Rice And Couscous Recipe

Rinse and measure

Place 1 cup long-grain white rice in a fine-mesh sieve and rinse under cold running water, swirling with your fingers, until the runoff is mostly clear (about 30–45 seconds). This removes excess surface starch and prevents clumping.

In a small saucepan, combine the rinsed rice, 1.75 cups water, 1 tablespoon unsalted butter, and 1/2 teaspoon kosher salt. Stir once to distribute the rice evenly.

Bring the saucepan to a gentle boil over medium-high heat, uncovered. Once it reaches a rolling simmer, reduce the heat to the lowest setting so the liquid barely simmers. Cover with a tight-fitting lid.

Cook undisturbed for 15 minutes. Do not lift the lid during this time — steam cooks the rice evenly.

After 15 minutes, remove the pan from heat and keep covered. Let the rice steam for an additional 5 minutes off the heat to finish cooking and settle.

Fluff the rice gently with a fork, season with 1/8 teaspoon freshly ground black pepper (adjust to taste), and keep covered until ready to serve.

Heat 1 cup stock (or water) with 1 tablespoon olive oil and 1/4 teaspoon salt in a small saucepan over medium heat until it just comes to a simmer. Do not boil vigorously.

Place 1 cup instant couscous in a heatproof bowl. Stir in 1/2 teaspoon lemon zest and 2 tablespoons chopped fresh parsley into the couscous so the flavors distribute.

Pour the hot stock mixture over the couscous, stir once to combine, then cover the bowl tightly with a lid or plate. Let it sit undisturbed for 5 minutes so the couscous absorbs the liquid and softens.

After 5 minutes, remove the cover and fluff the couscous with a fork to separate the grains. Stir in the reserved olive oil if it hasn’t been absorbed and taste for seasoning; add more salt if needed.

Fold in an additional 1 tablespoon fresh lemon juice if using, and adjust lemon zest to taste. Keep warm until serving.

If using, toast 2 tablespoons slivered almonds or pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until fragrant and lightly golden. Watch carefully to avoid burning.

Spoon rice and couscous side by side or mixed gently (depending on preference) onto plates or into a serving bowl. Sprinkle the toasted nuts over the couscous, scatter any remaining chopped parsley, and serve with lemon wedges on the side.

Leftovers: Cool to room temperature, then store rice and couscous separately in airtight containers in the refrigerator for up to 3–4 days. Reheat with a splash of water and cover to steam until warmed through.