Couscous

COUSCOUS

Couscous is a great alternative staple that is quick to prepare, light, and versatile. It absorbs flavours well, an enjoyable pairing with saucy dishes. Generally lower in fat and calories than white rice or pasta, with a gentle glycaemic index that releases energy slowly.

This recipe is dairy-free, vegan and vegetarian.

I cook with what I have. Sometimes that means substituting, improvising, getting close to the spirit of the dish. Other times I'll seek out every ingredient with intention. For me, cooking should not be limited by what you can't find, can't access, or can't eat. As long as you understand the flavours you're building, enjoy every bit of the process, and make it your own. Recipes are just a starting point. What you see in my photos may not always match the recipe exactly — the recipes I share are more complete versions for those who want to explore it closer.

✔️ refers to a substitute.

Dairy-free Vegan Vegetarian

Serves 2 as a main. As a side for for a hearty dish like chicken tagine, this serves 3-4.

Prep: 10 min | Cook: 5 min | Total: Approximately 15 min

Ingredients

Main

• 3/4 cup uncooked couscous (~135 g)
• 3/4 cup hot chicken stock (hot liquid: water / vegetable stock ✔️)
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (butter ✔️)
• Salt and black pepper to taste
• Squeeze of lemon juice (optional)

Method

Couscous

1. Bring 3/4 cup of chicken stock to a boil.
2. Add 3/4 cup uncooked couscous to a mixing bowl.
3. Pour hot chicken stock over couscous.
4. Add 1 tbsp olive oil and 1 tsp garlic powder.
5. Add salt and black pepper.
6. Stir everything.
7. Cover the bowl and let sit for 5 minutes.

Finish

• Use a fork to fluff the grains and separate them.
• Taste and adjust salt and black pepper to taste.

Serve

• With a saucy dish — pairs beautifully with chicken tagine.