Cous-cous is one of the most versatile side dishes that exist. Despite having a look and a cooking method reminiscent of cereals, they are actually grains of wheat semolina. Couscous goes well with just about any ingredient. Cook it using simple bone, meat or vegetable broth, then add herbs, vegetables, or even fruit. With couscous the possibilities are limitless.
Steps
Method 1 of 3: Prepare the Cous-Cous
Step 1. Choose a variant of couscous that is not precooked
If you plan on flavoring it, avoid instant or pre-cooked varieties. Their cooking times are too fast to be able to fully assimilate the taste of the other ingredients during cooking. Instead, opt for non-precooked couscous. The Israeli one, which has larger grains, tends to soak up the various flavors and is excellent for enriching the consistency of a dish.
Although couscous looks like grains and cooks the same way, it's actually a type of semolina, so it's more like pasta. Look for wholemeal to get more fiber and give dishes an aromatic note that reminds you of dried fruit
Step 2. Toast the couscous before boiling it
Use a tablespoon of olive oil or nut oil (such as pistachio or almond oil) for each cup (180g) of couscous. Toast the grains on medium-high heat for 3 to 5 minutes, until lightly browned. This will allow you to enhance the natural taste and aromas of the semolina.
Boil the water or broth in a separate pot before starting the toasting process. Couscous should be transferred directly from the pan to boiling water
Step 3. Boil the couscous in the broth to make it tastier
It is possible to cook it in water, but cooking it in broth will make it even better. You will need a little more liquid than necessary to completely cover it. This equates to approximately 300ml of broth (bone, meat or vegetable) for each cup (180g) of couscous.
- Chicken and vegetable broths go very well with cous-cous. They flavor the dish and add an extra note of taste without overwhelming the other flavors.
- You can also use a broth made from a cooking cube, but keep in mind that it will be saltier than homemade broth. In this case, avoid adding more salt.
Step 4. Season the water if you don't have the broth
If you don't have any type of broth available, season the water. For this purpose, use a couple of tablespoons of butter. Add a quarter of a teaspoon or half a teaspoon each of onion powder, garlic powder, cilantro, and dill.
Method 2 of 3: Cooking Cous-Cous
Step 1. Add an acidic ingredient to the couscous to make the salt taste less intense
Couscous cooked in broth can get quite salty. Adding an acidic ingredient while cooking will help to at least partially dampen the taste of the salt. If you are going to serve it with meat, just sprinkle some fresh lemon juice. Here are other acidic ingredients that you can add to couscous to get a good result:
- About 60 ml of white wine for every 250 ml of water;
- A few tablespoons of white vinegar. This will allow you to attenuate the taste of the salt without adding other aromatic notes that are too strong;
- A few tablespoons of balsamic vinegar or red wine to prepare typical dishes of Mediterranean cuisine;
- A squeeze of lime juice. This ingredient is perfect for side dishes or other Mexican or Southern US inspired dishes that include other types of fruit.
Step 2. Add the onion variety of your choice if you want the flavor of the dish to be even more intense
There are numerous types of onion and they all go well with couscous. While cooking the grains, add 1 or 2 cloves of elephant garlic for each cup (180g) of couscous. This ingredient will allow you to give delicate and well-balanced aromatic notes to the dish. You can also add:
- White onions to enhance the flavor of the couscous;
- Shallots to create a good balance between sweet and salty aromatic notes;
- Leeks to sweeten the dish, especially if you intend to incorporate fruit or herbs later.
Step 3. Add fresh herbs to lighten and liven up the dish
Herbs have a double function in the case of couscous. In addition to flavoring it during cooking, they introduce aromatic notes that will enhance its taste as you eat it. Add a handful of fresh herbs once the couscous has absorbed all the water, but before stirring it. Here are some that go well with this type of pasta:
- Mint, for dishes inspired by Middle Eastern cuisine;
- Dill, for dishes with a delicate flavor or that will be served together with fish;
- Rosemary, to lighten a full-bodied dish;
- Oregano, to give greater depth to a light dish;
- Basil, for any dish in the Mediterranean style or prepared in the pilaf style.
Step 4. Stir the couscous
Forgetting to mix couscous is one of the most common mistakes. While this step does not affect the flavor of the dish in any way, it does help separate the grains. In turn, this will help you taste the added ingredients more easily. Once the cooking has finished, take a fork and gently separate the grains. Do this until all the larger lumps are eliminated.
Method 3 of 3: Complete the Cous-Cous Preparation
Step 1. Add meat or cold cuts to serve as a main dish
Cous-cous is not just a side dish. To serve it as a main course, add some sweet sausage or chorizo. You can also place chicken breast on a bed of couscous. The juices of the meat will be absorbed by the couscous and the aromas added to the semolina during cooking will in turn enrich the taste of the meat.
If you are a vegetarian, you can try garnishing the couscous with a grilled portobello mushroom. Alternatively, you can also add a handful of fresh vegetables instead of meat
Step 2. Mix the couscous with fresh fruit or vegetables to make a salad
Let it cool for 5-10 minutes. Then, add as much fresh fruit or vegetables as you like. Couscous is perfect for preparing a cereal salad and goes well with both sweet and savory. In couscous dishes, chopped peppers, cucumbers, courgettes and spinach are often used. You could also try the following types of fruits and vegetables:
- Apples, particularly suitable for dishes that contain sausage;
- Dried apricots for Mediterranean-style dishes or dishes inspired by Middle Eastern cuisine;
- Strawberries, which go well with both balsamic vinegar and basil;
- Any kind of vegetables cooked on the grill, which allows you to add a smoky note;
- Ciliegini, which help balance savory dishes;
- Jackdaws or celery to add a touch of freshness.
Step 3. Grate the cheese to obtain a thicker and creamier couscous
Using too much cheese can overwhelm the other couscous ingredients, but in smaller doses it can give it an edge. Melt a handful of freshly grated Parmesan cheese for a cup (180g) of couscous. This way you can prepare a creamy and tasty side dish. You can also add feta to make it a little more pungent.
Step 4. Add some garnishes to further flavor it
Complete the preparation of the couscous with a salty garnish to give the finishing touch. Pine nuts, dried cherries, dried cranberries, pomegranate seeds, parmesan or pecorino flakes, and sun-dried tomatoes are great garnishes. Choose one and add a small amount to your plate. These ingredients all have an intense flavor, so a handful should be enough for each cup (180g) of couscous.
