Easy Way #2 of Making Couscous

This couscous gets the pilaf treatment: sauteed in olive oil with garlic before any liquid goes in, which gives each grain a toasted, nutty flavor that you don’t get from the standard pour-and-soak method.

Saute the couscous in olive oil for a minute to coat and lightly toast, add minced garlic for a few seconds until fragrant, then pour in chicken broth and cumin. Two minutes of cooking absorbs the liquid, then the pot comes off the heat with a pat of butter stirred in.

The covered 10-minute rest is where the couscous finishes steaming. Don’t skip it. Fluff with two forks (never a spoon) so the grains separate into light, individual puffs instead of clumping together.

You can also finish it in a hot oven for 5 to 10 minutes for a slightly drier, fluffier texture with lightly crisped edges.

Kitchen Tips

• Stir the garlic for just a few seconds so it doesn’t burn
• Use any spice you like in place of cumin: cinnamon, turmeric, or coriander all work
• Chicken broth adds more flavor than water, but vegetable broth keeps it vegetarian

Variations

• Add toasted pine nuts or sliced almonds after fluffing for crunch
• Stir in chopped fresh herbs like parsley, mint, or cilantro before serving
• Mix in dried cranberries or golden raisins with the broth for a sweet-savory version