How to cook cous cous
One of the most versatile grains, cous cous is thought to have originated in North Africa between the 11th and 13th century. For centuries, cous cous was a staple starch in countries such as Algeria, Tunisia, Morocco and Libya, although it is now popular across the globe.
Made of crushed durum wheat semolina, cous cous is the perfect accompaniment to flavour-packed stews, soups, salads and tagines.
Read on to discover everything you need to know to make the perfect cous cous.
How to prepare cous cous
Learning how to cook cous cous is relatively easy. Firstly, boil the kettle and pour your cous cous into a heatproof bowl. For added flavour, you can crumble a stock cube over the cous cous before pouring over the boiled water (roughly 1cm).
Next, add a generous drizzle of olive oil (about 2tbsp) and the juice from half a lemon. Stir everything together and cover the bowl tightly with Clingfilm or a plate and leave for 10 minutes. After that, uncover your cous cous and use a fork to fluff up the grains. Once you’ve added any vegetables or herbs and spices, your cous cous is ready to eat!
How to season cous cous
Cous cous is the perfect blank canvas to take on both subtle and bold flavours. It’s also deliciously versatile, and can be enjoyed on its own as part of a minted cous cous salad, or served alongside a tender crown of roast lamb as part of a Moroccan inspired feast. In terms of herbs, cous cous pairs well with coriander leaf, fresh mint or parsley. It can also be spiced up with hot chilli powder, turmeric, or our unique blend of Moroccan Spice Mix for an authentically Middle Eastern flavour.
Now that you know how to make cous cous, why not explore our range of mouth-watering Moroccan recipes?
