Ingredients
Ingredients
- 2 cups chicken stock or water
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sea salt
- 1 ½ cups couscous
Instructions
- Heat the stock: In a medium pot, combine the chicken stock, olive oil, and sea salt, then set it over high heat until the mixture begins to boil.
- Add couscous and cover: Once boiling, turn off the heat, pour in the couscous, stir to combine thoroughly, then cover the pot with a lid to allow the couscous to steam.
- Let it rest: Let the covered couscous rest undisturbed for 5 minutes so the grains absorb the liquid and become tender.
- Fluff and serve: Remove the lid and use a fork to fluff the couscous, separating the grains for a light and airy texture. Serve immediately.
Notes
- Using chicken stock adds extra flavor, but water works perfectly for a neutral base or vegetarian option if vegetable stock is substituted.
- Fluffing with a fork is crucial to prevent the couscous from becoming mushy or clumping together.
- For added texture and taste, you can stir in chopped herbs, toasted nuts, or dried fruit after fluffing.
- If you prefer a vegan version, use vegetable stock instead of chicken stock.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
