Did you know that couscous is not a grain, but a tiny Moroccan pasta made from semolina flour? Here is a basic couscous recipe and some delicious variations.


1 1/4 Cup Water

1/4 Cup Dark Seedless Raisins, Dried Currants, Dried Cranberries or Dried Cherries (Optional)

1 Tablespoon Butter

3/4 Teaspoon Kosher Salt

1-Cup Couscous

In a 3-quart saucepan, combine water, raisins (if using), butter, and kosher salt. Heat to boil over a high heat. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with fork. Transfer to serving bowl. Makes about 3 cups or serves 4 as side dish.

Lime Couscous: Prepare as directed, but leave out raisins and add 1 tablespoon fresh lime juice, and 1/2 teaspoon freshly grated lime peel to water.

Moroccan Couscous: Prepare as directed, but add 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground turmeric, and 1/4 teaspoon ground cumin to water.

Dried Tomato & Green Onion Couscous: Prepare couscous ad directed, but leave out raisins. Add 1 sliced green onion and 5 chopped dried tomato halves to water.

Almond Couscous: Prepare couscous as directed but leave out raisins. Add a pinch of ground nutmeg and pinch of dried thyme to water. Stir 1/4 cup toasted slivered almonds into fluffed couscous. 

© Victoria Hart Glavin


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