Butter Couscous
A delightfully fluffy and buttery side dish that comes together in minutes and pairs wonderfully with almost any meal.
Ingredients
- •1 cup dry couscous (180g)
- •1 cup boiling water or vegetable broth (240ml)
- •3 tablespoons unsalted butter (45g)
- •1/2 teaspoon kosher salt
- •1 tablespoon finely chopped fresh parsley
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
Place the dry couscous in a large, heatproof mixing bowl.
- 2
Add the kosher salt and 2 tablespoons of the butter cut into small pieces directly into the dry couscous.
- 3
Pour the boiling water or vegetable broth evenly over the couscous and butter mixture.
- 4
Tightly cover the bowl with a large plate or plastic wrap to trap the steam.
- 5
Let the bowl sit undisturbed for 5 minutes to allow the liquid to be fully absorbed.
- 6
Remove the cover and use a fork to gently fluff the couscous, separating the grains.
- 7
Stir in the remaining 1 tablespoon of butter, freshly ground black pepper, and chopped parsley until incorporated and serve warm.
💡 Chef tips
- For extra savory depth, substitute vegetable broth for the boiling water.
- To make this dish vegan and pareve, simply swap the butter for an equal amount of high-quality olive oil or vegan margarine.
- Leftover couscous can be stored in an airtight container in the refrigerator for up to 3 days and gently reheated with a splash of water.
✅ How it should turn out
The finished couscous should be light, airy, and distinctly buttery with a tender texture and a fragrant, savory aroma.