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)
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.
