How to Cook Couscous
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5
How to Cook Couscous
Description
The method for cooking Moroccan couscous involves bringing water and butter to a boil and seasoning with salt and optional garlic powder. The dry couscous is then stirred in, the pot covered, and removed from heat to allow steaming. After 5 minutes, the couscous is fluffed with a fork to separate grains, resulting in light, fluffy texture with buttery flavor. This simple technique enhances couscous’s ability to absorb accompanying sauces or pair well with a variety of dishes.
For pearl or Israeli couscous, which has a different size and texture, cooking involves simmering in boiling water or broth with herbs and seasonings for 12 to 15 minutes until tender. This variation creates a chewier, more substantial grain suited to salads or hearty side dishes.
Ingredients
- 1 tablespoon butter
- 1 cup couscous Moroccan couscous, not pearl/Israeli couscous
- 1 cup water or broth
- ¼ teaspoon salt
- garlic powder optional
Instructions
- Bring water and butter to a boil.
- Add couscous, salt and any seasonings. Stir to combine.
- Cover, remove from heat and allow to sit 5 minutes.
- Fluff couscous with a fork and serve.
Notes
- Use broth instead of water for more flavor when cooking couscous.
- For pearl/Israeli couscous, simmer in liquid for 12-15 minutes until tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188 | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 178mg | 7% |
| Potassium | 72mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 87IU | 2% |
| 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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