Couscous Fried Rice
Tender pearls of couscous, toasted to perfection and seasoned with aromatic spices, mixed with crisp vegetables and your choice of protein. Ready in just 30 minutes, this recipe transforms humble couscous into an exciting meal that’s perfect for busy weeknights or meal prep. Perfect for quick dinners, meal prep, or when you’re craving fried rice but want something different.
Have you ever wondered, “Can I make fried rice with couscous?” when standing in your kitchen and gazing at a container of leftover couscous? Today, though, I’ll demonstrate how to prepare couscous fried rice with a delicious twist that will tantalize your palate!
Let me tell you a little story before we start making couscous fried rice. I stumbled onto this fusion masterpiece last summer while trying out different ways to cook couscous. Spoiler alert! When given the South Indian treatment, regular couscous becomes extraordinary in my opinion.
“Is couscous a good substitute for rice?” I hear you ask. Well, not only is it quicker to prepare, and is cheaper than rice (mostly), often making it a budget-friendly alternative that’s equally satisfying. Couscous contains more protein too when compared with rice.
Essential Ingredients for Indian Couscous Fried Rice
Our recipe is perfect when you need how to cook couscous for 3. Let’s break down what to add to couscous to transform it from simple to spectacular!
✅ couscous – 1 cup uncooked couscous. I am using the pearl couscous variety.
- Flavour Profile: Subtle, nutty undertones with a light, fluffy texture
- Why It Works: these tiny semolina pearls absorb flavours more intensely than rice grains. Think of them as tiny flavour sponges!
- Pro Tip: For perfect couscous recipes water ratio, use 1.5 cups water for 1 cup of pearl couscous as too much water will make it mushy and too little will make it dry. This water ratio is my sweet spot.
✅ Mixed Vegetables
- Carrots: Sweet crunch
- Peas: Fresh, sweet pops
- Beans: Earthy crunch
- Why It Works: Perfect for low calorie couscous recipes while adding texture and nutrition
- Pro Tip: Cut all vegetables the same size for even cooking
✅ Onions
- Flavour Profile: Sweet and savoury when caramelized
- Why It Works: Creates a flavour foundation and adds texture
- Pro Tip: For lunch box couscous recipes, caramelize them well for better shelf life
✅ Green Chilies
- Flavour Profile: Fresh, bright heat
- Why It Works: Adds a layer of heat different from dried chilies
- Pro Tip: For couscous recipes for toddlers, reduce or omit these
There are a few more ingredients that you will find in the recipe card below
Ingredient Preparation Tips
- Chop all vegetables before heating the pan
- Have spices measured and ready
- Keep your cooked couscous fluffed and ready to go
- For making couscous recipes for lunch, prep extra vegetables to add variety through the week
Recipe Card
Couscous Fried Rice
Course: Main, SidesCuisine: Mediterranean, FusionDifficulty: Easy3
servings10
minutes20
minutes30
minutesTender pearls of couscous, toasted to perfection and seasoned with aromatic spices, mixed with crisp vegetables and your choice of protein. Ready in just 30 minutes, this recipe transforms humble couscous into an exciting meal that’s perfect for busy weeknights or meal prep.
Ingredients
- Preparing the Couscous Base
1 cup uncooked couscous (follow the perfect couscous recipes water ratio of 1 : 1½)
½ tsp himalayan pink salt
2 tbsp extra virgin olive oil
- Tempering
4 tbsp extra virgin olive oil
1 inch ginger, grated
5 cloves garlic, grated
3 green chilies, minced
1 large onion, diced
½ tsp himalayan pink salt
150 gm pole beans, finely chopped
150 gm carrots, finely chopped
½ tsp roasted cumin powder
1 tbsp lemon juice or lime juice
Directions
- Preparing the Couscous Base
- First things first, let’s tackle how to cook couscous rice base. We need our base to be perfectly fluffy.
