Couscous

By Pierre Franey

Total Time
10 minutes
Rating
4(76)
Notes
Read community notes

Pierre Franey brought this easy couscous recipe to The Times back in 1985. “Cooks need only combine the couscous with a broth or water, bring it to a boil and let it stand five minutes,” he wrote. His version, ready in minutes on a harried weeknight, adds a bit of butter and is a perfect pairing for merguez sausages.

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Ingredients

Yield:4 servings
  • 2cups fresh or canned chicken broth
  • 2tablespoons butter
  • Salt to taste if desired
  • 2cups couscous
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

384 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 68 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 12 grams protein; 507 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put broth, butter and salt in a saucepan. Bring to the boil.

  2. Step 2

    Add the couscous and stir. Cover and remove from the heat. Let stand 5 minutes.

  3. Step 3

    Fluff the couscous with a fork and serve hot with merguez sausage.

Ratings

4 out of 5
76 user ratings
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Cooking Notes

jim garrard

While I'm a big fan of Pierre Franey, I think his suggestion for preparing couscous is way off the mark. It's simple, but will lead to lead in the belly. Check out Paula Wolfert on the subject, for fluffy, fluffy couscous that's fussy to prepare, gets grains all over the kitchen, but is worth the trouble.

Weslie

I thought this was quite good and not heavy. I added a few dried cherries that I had soaked in vodka, some lemon zest, and chopped parsley. Accompanied 40 clove chicken. Stars for being easy

Weslie

I thought this was quite good and not heavy. I added a few dried cherries that I had soaked in vodka, some lemon zest, and chopped parsley. Accompanied 40 clove chicken. Stars for being easy

jim garrard

While I'm a big fan of Pierre Franey, I think his suggestion for preparing couscous is way off the mark. It's simple, but will lead to lead in the belly. Check out Paula Wolfert on the subject, for fluffy, fluffy couscous that's fussy to prepare, gets grains all over the kitchen, but is worth the trouble.

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