This easy couscous recipe produces couscous that is light and fluffy, never gummy or gritty. The secret? Cooking the couscous in a shallow, wide dish helps it more evenly absorb the liquid, which helps it turn out nice and fluffy.
Although I love the taste of couscous, I find that – much like rice – it is best served as a fluffy receptacle for other flavors, especially those of rich, saucy stews.
- 1½ cups water
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- 1 cup whole-wheat couscous
- ¼ cup olive oil
- 1 tablespoon minced garlic
- In a wide, medium saucepan, bring the water, salt and cumin to a boil. Stir in the couscous.
- As soon as the water returns to a boil, remove from heat, cover tightly, and allow to rest until liquids have absorbed, about 10 minutes.
- Meanwhile, heat the olive oil and garlic over medium heat. Cook just until garlic is golden, 2-3 minutes, then remove from heat.
- Remove the lid. Fluff the couscous with a fork. Using the same fork, stir in the garlic-infused olive oil, then serve.