- Boil 1½ cup water (I used a coffee cup) in a kadai or heavy-bottomed pan. Adjust the flame to high. Add ½ tsp himalayan salt once the water becomes warm. Now add 2 tbsp olive oil and wait until the water starts to boil.
- Add 1 cup couscous (remember to the same cup you used to measure water) and adjust the flame to low.
- Stir once and leave it alone after one stir; let couscous fully absorb the hot liquid. The rest of the water will evaporate and leaves a nice and fluffy couscous. Use a fork to fluff it up and set aside.
- The South Indian Tempering
- Heat 4 tbsp olive oil in a kadai or heavy-bottomed pan. before the oil gets too hot, add grated ginger (1 inch) and 5 cloves of grated garlic and saute nicely for 45 – 50 sec.
- Add 2 green chillies (minced) and saute for 15 sec or so. Add finely chopped 1 large onion and adjust the flame to medium. Saute the mixture for 1 min. Add ½ tsp himalayan salt and continue to fry.
- After 30 sec, add finely chopped 150 gm pole beans and saute for 90 secs. Time to add carrots (150 gm) frying for another 90 secs. Add ½ tsp roasted cumin powder. Cook the vegetables until they are up to 60% done to keep the crunch.
- Cook for 2 mins roughly, check the seasoning and add salt if needed. Add cooked couscous at this stage and cook for 2 more minutes before adding 1 tbsp lime or lemon juice. Turn off the flame and serve hot.
Recipe Video
Pro Tips
- For couscous recipes that are high in protein, add pan-fried tofu, chickpeas, or paneer.
- Making couscous recipes for lunch box? Let it cool completely before packing.
- You can also add other veges such as broccoli and cauliflower
- Aim for fluffy, separate grains when you cook couscous
- Cut all vegetables the same size for even cooking
Healthy Twists and Variations
Looking for couscous recipes for weight loss? Try these modifications:
- Use less oil
- Add more vegetables
- Include protein sources
Substitutions
Quinoa
- Why It Works: Similar small grain size, excellent flavour absorption
- Cooking Ratio: 1 cup quinoa : 2 cups water
- Texture Notes: Slightly nutty, fluffy with a pleasant pop
- Pro Tip: Toast quinoa before cooking for enhanced nuttiness
- Best For: High-protein diets, gluten-free options
Cauliflower Rice
- Why It Works: Low-carb alternative with similar texture
- Cooking Ratio: No water needed – sauté directly
- Texture Notes: Light, grain-like texture when properly riced
- Pro Tip: Squeeze out excess moisture before frying
- Best For: Keto, low-carb, and grain-free diets
Bulgur Wheat
- Why It Works: Similar Middle Eastern origin, great texture
- Cooking Ratio: 1 cup bulgur : 1.5 cups water
- Texture Notes: Chewy, nutty, slightly coarser than couscous
- Pro Tip: Use fine bulgur for closest texture match
- Best For: Those seeking more fiber and whole grains
Storage
This recipe is perfect for lunch box. Store it in an airtight container for up to 3 days. When you’re ready to eat, just sprinkle a few drops of water and reheat!
Perfect Pairings
Wondering what goes with couscous fried rice? Try:
- Raita (Indian yogurt side dish)
- Roasted papad
- Simple green salad
- Pickle of your choice
Kid-Friendly Options
Making couscous recipes for toddlers? simply:
- Reduce the spice level
- Add more colorful vegetables
- Make it slightly more moist
- Shape it into fun forms
FAQ
Remember, this recipe is more forgiving than a grandmother 👵 😁 and more versatile than a Swiss Army knife . Whether you’re making couscous recipes as a side dish or planning couscous recipes for lunch, this fusion creation won’t disappoint.
Have you tried making our pearl couscous fried rice? Or do you have your own twist on how to cook fried couscous? Drop a comment below – I’d love to hear about your culinary adventures!
P.S. Looking for more inspiration? Check out our Paneer Tikka recipe or try our Coriander Rice (Indian Cilantro rice)
Happy cooking, lovely people! 🌟
