How to Cook Couscous
User Reviews
5
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Prep Time
2 mins
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Cook Time
10 mins
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Total Time
12 mins
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Servings
4 servings
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Calories
163 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
How to Cook Couscous
Description
Cooking couscous varies by type. Moroccan couscous involves boiling water or stock with salt, stirring in rinsed grains, and covering off heat to absorb moisture, resulting in light, fluffy grains.
Pearl couscous is rinsed then simmered with oil and salt until the liquid evaporates, producing a chewy, pasta-like texture suitable for salads or side dishes.
Lebanese couscous requires more liquid and simmer time than Moroccan type, also cooked with olive oil and salt until tender, then fluffed before serving.
All methods use simple ingredients and minimal steps, emphasizing proper water-to-couscous ratios and resting times for best texture. Leftovers keep well refrigerated for up to three days, facilitating meal prep. This overview helps select the correct approach for each couscous variety, ensuring consistent results whether used as a base, side, or salad component.
Ingredients
Moroccan Couscous
- 1 cup couscous Moroccan
- 1 cup water or stock
- Pinch salt
Pearl Couscous
- 1 cup pearl couscous
- 1 tablespoon olive oil
- 1 ½ cups water or stock
- ½ teaspoon salt
Lebanese Couscous
- 1 cup couscous Lebanese variety
- 1 tablespoon olive oil
- 3 cups water or stock
- ½ teaspoon salt
Instructions
Moroccan Couscous
- In a small pot, bring water or stock along with salt to a boil.
- Add rinsed couscous, stir vigorously until all the liquid is absorbed, about 30 seconds to a minute.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and serve.
Pearl Couscous
- Rinse couscous in a colander with cold water, making sure to agitate the couscous with your hands to rinse it, drain immediately.
- In a small pot, bring water or stock along with salt to a boil.
- Add couscous and olive oil, reduce to a simmer.
- Cover and cook until all liquid has been absorbed, stirring occasionally, about 10 minutes.
Lebanese Couscous
- In a small pot, bring water or stock along with salt to a boil.
- Add couscous and olive oil, reduce to a simmer.
- Cover and cook until all liquid has been absorbed, stirring occasionally, about 15 minutes.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and serve.
Notes
- Store cooked couscous in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 4mg | 0% |
| Potassium | 72mg | 2% |
| Fiber | 2g | 8% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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