Couscous will taste 100 times better when one ingredient is added

Often overlooked in favour of rice, couscous is a lighter, healthier alternative that’s packed with versatility, and with the right ingredients, it can go from bland to brilliant. Lower in calories and containing fewer carbs than white rice, couscous is rich in selenium, a powerful antioxidant, and offers more protein per serving, making it an excellent choice for balanced meals.

But while couscous has the health edge, it can lack flavour if not prepared properly. That’s where one game-changing tip comes in.

Home cooks are being urged to ditch plain water and embrace chicken stock if they want to take their couscous from bland to bursting with flavour.

According to food site Simply Made Eats, the humble pantry staple transforms into something truly special when cooked with chicken stock instead of water.

Her popular recipe for Mushroom Pearl Couscous – – said to make the dish taste 100 times better – is earning rave reviews for its creamy texture and rich, savoury taste, all thanks to one key ingredient.

“This Mushroom Couscous isn’t your boring old couscous,” they said. “It’s filled with flavour from the buttery sauteed mushrooms and onions, chicken stock and parmesan cheese. It takes under 30 minutes to make and cooks all in one pot for the perfect side dish.”

Often mistaken for a grain, pearl couscous, also known as Israeli couscous, is technically a type of pasta.

This gives it a satisfying, chewy texture and makes it an ideal base for a variety of warm, comforting dishes. But without a flavourful liquid, it can fall flat.

That’s where chicken stock comes in.

“A liquid to cook the couscous, chicken stock adds so much taste versus using water,” the recipe said.

By swapping out water for a good-quality chicken stock, the couscous absorbs layers of umami and depth during cooking, making it a standout side dish that pairs beautifully with steak, chicken, fish or pork.

With its risotto-like creaminess and parmesan kick, some even enjoy it as a main course.

The one-pot method makes for minimal clean-up, and the dish is ready in under half an hour, making it a game-changer for busy weeknights or last-minute dinner parties.

So if you’ve ever written off couscous as a dull addition to your plate, it might be time to revisit it, just be sure to bring the chicken stock.