This aromatic Herbed Couscous recipe comes together quickly, making it the perfect addition to curries, protein bowls and warm grain salads. What is couscous? It’s a small form of pasta made from durum wheat semolina flour. Couscous originated in Northwest Africa and today is used in cuisines from Moroccan to Mediterranean. The Washington Post’s Guide to Couscous covers its history and variations as well as how to cook with couscous.
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Quick and Easy Herbed Couscous
Light, fluffy and flavorful, this Quick and Easy Herbed Couscous comes together in a snap. Pair it with Butternut Squash Curry with Chickpeas, squeeze fresh lemon juice over the top and enjoy!
- Total Time: 20 mins
- Yield: 6 1x
Ingredients
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- 3 cups low-sodium vegetable broth
- 1 teaspoon extra virgin olive oil
- 1 garlic clove, minced
- 2 cups whole wheat couscous, uncooked
- 1 tablespoons cilantro, chopped
- 2 tablespoons chives, chopped
- Salt and fresh cracked black pepper, to taste
Instructions
- Add broth, extra virgin olive oil and garlic to a saucepan over medium-high heat and bring to a boil.
- Stir in couscous, remove entirely from heat, cover and let stand for 5-7 minutes, until liquid is absorbed.
- Fluff couscous with a fork and stir in cilantro and chives.
- Top with salt and fresh cracked black pepper, to taste.
Notes
- Sprinkle this Herbed Couscous with feta cheese when serving with Greek or Mediterranean-inspired dishes.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Sides
- Method: Stovetop
- Cuisine: American