Garlic Couscous with Crispy Garlic
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This garlic couscous recipe is my go-to for nights when I want something on the side that’s quick, easy, delicious, and flavorful. Read on for this double-garlic recipe and my bonus top tips for the fluffiest couscous!
I swear there’s a box of couscous in almost every pantry, just waiting for this recipe. I’ve turned those tiny bites into a savory, garlic-loaded side that tastes like way more effort than it is — and yes, my family regularly requests it, which tells you everything you need to know.
Minced garlic melts into the olive oil while thin slices turn golden and crisp, giving you double garlic flavor in every forkful. Fluffy Moroccan couscous cooks quickly in chicken stock, then gets tossed with lemon juice and fresh parsley for brightness and balance. It’s ready in about 15 minutes, pairs beautifully with grilled fish, chicken, roasted vegetables, or stews, and somehow feels both simple and special at the same time.
Variations for couscous with garlic
Depending on what you’re serving this garlic couscous with, you might want to mix up the flavors. Here are some of my favorite variations:
- Dried fruits: A handful of raisins or sliced dried apricots taste great with Mediterranean and North African dishes.
- Spices: A pinch of cumin, paprika, or saffron brings new and warming flavors to your couscous.
- Herbs: The same goes for herbs – add fresh basil, mint, dill, oregano, or thyme to play with the flavors.
What to serve with garlic couscous
The beauty of this garlic couscous is that it works with SO many dishes. It’s super versatile, so you can pair it with anything
- With meats: My very favorite pairing is this garlic couscous with my roast chicken with dates. It’s wonderful. It also tastes fantastic with my herb roasted rack of lamb.
- With seafood: I’ve served my garlic couscous with lemon pepper fish, with my 8 minute salmon, or next to my shrimp skewers.
Garlic Couscous with Crispy Garlic
Ingredients
- 10 cloves garlic
- 3 tablespoons olive oil
- 1 ¾ cups chicken stock
- ½ teaspoon salt
- 1 ½ cups couscous (see notes)
- ¼ cup minced parsley
- 1 tablespoon lemon juice (fresh is best)
Instructions
- Instructions Cut half of the garlic cloves into thin slices. Mince the other half of the garlic.10 cloves garlic
- Heat the olive oil in a medium pot over medium heat. Add the sliced garlic and let it cook for 3-4 minutes, until it's golden. Using a slotted spoon, remove the crispy garlic chips from the pot. NOTE: if some darken quicker, remove the darker ones first.3 tablespoons olive oil
- Add the minced garlic to the pot and let it cook for 1 minute. Add the stock and salt and bring the pot to a boil. Stir in the couscous, cover the pot, and let it simmer for 5 minutes, reducing the heat if needed.1 ¾ cups chicken stock, ½ teaspoon salt, 1 ½ cups couscous
- Remove the pot from the heat and set it aside, covered, for 5 minutes. Fluff the couscous with a fork and then stir in the parsley and lemon juice.¼ cup minced parsley, 1 tablespoon lemon juice
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
