Fluffy Couscous

Notes: Heidi Krahling coats couscous with olive oil before cooking, then adds liquid; this keeps grains separate, producing a fluffier texture. Start the couscous about 10 minutes before lamb stew is done.

This recipe goes with Moroccan Lamb Tagine

Yield: Makes 9 cups; 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 15%
  • Protein: 13g
  • Fat: 5.5g
  • Saturated fat: 0.8g
  • Carbohydrate: 54g
  • Fiber: 2.2g
  • Sodium: 46mg
  • Cholesterol: 0.0mg


  • 3 cups couscous
  • 3 tablespoons olive oil
  • 1 quart boiling fat-skimmed chicken broth
  • 1/4 cup lemon juice


  1. In a large bowl, mix 3 cups couscous and 3 tablespoons olive oil. Add 1 quart boiling fat-skimmed chicken broth and stir gently; cover tightly and let stand until liquid is absorbed and couscous is tender to bite, about 5 minutes. Add 1/4 cup lemon juice and salt and pepper to taste; mix and fluff with a large spoon or fork.
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