The basic ratio is one cup of water (or even better, broth!) to one cup of dry couscous. Mark Bittman recommends a slightly higher ratio of 1 1/2 cups of water to a cup of couscous. Play around with it and see which you prefer. Just bring the water to a boil and pour it over the couscous. Cover the pan and let the couscous sit for about ten minutes while you do other things. Fluff the couscous with a fork just before serving to separate the individual grains.
Here are some of our favorite quick dinners with couscous:
1. Quick Salmon and Couscous with Cilantro Vinaigrette - The cilantro vinaigrette ties together the buttery flavor of the salmon and the nutty couscous.
2. Couscous with Raisins, Pine Nuts, and Capers - An excellent side dish to pair with roast chicken.
3. Sautéed Shrimp and Tomatoes with Lemon Couscous - Infusing the couscous with lemon is an excellent way to add flavor to this dish.
4. Couscous Salad with Winter Squash and Cranberries - The squash takes a bit longer to cook, but the recipe makes enough to last you through several lunches during the week.
5. Spicy Chickpea Stew with Roasted Cauliflower Over Couscous - Couscous mellows out this complex and flavorful vegetarian stew.
What are your favorite recipes with couscous?