Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

Yields or Serves:  

[Total: 3   Average: 5/5]



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



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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