How to Cook Couscous With Chicken Broth


Couscous, which originated in North Africa, is made from ground semolina wheat. When cooked properly, the grain takes on a light, fluffy texture. Be careful not to overcook delicate couscous or it may become mushy and sticky. You can prepare couscous with boiling water, but using chicken broth gives it a richer, more-flavorful taste. Enhance the cooked couscous with a variety of herbs, spices and even pine nuts to make the recipe your own. Serve the couscous alone or as a side dish to meat and fish.

Things You'll Need

  • Medium saucepan
  • 3 cups of chicken broth
  • Salt, black pepper and seasonings to taste
  • Fork
  • Complementary ingredients (optional)
  • Pour 3 cups of homemade or store-bought chicken broth into a medium saucepan. Bring the broth to a boil over high heat.

  • Add salt, black pepper and other seasonings, such as dried parsley or thyme, to the boiling broth to taste.

  • Remove the water from the heat right after it comes to a boil. Pour 1 1/2 cups of couscous to the broth and cover the pot with a lid. Allow the couscous to sit for 10 minutes.

  • Fluff the couscous with a fork. Stir complementary ingredients, such as pine nuts, raisins, currants, sliced almonds, chopped tomatoes or cooked carrots and peas, into the couscous as desired.

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