Ina Garten Steamed Couscous

Ina Garten steamed couscous is a fluffy side dish with sweet yellow onions, butter and chicken stock that comes together in 25 minutes. Try this make-ahead weeknight dinner side for Sunday supper or your next dinner party, since it uses few ingredients and holds up well when prepped early.

Bring the stock to a full boil before the couscous goes in, because that heat does all the cooking once the pot is covered. Add it to a lukewarm liquid and the grains turn gummy instead of light.

Ina Garten cooks the onions in butter first, so the couscous steams in a savory, sweet stock instead of plain water. She also leaves it off the heat entirely, which means there is no pot to watch and no chance of scorching the bottom.

Source: Make It Ahead (2014)

Ina Garten Steamed Couscous

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

330

kcal

Soft onions give the stock a gentle sweetness before the couscous steams off the heat in a covered pot. A quick fluff with a fork leaves the grains separate, light and tender.

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
  

• 2 cups chopped yellow onions (2 onions)
  

• 3 cups good chicken stock, preferably homemade
  

• Kosher salt and freshly ground black pepper
  

• 2 cups couscous (12 ounces)
  

Directions

• Cook the onions: Melt 4 tablespoons butter in a large saucepan over medium heat, then add 2 cups chopped yellow onions. Cook for 10 minutes, stirring occasionally, until they are tender but not browned.
• Boil the stock: Add 3 cups chicken stock, 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper to the onions. Bring it all to a full boil.
• Steam the couscous: Stir in 2 cups couscous, then turn off the heat and cover the pot. Let it steam for 10 minutes while the grains soak up the stock.
• Fluff and serve: Fluff the couscous with a fork to break up any clumps. Serve it hot, straight from the pot.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make steamed couscous ahead of time?

Yes, and Ina Garten suggests cooking the onions and stock first, then letting that base cool and chilling it in the fridge. When you are ready to eat, bring the base back to a boil, stir in the grains, cover the pot off the heat, and let it steam for 10 minutes.

Can I use vegetable stock instead of chicken stock?

Vegetable stock works fine and keeps the dish vegetarian. Since the stock is the main flavor here, choose a good one and taste it first, because a weak stock makes bland couscous.

How do I store leftover couscous?

Cool it quickly and keep it in an airtight container in the fridge for about 3 days. Reheat it with a splash of water or stock so the grains soften again instead of drying out.

Can I cook the couscous in a different pot?

Any heavy saucepan with a tight-fitting lid will do. The lid matters most, since it traps the steam that cooks the couscous, so cover a wide skillet with a baking sheet if you have no matching lid.

What is the most common mistake with couscous?

Stirring or peeking while it steams is the usual problem, because it lets the steam escape and leaves the grains unevenly cooked. Keep the pot covered for the full 10 minutes, then fluff gently with a fork instead of a spoon.