Start to finish: 45 minutes
2 tablespoons extra-virgin olive oil
2 cups couscous
1 cup water
1 cup chicken or vegetable broth
Salt and pepper
Heat oil in medium saucepan over medium-high heat until shimmering. Add couscous and cook, stirring frequently, until grains are just beginning to brown, 3 to 5 minutes. Stir in water, broth, and 1 teaspoon salt. Cover, remove saucepan from heat, and let sit until couscous is tender, about 7 minutes. Gently fluff couscous with fork and season with pepper to taste. Serve.
Simple Couscous with Dates and Pistachios:
Increase oil to 3 tablespoons. Add 1/2 cup chopped pitted dates, 1 tablespoon grated fresh ginger, and 1/2 teaspoon ground cardamom to saucepan with couscous. Increase water to 1 1/4 cups. Before serving, stir in 3/4 cup coarsely chopped toasted pistachios, 3 tablespoons minced fresh cilantro, and 2 teaspoons lemon juice.
Nutrition information per serving: 385 calories; 109 calories from fat; 12 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 410 mg sodium; 59 g carbohydrate; 6 g fiber; g sugar; 11 g protein.
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America’s Test Kitchen provided this article to The Associated Press.