Butter Couscous
A simple, fluffy, and comforting side dish elevated with a generous amount of rich, melted butter.
Ingredients
- •1 cup dry couscous (180g)
- •1 cup low-sodium chicken or vegetable broth (240ml)
- •3 tablespoons unsalted butter (45g)
- •1/2 teaspoon kosher salt
- •1 tablespoon finely chopped fresh flat-leaf parsley
- •1 pinch freshly cracked black pepper
Instructions
- 1
Bring the chicken or vegetable broth to a boil in a medium saucepan over high heat.
- 2
Stir in 2 tablespoons of the butter and the kosher salt until the butter is completely melted.
- 3
Remove the saucepan from the heat immediately and stir in the dry couscous, ensuring all the grains are moistened by the liquid.
- 4
Cover the saucepan tightly with a lid and let it rest undisturbed for 5 minutes to allow the couscous to absorb the broth.
- 5
Remove the lid and use a fork to gently fluff the couscous, separating the grains.
- 6
Stir in the remaining 1 tablespoon of butter, chopped parsley, and a pinch of black pepper until well combined and serve warm.
💡 Chef tips
- For extra richness, use high-quality European cultured butter.
- To store leftovers, keep the couscous in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of water or broth.
- You can easily customize this side dish by folding in toasted pine nuts, grated parmesan cheese, or lemon zest just before serving.
✅ How it should turn out
The finished couscous should be light, incredibly fluffy, and fragrant with a rich, buttery flavor that melts in your mouth.