While couscous looks and cooks like a grain, it is actually more of a pasta. Look for whole grain couscous to get more fiber and add some nutty flavors to your dish.
Have your water or stock boiling in a separate pot before you start toasting. Couscous should go straight from the pan into a boiling liquid.
Chicken and vegetable broth both work wonderfully with couscous. They will add flavor and a bit of salt to your recipe without overwhelming other flavors. A broth made from bullion will work, but it will be saltier than a fresh broth. Avoid adding additional salt to a recipe made with bullion.
About a quarter of a cup of white wine per cup of water A few tablespoons of white vinegar to cut salt without adding too much flavor A few tablespoons of balsamic or red wine vinegar for Mediterranean dishes A squeeze of lime juice for Southwestern sides or dishes that will include other fruit
White onions for a stronger taste Shallots for a balanced savory and sweet flavor Leeks for a more mellow flavor, especially if you plan on adding fruit or herbs later
Mint for Middle Eastern inspired dishes Dill for dishes with a mild flavor, or those being served with fish Rosemary to brighten up a heavy dish Oregano to add depth to a light dish Basil for any Mediterranean or pilaf style dish
If you are a vegetarian, adding a roasted portobello mushroom is a great way to top couscous. You could also skip the meat entirely and add handfuls of fresh veggies.
Apples, which work well in dishes with sausage Dried apricots in Mediterranean or Middle Eastern inspired dishes Strawberries, which pair well with both balsamic vinegar and basil Any grilled vegetables to add a smoky flavor Cherry tomatoes, which can help balance a salty dish Snap peas or celery for a fresh touch
