le plus rapide que j’ai jamais fait. L’avantage de cette technique c’est que si on est novice dans le rituel du couscous vapeur, on ne risque pas de le servir mal cuit ou alors de servir des légumes en purée ayant trop cuit parce qu’on attendait que la semoule soit prête. Moi je dis 10/10 pour cette recette. C’est très bien cuit et franchement quand on y ajoute la sauce du bouillon et la viande, on ne voit aucune différence. Un grand merci à toi.

  • What is this 10 min? I used to wait at least one hour to hear that is ready
    Mom used to steam it more than 3 times what is this xD

  • But Alia, isn’t this cheating?:) Your other video shows it taking about an hour by the traditional method. How do the taste and texture compare using this quick method?

  • That looks so delicious! I’ve never had cous cous before and I’m a bit nervous about trying it, but I’m definitely going to try your recipe!

  • Brilliant recipe I’ve just cooked this and it turned out perfect in every way. I used prawns instead of makeral and it was awesome. Thank you I shall add this to my favourite food Library ����

  • Does anyone still use cling film anymore!? Terrible. I live in Indonesia and single use plastics are such a taboo. 1st world selfishness needs to catch up.

  • this is the worst way to cook couscous actually it’s not cooked at all… there are a lot of ways to cook it but this is not even close

  • I’m eating couscous right now and for the first time. It’s very boring tasting. How do I make it taste better without adding vegetable oil or animal products.

  • Ummm iam wondering why some people get angry with easy ways to cook cous cous??!! And keep say this is wrong and look at traditional methods and bla bla bla!! Not just in this video

  • This is more of a Turkish recipe, light and more of a salad… I prefer the North African style that’s a little oily with vegetables and lamb sausage…

  • Just made it for my family (I used Haddock instead of mackeral) My 1st attempt & the crowd went wild. It tastes absolutely amazing. This is going to be a regular on my menu at home. Thanks.

  • If this cousous is the real couscous ( I mean north-african couscous )
    then this way will cause health issues to your followers
    couscous has its own way and it takes at least one hour to cook it (to steam it )

  • Hello Chef Lola. Thanks for showing us this recipe. The meal looks delicious! I have a question if you may. At the beginning, you stir fried chicken and towards the end you added chicken stock. Is the stock from the same chicken? Thanks

  • I ‘ll like to try this, I don’t know how to cook couscous but watching your video have giving me the knowledge on how to cook it.
    Thank you.

  • No disrespect intended but it would be better to keep the camera on the food and not keep switching it back to yourself, except at the end when you do the tasting.

  • its nice but it will taste better if you try the original recipe of north Africa:))) couscous tastes better when its cooked with steam 3 times as for the sauce or the vegetables you can say its optional although a certain choice of recipe will make it taste better:D anyway thank you for your recipe and for representing this wonderful traditional dish to everyone!!!

  • I know this might sound really weird, but I love how you film the part where you smash that garlic!!��I really love couscous because it is so quick and simple to prepare! I love the idea that you fried the vegetables then added the water to pan with couscous! I have to take this tip and make like this from now on��������Will save me washing one extra dish.

  • Couscous happens to be a traditional dish here in Tunisia, and that’s NOT how we cook it.
    Why’d you feel the need to misinform those who want to learn how to properly make this dish?

  • Maybe this is some type of commercial instant Couscous idk but traditionally Couscous is supposed to be steamed a couple of times using a Couscousier

  • Nice and simple recipe thanks for sharing ���� the music in the background it’s really good can you please tell me what is the name of the music you have for the video?? Thanks

  • I was not having much luck with my couscous tries. It seems that following French packet recepies I am not putting quite enough water in and not leaving it enough. Thanks for showing me how finally! By the way here they mostly use one cup of the prepared packet couscous followed by one cup of water. They add olive oil to the boiled water and when ready add a piece of butter.