Lazy Man’s Fried Couscous

After my first attempt at cooking couscous ended up not so great, I tried again. This time I ditched the instructions on the packaging and did what I see most people do on Youtube. I basically just boiled some water and poured it over a pile of uncooked couscous. I did not conform to any ratio strictly, just agak-agak (approximately) slightly more water than 1:1, and then let it sit for a few minutes, and then stir the couscous up with a fork.

Well separated couscous

I think it turned out pretty well, it was fluffy and the grains were well separated. Much better than the couscous mash on my first attempt…

This time I prepared a cheap item, a not so cheap item, and an expensive item to go with my couscous.

  • Cheap item: Romaine lettuce
  • Not-so-cheap item: Cherry tomatoes
  • Expensive item: Hot Italian Sausage (I don’t know what type, the packaging only says Hot Italian Sausage, 2 of these for RM 16.95)
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Romaine lettuce
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Hot Italian Sausage and cherry tomatoes

Nothing fanciful. Basically:

  • Cut the lettuce, tomatoes and sausage into small pieces.
  • Preheat some oil, then sear the sausage pieces on high heat for a couple minutes.
  • Set the heat to low and add the tomatoes in, saute for a couples minutes.
  • Add lettuce in and saute for another couple minutes.
  • Add salt and pepper for seasoning.
  • Pour these on top of couscous and serve.

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This should have been the intended steps originally, anyway. But… you know… I think being creative reckless and spontaneous is fast becoming a deep rooted habit of mine. As I was adding the lettuce in, I was thinking, instead of pouring this pile over the couscous, why not try to make the couscous itself more flavorful?

My hand acted faster than my brain. Before I could think things through, I immediately poured the cooked couscous into the wok and gave it a quick stir fry.

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Isn’t this exactly like how people do fried rice? Except the rice has been replaced with couscous. Hence the title, fried couscous instead.

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This is probably a dish that will never make it to the menu in any restaurants or cafes anywhere in the whole wide world. Unless if some potential cafe owner wannabe somewhere out there reads my blog, thinks this will work and decides to plagiarize or adapt my idea.

Nobody in the world has ever tried doing fried couscous before, right? Right?? [Edit: Phong Hong 23/July/2015 – Got lah! Got fried couscous one πŸ˜€ … Tsk!!]

But I personally feel this works. At least for my own tastebuds. I think my fried couscous was great! In fact, I think this will be my default way of having couscous from now on…



  1. Your sausage looked huge before being chopped up! Wakakaka
    Now I know what is couscous after tasting at the African’s dinner. You definitely enjoy so much variety of food with your innovative blood and overseas exposures. I learn so much from your blog posts.

    • I don’t think overseas exposure have got anything to do. It is basically my reckless gene, being innovative in the name of laziness! πŸ˜€

  2. That Italian sausage looks so good πŸ˜€ I’ve always thought it’s quite a Malaysian thing to put Western sausages (not lap cheong) like the one in the photo in fried rice (or in your case fried couscous). That was the part of the fried rice I looked forward to the most, the fried rice I bought from the primary school canteen as a kid πŸ˜€

    • Well, we love our sausages (or hot dog as we call them), even the cheap ones that we get from hawkers’ fried rice, what more can I say? πŸ˜€ πŸ˜€

      • So true. And the cheap kind of hot dogs go into fried rice and it tastes good πŸ˜€ I remember my primary school canteen also put luncheon meat in the fried rice back then πŸ˜€

        • Oh yes, luncheon meat! Maybe I’ll get a can of it later, now that you triggered my memory! πŸ˜€

    • It is a North African/Italian staple food. Basically semolina grains, steamed by adding hot water to fluff up.

    • It does not taste like fried rice. It tastes like… fried couscous. You should go get some couscous just so that you know how it tastes. πŸ˜›

  3. Ah, congrats…your couscous is a success! I thought that was how you did it also the last time…pour hot water over it and let it steep. That’s how I see it done on TV too…just fluff up with a fork once all the water is absorbed.

    • The last time it was pour couscous into hot water, then when it is done, heat it up with butter some more. This new process is easier, and seems to work better. πŸ™‚

    • Then I have to go register a patent for Lazy Man’s Fried Couscous la hor! πŸ˜€ πŸ˜€

    • Sausage chau couscous!~ πŸ˜› … No lah, couscous does not taste or even feel like rice at all. If I serve couscous to my dad, I think he will throw it all away. 😐

  4. Next time maybe you can just throw the raw couscous into the wok to stir fry with the other ingredients. No need to boil hot water first to mix into the cous cous. See whether it works or not.

  5. I would think fried ones taste better.. maybe because of the “wok hei”.. of course I’ve not done this before, but I guess it’s similar to cook pasta-ala-CKT lor.. all the tossing in the wok actually makes the pasta nicer woh I think..

    • Yeah, it is sort of like stir frying pasta. To me it is not so much the wok hei, it is quite negligible to me since I am using an electric stove top. What makes it better is because now the couscous are really infused with all those juice from the stir fry, making it more flavorful. πŸ™‚

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