Couscous can be more than a sidekick
Couscous is one of the fastest and easiest side dishes to prepare. A staple in Morocco and other North African countries, it is traditionally served under stews and braises to soak up the flavourful sauce. But because it often plays sidekick, the grain is too often left bland and unexciting.
We knew it had the potential to be a quick and tasty dish, and we were determined to develop a classic version for saucy dishes as well as a handful of flavour-packed variations that would make convenient standalone sides. We found that toasting the couscous grains in olive oil before adding liquid deepened their flavour and helped them cook up light, and separate.
And to bump up the flavour even further, we replaced half of the cooking water with broth. After just seven minutes of steeping, the couscous was fluffy, tender and flavourful enough to stand on its own while also ready to accompany any sauce with which it was paired.
For our dressed up variations, dried fruit, nuts and citrus juice added textural interest and sweet, bright notes.
Simple Couscous
Makes 6 servings
2 tablespoons extra-virgin olive oil
2 cups couscous
1 cup water
1 cup chicken or vegetable broth
Salt and pepper
Start to finish: 45 minutes
Heat oil in saucepan over medium-high heat until shimmering. Add couscous and cook, stirring frequently, until grains are starting to brown, three to five minutes. Stir in water, broth, and 1 teaspoon salt. Cover, remove saucepan from heat, and let sit until couscous is tender, about seven minutes. Gently fluff with fork; season with pepper to taste.
Simple Couscous with Dates and Pistachios:
Increase oil to 3 tablespoons. Add 1/2 cup chopped pitted dates, 1 tablespoon grated fresh ginger, and 1/2 teaspoon ground cardamom to saucepan with couscous. Increase water to 1 1/4 cups. Before serving, stir in 3/4 cup coarsely chopped toasted pistachios, 3 tablespoons minced fresh cilantro, and 2 teaspoons lemon juice.