Like pasta, couscous doesn’t have much of a flavor itself. But that’s one of the best things about it; you can add a variety of flavors, textures and spices to make it fit any mood. When I’m already busy putting together a main dish, couscous is the perfect addition when you have your hands full. It only takes 5 minutes to create fluffy, delicate pillows of joy.
Since couscous is so delicate, you need to be careful with the spice level and what you use. It will add a great deal of flavor; so if you add something spicy like cayenne that’s all you’ll be able to taste. I also want to steer you away from using dried herbs, fresh ones are in a completely different category. It’s like comparing a fresh, crisp Fuji apple to those chewy dried fruit slices better known to me as foamy rubber nothingness. Couscous cooks in 5 minutes, so the dried herbs don’t have a chance to reconstitute and end up getting stuck in your teeth apart from anything else. So have fun with fresh herbs, and enjoy these combinations.
Ingredients
- 1 cup couscous
- 1 cup water
- 2 tbsp. butter
- 1/2 tsp. salt
- 4 sprigs fresh thyme, finely chopped
- 1 tsp. garlic powder
- 1/4 cup toasted pine nuts
Method
- Preheat oven to 350°F
- Line baking sheet with foil and distribute pine nuts evenly
- Toast pine nuts for 10 mins. Remove when they’re slightly golden around the edges and set aside to cool
- In medium saucepan, add couscous, water, butter, salt, fresh thyme and garlic powder. Stir with fork to distribute thyme. I pinch the thyme with my fingers before adding it in as it helps release the oils and favor.
- Bring to a light boil, quickly stir with fork, remove from heat and cover
- Let stand 4-5 minutes
- Fluff with fork
- Add cooled, toasted pint nuts
Here are some of my other favorites!
Basil and Sun-dried Tomato Couscous
- 1 cup couscous
- 1 cup water
- 2 tbsp. butter
- 1/2 tsp. salt
- 1/2 cup fresh basil, chopped (add it after the couscous has cooled or the leaves will turn dark brown)
- 1/4 cup sun-dried tomatoes, roughly chopped
- 2 tbsp. black olives (optional)
Curry and Raisin Couscous
- 1 cup couscous
- 1 cup water
- 2 tbsp. butter
- 1/2 tsp. salt
- 1 tbsp. curry powder
- ¼ tsp. turmeric
- 1/3 cup golden raisins
- 2 tbsp. fresh mint, roughly chopped
- 1 tsp. toasted ground peanuts
Cranberry & Feta Couscous
- 1 cup couscous
- 1 cup water
- 2 tbsp. butter
- 1/2 tsp. salt
- ¼ cup crumbles fresh feta
- 1/4 cup dried cranberries
- 1/4 cup toasted, slivered almonds
- Fresh parsley for garnish