The perfect Couscous you have been waiting for is here!
Its name came from the Arabic word “kuskus” which also means “to pound.” This is usually prepared like rice, but in this recipe, we will turn it into an extra special dish
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You can pair it with your favorite healthy recipes for a satisfying meal. With this recipe, the Couscous will certainly have an incredible quality you won’t forget!
How to Make the Perfect Couscous
If you’ve wanted to try African recipes, then this is one of the perfect recipes to start with. The Yummielicious Couscous recipe is complete with all the toppings you can imagine!
Let me show you how we can take ordinary it to the next level.
What are the best ingredients to use for the perfect Couscous recipe?
Did you know that Couscous is a staple food in Algeria, Libya, and Morocco?
It may look like a grain, but it is actually a kind of pasta. The couscous is made of semolina. Moreover, it is made by steaming tiny balls of semolina flour.
When it comes to flavor, it tastes nutty with a touch of sweetness. Properly cooked couscous also has a loose and fluffy texture.
You can best enjoy couscous with soups, stews, and roasted vegetables. It can absorb flavors well. Hence, you can cook it with water or liquid stock with your herbs and spices.
One of the best toppings for couscous is smoked mackerel. It has a mild flavor that can become more tasteful with the seasoning. The mackerel also has a chewy and soft texture to complement the couscous.
Adding mackerel to your diet can be good for your heart, bones, immunity, brain, and overall nutrition. I suggest using it for your meals for a balanced diet.
Make the most out of mackerel with the following recipes:
Couscous is always better with delicious and fragrant bell peppers. In this recipe, you will need red, orange, and green bell peppers for diverse flavors.
The green bell peppers have a mildly bitter and grassy taste, whereas the orange and red bell peppers taste sweet and fruity. Aside from flavor, these also give more color to the dish.
Kale and spinach
Make the Couscous healthier by adding leafy greens like kale and spinach. The kale has a strong earthy and nutty taste, while the spinach has a sweet and robust flavor.
These can also add more color to the dish to make it more appetizing. It will certainly give the recipe a touch of refreshing quality.
You will also need onions and garlic for a distinct flavor and aroma in the dish. These will add a pungent, spicy, and peppery taste for a burst of flavor.
Give the dish an African touch by using coconut oil to saute and stir-fry the couscous. It adds a unique flavor and fragrance for an extraordinary quality.
These ingredients will surely make the couscous a lot better. They add color, flavor, and aroma to help you serve the best meals to everyone!
Here’s how I usually cook Couscous for my family:
- Boil liquid stock in a pot over medium heat.
- Stir in the couscous with a spatula and turn off the heat.
- Cover and leave it to soak for several minutes.
- Heat coconut oil in a frying pan.
- Sautee the chopped onion, garlic, and scotch bonnet over medium fire.
- Then, season it mixed herbs, curry powder, paprika, turmeric, sea salt, and ground chicken stock cube.
- Add the smoked mackerel chunks.
- Toss in the kale and let it cook for a minute.
- Then, add the bell peppers.
- Mix in the couscous.
- Add the spinach and let it simmer for two minutes.
- Give the couscous a final stir and put the contents on a plate to serve!
And just like that, you can have a gastronomical experience of cooking and savoring this delicious and healthy Couscous!
How to Select and Store Couscous
- Couscous is usually stored in the grain section of grocery stores.
- It can also be found in the international food aisle at grocery stores.
- There are three types of couscous: Moroccan, Israeli, and Lebanese. You can use whichever variant you prefer.
- Moroccan is the smallest couscous, so it cooks faster than the Israeli and Lebanese variants.
- Uncooked couscous can be stored in a container to be placed in your pantry, cupboard, or kitchen.
- Couscous can last up to three to six months, depending on its quality.
- Once cooked, keep the couscous in the fridge or freeze.
- In buying whole fresh mackerel, opt for ones that are firm to the touch with glossy skin and clear eyes.
- You can also try canned mackerel.
- Don’t let mackerel sit at room temperature for longer than two hours.
- For better storage, wrap its original packaging in cling film, freezer bag, or aluminum foil.
- It can last up to two days in the fridge and up to three months in the freezer.
- If the mackerel has already been cooked, then it can last up to four days in the fridge and four months in the freezer.
- Put the mackerel on aluminum foil.
- Season it with butter and lemon juice.
- Then, wrap the mackerel in the foil to seal the flavors in.
- Place it on a baking tray in a preheated oven to bake for ten minutes.
- Once baked, transfer it to a plate and allow it to cool.
Making liquid stock
While liquid stock products are readily available, you can still use homemade liquid stock for a healthier option.
