How to make Couscous

How to make Couscous



Couscous is made from tiny steamed balls of semolina flour. Though we think of it as a grain, it’s actually a type of pasta.nEaten extensively in North Africa. It's filling and wholesome. It also on takes a few minutes to cook from just boiled water.

Couscous is a quick and simple base for a meal at any time of day – and it’s not expensive to buy at all. Use it as a vehicle for scraps of veg, fruit and a handful of whatever spices you have to hand.

You can add it as a staple to any meal you would add rice to. It also freezes well for up to three months.

Happy eating!!

  1. In a medium saucepan, bring the water (or broth), salt, butter, and oil to a boil.
  2. Stir in the couscous, cover tightly with a lid, and remove from heat.
  3. Let the couscous steam for 5 minutes.
  4. Use a fork to fluff the couscous and break up any clumps.
  5. Serve warm.


Cooking Time: 10 mins

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400 ml low-sodium chicken or vegetable broth (or water)
½ teaspoon salt
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
270 g couscous

Cost: £0.50p

Portions: 4 - 6

Copyright: Alston Moor Foodbank 2014 - 2024. From the Community - for the Community

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