All the flavor of takeout fried rice, made with couscous instead of rice. It’s quick, fluffy, and packed with broccoli, carrots and red cabbage, finished with sesame oil and a little kimchi-seasoning kick.

Why this works

• Couscous cooks in minutes and doesn’t clump like fresh rice.
• Steaming the broccoli first keeps it bright and crisp-tender.
• Adding the sauces last coats every grain without making it soggy.

My tips

• Fluff the couscous and let it cool a bit before it hits the pan.
• Keep the heat high and keep things moving.
• Taste before adding extra tamari; the sauces are salty.

The story behind it

If you’re a fan of fried rice, but looking for a fun twist on the classic dish, try making Ultimate Couscous Fried Rice:- A Flavor-Packed Twist on a classic rice dish! Couscous is a small, pasta-like grain that is often used in North African and Middle Eastern cuisine. It’s quick to cook, versatile, and has a light, fluffy texture that works perfectly in this dish.

Making the couscous fried rice

To make couscous fried rice, start by cooking your couscous according to the package instructions. While the couscous is cooking, heat a large skillet over medium-high heat and add some oil. Once the oil is hot, add some diced onion and garlic and sauté until fragrant and softened.

Next, add in some broccoli, carrots, red cabbage, green onion and continue to sauté for a few minutes until the vegetables are cooked through. Before I continue with the recipe, I want to share that this was the side dish for my ASIAN SALMON STEAK. Also, here are some other International fried rice dishes that I have created:

ECUADORIAN CHICKEN FRIED RICE

CHICKEN CURRY FRIED RICE

JERK CHICKEN FRIED RICE

TRINIDADIAN BROWN SUGAR FRIED RICE

Health Benefits of Couscous

Couscous is a very healthy grain. Couscous is a useful source of selenium – supports our immune system, is an anti-oxidant and supports thyroid function. It is a good plant based protein that supports heart health. It is a good source of fiber. Lastly, it has more vitamins and minerals than white rice.

Continued Preparation

Once the couscous is done, add it to the skillet with the vegetables. Now, pour in some tamarind, soy sauce, sesame oil, garlic oil, kimchi and garlic seasonings. Stir everything together until the couscous is evenly coated with the sauce and the vegetables are distributed throughout.

Let everything cook for a few more minutes until the couscous is heated through and slightly crispy on the bottom. Serve your couscous fried rice hot.

Customizeable

The couscous adds a unique texture to this dish, with each grain staying light and fluffy, while the vegetables provide a savory and flavorful base. You can also customize this recipe to your liking by adding in different vegetables, proteins, or seasonings. It’s a perfect way to use up any leftovers in your fridge and make a delicious and satisfying meal in no time. Enjoy!

Building the fried rice.

The Ultimate Couscous Fried Rice plated.

Make ahead & storage

• Keeps 3–4 days in the fridge; reheat in a hot skillet.

Variations

• Add scrambled egg, tofu, shrimp or leftover chicken.
• Pearl (Israeli) couscous gives a chewier bite.

Questions people ask

Is couscous gluten-free?

No. Couscous is made from wheat. For a gluten-free version, use rice or quinoa.

What is kimchi seasoning?

A spicy Korean seasoning blend. Gochugaru (Korean chile flakes) plus a little garlic is a good substitute.

You might also like: Tomatillo Bruschetta · Crispy Skin Asian Halibut · Authentic Mexican Risotto

Made this? Leave a star rating in the recipe card below and tell me how it turned out in the comments. I read every one.

The Recipe

Ultimate Couscous Fried Rice

Print Pin

Creating this spin on a classic by using couscous to make my Couscous Fried Rice. My recipe is easy an so flavorful.

Recipe By Peter

Prep5 minutes mins

Cook30 minutes mins

Total35 minutes mins

Servings8 people

Scale

1x2x3x

Ingredients 

• ▢ 2 Cups Couscous
• ▢ 1/4 Whole Onion, diced
• ▢ 1 Head Broccoli, cut in florets
• ▢ 2 Whole Carrots, peeled and small dice
• ▢ 1/2 Cup Red cabbage , sliced
• ▢ 3 Cloves Garlic, minced
• ▢ 2 Tsp Kimchi seasoning
• ▢ 2 Tsp Garlic
• ▢ 2 Tsp Pure sesame oil
• ▢ 1 Tbsp Tamarind (soy sauce)
• ▢ 2 Tsp Garlic oil
• ▢ 1 Tbsp Vegetarian oyster sauce

Instructions 

• Begin by cooking the couscous according to box instructions. Set aside.
• At the same time, steam the broccoli florets just short of tender and set aside.
• Meanwhile, heat the oil and add in the onions and carrots. Cook for a few minutes and add in the cabbage and broccoli. Cook for a minute or two, and then, add in the garlic and all spices. Mix well and cook for 1 minute.
• Add in the couscous and the sesame oil and tamarind – mix to combine. Finish by adding in the vegetarian oyster sauce. Once mix. Serve and enjoy!

Nutrition Information

Calories: 220kcal (11%), Carbohydrates: 41g (14%), Protein: 8g (16%), Fat: 3g (5%), Sodium: 240mg (10%)