Equipment
Ingredients
Base
- 240 ml beef broth
- 170 g dry couscous
Mix-ins & Dressing
- 100 g celery, finely diced
- 15 g fresh flat-leaf parsley, finely chopped
- 45 ml extra virgin olive oil
- 30 ml red wine vinegar
- 2 g ground cumin
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 272 kcal
- Protein
- 7 g
- Carbohydrates
- 34 g
- Fat
- 12 g
- Fiber
- 3 g
- Sugar
- 0 g
- Sodium
- 542 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 204 mg
- Calcium
- 35 mg
- Iron
- 1.3 mg
- Magnesium
- 27 mg
- Phosphorus
- 92 mg
- Zinc
- 0.5 mg
- Vitamin A
- 22 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 76 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.07 mg
- Niacin
- 2.1 mg
- Folate
- 24 mcg
- Water
- 97 g
Sources: USDA FoodData Central
Method
Pour the beef broth into the medium saucepan. Place over medium-high heat and bring to a rolling boil at 100 degrees Celsius / 212 degrees Fahrenheit.
Remove the saucepan completely from the heat. Immediately pour in the dry couscous, stir once to ensure it is fully submerged, and cover tightly with the lid. Let it rest undisturbed for exactly 5 minutes.
Remove the lid and use a fork to gently fluff the couscous, scraping the bottom and breaking up any clumps to separate the grains. Leave the lid off and allow the couscous to cool in the pan for 10 minutes.
Once cooled slightly, add the finely diced celery, chopped parsley, extra virgin olive oil, red wine vinegar, ground cumin, kosher salt, and black pepper directly into the saucepan.
Toss all ingredients together with the fork until the couscous takes on a glossy sheen from the oil and the herbs and celery are evenly distributed. Taste, adjust the salt or vinegar if necessary, and serve immediately.
Chef's Notes
- Always fluff couscous with a fork, never a spoon. A spoon applies flat pressure that smashes the delicate hydrated semolina into a paste, whereas a fork's tines glide through and separate the granules.
- Using beef broth instead of water is a classic technique to build a savory foundation, but it is important to taste your specific broth before adding the final kosher salt, as commercial broths vary wildly in sodium content.
- For the best textural contrast, ensure your celery dice is slightly smaller than the size of a green pea. This allows it to distribute perfectly among the fine couscous grains without overwhelming any single bite.
- Allowing the finished salad to sit at room temperature for 15 minutes before serving gives the warm semolina time to fully absorb the emulsion of olive oil and red wine vinegar, resulting in a significantly more flavorful dish.
Storage
Refrigerator: 3 days — Store in an airtight container. The couscous will absorb the dressing over time; revive with a small splash of red wine vinegar and olive oil before serving.
Troubleshooting
Couscous is mushy, clumpy, or paste-like
Cause: The couscous sat in the hot broth for too long before being fluffed, or it was mixed with a spoon instead of a fork
Fix: Cannot be completely fixed, but spreading the mixture out on a flat baking sheet to cool rapidly and tossing with an extra drizzle of olive oil can help separate minor clumps
Prevention: Set a strict 5-minute timer for the resting phase and only use the tines of a fork with a gentle lifting motion to fluff the grains
Salad tastes flat or heavy
Cause: The beef broth overpowered the dressing, or the salad absorbed all the acidity as it cooled
Fix: Add an additional splash of red wine vinegar and a pinch of salt to brighten the flavor profile
Prevention: Ensure measurements for the vinegar are exact and the ingredients are well integrated
Cultural Context
Couscous is an ancient staple of North African and Maghrebi cuisine, traditionally consisting of hand-rolled semolina granules steamed multiple times over a fragrant, simmering stew in a specialized vessel called a couscoussiere. This modern quick-steep method adapts the traditional preparation for everyday convenience, utilizing an instant hydration technique that perfectly preserves the light, fluffy texture required to soak up bold flavors like rich beef broth and acidic vinaigrettes.
