Fluffy Couscous with Olive Oil and Parsley
Inspired by techniques from America's Test Kitchen and Food Network Kitchen.
Instant couscous toasted golden in olive oil, steamed off the heat for 7 min and forked loose with parsley.
Always check the labels of the products you use.
Method
- 1
Toast the grains. Warm 1 tbsp of the oil in the saucepan over medium-high heat, tip in the couscous and stir for 3-5 min. Once the grains look lightly golden and smell nutty, they are ready; toasting adds flavour and helps keep each grain separate.
- 2
Add boiling liquid. Pour in the 400 ml boiling water or stock with the salt, give it a single stir, then clamp on the lid and lift the pan off the heat. Leave it alone for 7 min so the couscous can soak up every drop of steam.
- 3
Fluff thoroughly. Lift the lid and spend a full minute raking through the couscous with a fork. Breaking every clump now gives the light, sandy texture you want.
- 4
Season and serve. Fork through the rest of the oil, the parsley and the pepper. Heap it in a bowl, crown it with a parsley sprig and serve warm.
Storage
Cool quickly and refrigerate covered up to 3 days. Eat cold as a salad or reheat with a splash of water, covered, until piping hot (74 °C), fluffing again with a fork. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- medium saucepan with tight lid
- fork
- kettle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 343 kcal |
| Protein | 9.7 g |
| Carbohydrate | 58.4 g |
| of which sugars | 0 g |
| of which free sugars | 0 g |
| Fat | 7.3 g |
| of which saturates | 1 g |
| Fibre | 3.9 g |
| Salt | 1.12 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
