Ingredients
Method
Heat Stock and Oil
- In a medium saucepan (2L), combine 450ml vegetable stock and 30ml olive oil. Add 6g salt and bring to a rolling boil over high heat; couscous needs truly hot liquid for even hydration.
Add Couscous
- Remove from heat and immediately stir in 300g couscous. Stir once to moisten every grain (overstirring makes clumps), then cover tightly and let stand 5 minutes off heat. The couscous will absorb all liquid on its own—no simmering needed.
Fluff Couscous
- Remove the lid and fluff thoroughly with a fork, breaking up any clumps and separating grains. Work from edges toward center; the edges can be drier, and the fork “lifts” grains without compressing them.
Add Citrus and Herbs
- Drizzle remaining 15ml olive oil and 30ml lemon juice over the couscous. Add 5g lemon zest, 20g parsley, 10g mint, 8g dill, and 2g black pepper, then toss gently with a fork until herbs are evenly distributed. If it looks a little tight, fluff longer before adding any extra liquid.
Finish and Serve
- Taste and adjust salt/pepper if needed. Transfer to a serving bowl and top with 30g toasted pine nuts if using. Serve warm or at room temperature.
Notes
This method is for instant couscous. Pearl (Israeli) couscous is a different product and needs boiling like pasta. If you accidentally use pearl couscous here, it will stay undercooked no matter how long it “steeps.”
Boiling liquid is the key to even hydration. If the stock is only warm, the couscous becomes uneven—some grains swell while others stay firm. Bring it to a true rolling boil, then immediately cover.
Fluffing with a fork is a technique, not a garnish step. A spoon compacts grains and creates clumps; a fork separates and keeps the texture light. If you ever get clumpy couscous, fluff longer before adding more oil.
Storage: refrigerate up to 4 days. Serve leftovers at room temperature or reheat gently with a splash of stock (optional) to loosen.