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Sides, Vegetarian

Quick couscous

It seems like Rosh Hashanah customs were created by lovers of fruits and vegetables. Most families will begin Sunday night's holiday dinner with apple wedges dipped in honey to symbolize the hope for a sweet new year, and many serve ... Read more

Total time: 20 minutes | Serves 6
  • 1 pound (2 1/2 cups) couscous
  • 1 teaspoon salt
  • 6 tablespoons extra virgin olive oil, divided
  • 2 cups boiling water
  • 6 tablespoons hot broth
  • Additional broth, soup or stew (for serving)

Step 1Put couscous in a sauté pan. Add salt and 2 tablespoons of the oil. Pour boiling water over couscous, return just to a simmer, remove from the heat and cover tightly. Set aside off the heat until the couscous is just tender, about 12 minutes. Fluff with a fork. Transfer to a large bowl.

Step 2Sprinkle the remaining oil over the couscous, tossing lightly with a fork and rubbing the couscous between your fingers if necessary to remove any clumps. Slowly add 6 tablespoons broth, tossing lightly. Serve hot, with more broth for moistening the couscous at the table.

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