Steamed Couscous

Steamed Couscous

Light, fluffy couscous steamed until tender and separated into delicate grains.

Total 15 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This method relies on a two-stage steam and rest process to hydrate couscous evenly without turning it gummy. Fluffed with a fork and finished with a touch of butter, it makes a versatile side for stews, grilled meats, or roasted vegetables.

Ingredients

  • 1 1/2 cups couscous
  • 1 1/2 cups water
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 tablespoon unsalted butter

Method

  1. Bring the water, olive oil, and salt to a boil in a 6-quart saucepan.

  2. Stir in the couscous, remove the pan from the heat, and cover tightly with a lid.

  3. Let the couscous steam off the heat, covered, until all the water is absorbed.

  4. Uncover and fluff the couscous with a fork, breaking up any clumps to separate the grains.

  5. Add the butter and fluff again until melted and evenly distributed. Serve warm.

Rate this recipe

★ 3.6 (1)

Steamed Couscous

This method relies on a two-stage steam and rest process to hydrate couscous evenly without turning it gummy. Fluffed with a fork and finished with a touch of butter, it makes a versatile side for stews, grilled meats, or roasted vegetables.

15 min 4 servings 210 cal

Ingredients

  • 1 1/2 cups couscous
  • 1 1/2 cups water
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 tablespoon unsalted butter

Method

  1. 1

    Bring the water, olive oil, and salt to a boil in a 6-quart saucepan.

  2. 2

    Stir in the couscous, remove the pan from the heat, and cover tightly with a lid.

  3. 3

    Let the couscous steam off the heat, covered, until all the water is absorbed.

  4. 4

    Uncover and fluff the couscous with a fork, breaking up any clumps to separate the grains.

  5. 5

    Add the butter and fluff again until melted and evenly distributed. Serve warm.