Short answer
Steep saffron in hot water, pour it over couscous with butter and salt, cover for about five minutes, then fluff with a fork. Stir in toasted almonds, raisins and a pinch of cinnamon. It takes about 20 minutes and pairs well with tagines.
Table of contents
Couscous is a staple across Morocco, and traditional couscous is steamed several times. Instant couscous is a fast alternative that works well on a weeknight. This version adds saffron, sweet raisins and crunchy almonds.
Prep 10 min
Cook 10 min
Serves 4
Ingredients
- 250 g (1 1/3 cups) instant couscous
- 250 ml (1 cup) hot water or light stock
- 15 saffron threads, crushed
- 1 tablespoon butter or olive oil
- 1/2 teaspoon salt
- 40 g (1/3 cup) flaked almonds, toasted
- 2 tablespoons raisins
- A pinch of cinnamon
Method
- Steep the saffron. Crush the threads and add 3 tablespoons of the hot water. Leave for 10 minutes.
- Toast the almonds in a dry pan over medium heat for 2 to 3 minutes, until golden.
- Put the couscous, salt and butter in a heatproof bowl.
- Mix the remaining hot water with the saffron liquid, and pour it over the couscous.
- Cover with a plate or a tea towel and leave for 5 minutes.
- Fluff with a fork, breaking up any lumps.
- Stir in the raisins, almonds and cinnamon. Taste and adjust the salt.
Tips for fluffy couscous
- Use a ratio of about 1 to 1 for water and couscous by volume. Check your packet.
- Do not stir while it rests.
- Fluff gently with a fork, not a spoon.
- Add butter for shine.
Variations
- With vegetables. Add roasted carrots or courgettes.
- With herbs. Stir in chopped parsley and mint.
- With apricots. Replace raisins with chopped dried apricots.
- With chickpeas. Add a tin of drained chickpeas.
- Sweet version. Add honey and serve with warm milk.
What to serve it with
Chicken tagine, grilled lamb, roast vegetables or a simple yoghurt sauce.
Storage
Cool and refrigerate within two hours. Eat within three days. Reheat with a splash of water.
A note on tradition
Instant couscous is a shortcut. In many homes, couscous is steamed in a couscoussier on Fridays and for family gatherings, and the recipe changes from house to house.
Scaling the recipe
| Servings | Couscous | Hot water | Saffron threads | Almonds |
|---|---|---|---|---|
| 2 | 125 g (2/3 cup) | 125 ml (1/2 cup) | 8 | 20 g (3 tablespoons) |
| 4 | 250 g (1 1/3 cups) | 250 ml (1 cup) | 15 | 40 g (1/3 cup) |
| 8 | 500 g (2 2/3 cups) | 500 ml (2 cups) | 30 | 80 g (2/3 cup) |
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Couscous is clumpy | Not fluffed, or too much water | Fluff with a fork and a little oil |
| Couscous is hard | Too little water | Sprinkle a little hot water and cover |
| Couscous is bland | Too little salt | Add salt and a squeeze of lemon |
| Saffron colour is patchy | Liquid not mixed in | Stir the saffron liquid well before pouring |
Serving ideas
Pile the couscous on a platter, top with the almonds and raisins, and add a few roasted vegetables. Serve with a tagine or grilled meat. For a sweet version, add cinnamon, sugar and warm milk for breakfast.
Traditional couscous, for comparison
Traditional couscous is steamed over a stew in a couscoussier, raked and steamed again several times, with butter or oil worked in each time. The result is light and airy. This recipe uses instant couscous as a shortcut, and it is not a replacement for the traditional method.
Adding vegetables
Add roasted carrots, courgettes or peppers. Stir in chickpeas for a full meal. Add fresh herbs at the end, such as parsley, coriander or mint.
Storing and reheating
Cool the couscous quickly and refrigerate within two hours. Reheat with a splash of water in a covered pan, or in the microwave. Fluff before serving.
Frequently asked questions
Can I use whole wheat couscous?
Yes, and you may need a little more water.
Can I make it ahead?
You can. Fluff it again and add a splash of hot water.
Is couscous gluten free?
No, it is made from wheat.
