Overnight couscous
AuthorZjefCategoryLunchDifficultyBeginnerThe internet is full of recipes for overnight oats. But do you already know the savoury counterpart? Overnight couscous is just as simple and oh so versatile. That's why on this page you will find a basic recipe along with a list of variations and ideas for toppings to go and experiment for yourself.
Especially in the Middle Eastern and North African cuisines, they often use couscous. But actually you could use this ingredient in any way you want. You could get inspired by different cuisines from all over the world, or by flavour combinations from other recipes:
- Moroccan style: with chickpeas, raisins, tahini & ras el hanout spices
- Mid-eastern style: with falafel, tomato, cucumber, onion, lots of parsley, mint, olive oil, lemon juice & extra hummus or plant based yogurt
- Greek-style: with feta-style marinated tofu, tomatoes, olives, cucumber & red onion
- Italian-style: with cherry tomatoes, zucchini, basil, olive oil & nutritional yeast
- Indian-style: with peas, grated carrot, curry powder, garam masala & coriander
- Asian-style: with green soybeans (edamame), radish, spring onion, garlic, ginger, soy sauce, sesame oil & sesame seeds
- Mexican-style: with tomato, bell pepper, black beans or kidney beans, corn, red onion, lime juice, cumin & paprika powder
- Provençal: with tomato gazpacho/soup, red & yellow bell pepper, zucchini & Provençal herbs
- Fresh & green (photo): with cucumber gazpacho, mint, lemon, olive oil, crispy celery or fennel stalks, sunflower seeds and feta-style marinated tofu
- Rich & red: with beetroot, feta-style marinated tofu, arugula, walnut, balsamic vinegar & thyme
- Fruity: with pomegranate, apple, celery, nuts, baby spinach & orange juice
- Mustard-dill: with fennel, orange, nuts, mustard & dill
Another big advantage is that you don't even have to cook it anymore: the couscous that you buy in the supermarket for your pantry is already precooked and dried again. So all you have to do is add moisture to allow the couscous to swell again, and season with your favourite toppings. After two hours in the fridge, the couscous is ready to eat. Or if it needs to go faster, you could also get it done in five minutes with hot water from the kettle. Get creative with ingredients from your pantry. And since you don't even need a kitchen for this, it's also an ideal recipe for backpackers or for when you go camping. Even during a heat wave it can be a lifesaver: since you do not need to use the stove or oven for this, you won't create extra heat inside your house. And the dish itself is also refreshingly good.
Ingredients
Directions
Mix the couscous with the vegetable stock (or gazpacho or soup leftovers) in a sealable glass jar. You don't have to weigh or measure your ingredients perfectly: just make sure that everything is covered and that there is still enough moisture for the couscous to absorb. If you're also going to add juicy vegetables like tomatoes, it's best to start by adding a little less moisture. You could always add more afterwards if necessary.
Add the seasonings and toppings of your choice at this stage so that the couscous gets the time to absorb the flavours.
Put in the fridge overnight. Did you forget to make your overnight couscous the night before? No problem: after two hours of soaking, the couscous is ready to eat. Need to go even faster? With hot water from the kettle, it can also be done in five minutes. This overnight couscous is perfect to eat cold, but you can also heat it up in the microwave if you prefer to eat it warm. Enjoy!
Ingredients
Directions
Mix the couscous with the vegetable stock (or gazpacho or soup leftovers) in a sealable glass jar. You don't have to weigh or measure your ingredients perfectly: just make sure that everything is covered and that there is still enough moisture for the couscous to absorb. If you're also going to add juicy vegetables like tomatoes, it's best to start by adding a little less moisture. You could always add more afterwards if necessary.
Add the seasonings and toppings of your choice at this stage so that the couscous gets the time to absorb the flavours.
Put in the fridge overnight. Did you forget to make your overnight couscous the night before? No problem: after two hours of soaking, the couscous is ready to eat. Need to go even faster? With hot water from the kettle, it can also be done in five minutes. This overnight couscous is perfect to eat cold, but you can also heat it up in the microwave if you prefer to eat it warm. Enjoy!