- Put the ingredients in a pot and season it with your preferred herbs and spices.
- Pour the water into the pot.
- Then, let it boil for at least four hours while partially covered.
- You can skim the broth for any foam or impurities.
- Once done, remove it from the heat.
- Filter the liquid stock using a sieve.
Storing liquid stock
- Let it cool in the pot before transferring it into a container or several small containers.
- It can last up to five days in the fridge and up to nine months in the freezer.
Couscous is vegan-friendly, but it is not gluten-free. For a gluten-free alternative, you may opt for quinoa or millet instead. These alternatives have a longer cooking time, so it’s best to follow their cooking instructions.
This is a versatile dish where you can add any ingredient that suits your diet or preferences. You can even use chickpeas, nuts, parsley, vinegar, chives, tomatoes, artichokes, and more!
- Frying pan: Cook the Couscous in a frying pan for a perfect blending of flavors.
- Pot: Soak the couscous in liquid stock in a pot.
- Spatula: Mix everything together with a spatula.
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How to Serve Couscous
- Chicken Wings
- Fried Fish Fillet
- Grilled Croaker Fish
- Chicken Gizzard Stew
- Roast Chicken
- Chicken and Broccoli Stir Fry
Meanwhile, you can pair the rich flavors of the couscous with the refreshing quality and revitalizing properties of these drinks and juices:
- At room temperature: Eat the Couscous within two hours.
Frequently Asked Questions
Is couscous a grain or a pasta?
While couscous takes on the appearance and form of rice or grains, it is actually a pasta variant. Couscous has a light and fluffy texture, making it easy to incorporate and cook with other ingredients.
Couscous also contains fewer calories, carbohydrates, and fats compared to pasta. However, couscous has less protein than pasta, so incorporate protein-rich ingredients to compensate.
What does couscous taste like?
On its own, couscous has a nutty and sweet flavor. It is further improved with herbs, spices, and aromatics. I also suggest cooking it with liquid stock for tasteful results.
How couscous is made?
Couscous is made by grinding durum wheat or semolina. It is then moistened and mixed with wheat flour to make small balls.
These tiny balls of pasta are then left to dry for several hours before they’re cooked through a quick steaming process.
Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.1 Corinthians 10:31
Does couscous taste like rice?
It can taste like rice if you cook it in water. But it also has stronger nutty and sweet taste compared to rice.
This post may contain general information and does not constitute professional medical advice. Always seek information or advice from a qualified medical professional. Please read the full disclaimer for details.
The Perfect Couscous
- 1 cup wheat couscous
- 1 tbsp coconut oil
- 1 red onion (small-sized)
- 1 garlic clove (minced)
- ½ scotch bonnet (chopped)
- Handful curly kale (chopped)
- Handful baby spinach (chopped)
- ¼ red bell pepper (medium-sized)
- ¼ orange bell pepper
- ¼ green bell pepper
- ½ tsp mixed herbs
- ½ tsp curry powder
- ½ tsp turmeric
- A pinch paprika
- 1 stock cube (option)
- 1 cup liquid stock (250 ml)
- Cook the couscous. To prepare your couscous, pour the liquid stock in a pot over medium heat. You are free to use any liquid stock of your choice. Bring the liquid stock to a boil. Then, add the couscous. After adding the couscous, turn off the heat then mix the couscous into the liquid stock thoroughly. Cover it with a lid and set it aside for 5 to 7 minutes for the couscous to absorb the liquid stock
- Sautee the onion and garlic with the seasonings. Heat coconut oil in a pan over medium heat. Sautee the chopped onion, garlic, and scotch bonnet (use less if you prefer your food less spicy). Then, gradually add the mixed herbs, curry powder, paprika, turmeric, sea salt, and ground chicken stock cube.
- Add in the smoked mackerel. Before mixing the smoked mackerel in, make sure that it has been deboned and but to your preferred size. Ensure that it is well incorporated into the seasoning.
- Toss in the leafy greens, bell peppers, and couscous. First, add the kale to the pan and let it cook for a minute. Then, pour in the vibrantly colored fresh bell peppers to infuse the mixture with flavor and aroma. Next, add the couscous and mix thoroughly to coat it with the seasonings. Lastly, put in the chopped spinach and let it simmer for 2 minutes.
- To preserve couscous, store it in an airtight container or sealable bag.
- It is high in gluten to consume in moderation.
- To check if the couscous has gone bad, check the expiry date on the packaging, and check for signs of bugs, rancid taste, or foul smell.
- You are free to use any liquid stock of your choice.
- Couscous is a common allergen. Hence, it is not recommended for people with Oral Allergy Syndrome or those sensitive to wheat and grass pollen.