How to Cook Couscous
Couscous - Everything you've ever wanted to know about Couscous! Including what it is (the truth may surprise you), nutritional information, different types, delicious recipes, and how to cook couscous perfectly on the stovetop or in the microwave.
Servings: 4 as a side
Cost: $2
Ingredients
Moroccan Couscous (Stovetop & Microwave)
- 1 ¾ cups water or broth
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon salt
- 1 ½ cups Moroccan couscous
Israeli (Pearl) Couscous (Stovetop only)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 ½ cups Israeli couscous
- 2 cups water or broth
- ½ teaspoon salt
Instructions
Moroccan (instant) Couscous - Stovetop
- Bring the water (or broth), olive oil, butter, and salt to a boil in a medium saucepan set over high heat.
- Add the couscous and stir well. Remove from heat and cover with a tight-fitting lid.
- Allow the couscous to stand, undisturbed, for approximately 5 minutes or so, or until the water had been absorbed and the couscous is tender. Use a fork to fluff the cooked couscous and break up any large clumps that may have formed.
- To freeze: Allow the couscous to cool completely before transferring to a freezer-friendly bag. Remove as much air as possible and transfer to the freezer. Best if enjoyed within 3 months.
Moroccan (instant) Couscous - Microwave
- Transfer the water (or broth) to a large microwave-safe glass or bowl. Microwave until boiling, approximately 4-5 minutes.
- Sir in the olive oil, butter, and salt. Mix well to combine. Add the couscous, stir, and cover with foil or plastic wrap
- Allow the couscous to stand, undisturbed, for approximately 5 minutes or so, or until the water had been absorbed and the couscous is tender. Use a fork to fluff the cooked couscous and break up any large clumps that may have formed.
- To freeze: Allow the couscous to cool completely before transferring to a freezer-friendly bag. Remove as much air as possible and transfer to the freezer. Best if enjoyed within 3 months.
Israeli (Pearl) Couscous (Stovetop only)
- Add the butter and olive oil to a medium saucepan set over medium-high heat. Once the butter has melted stir in the couscous and stir to coat in the butter and olive oil. Stirring continuously to prevent burning, toast your couscous for 2-3 minutes, reducing heat to medium or medium-low if necessary.
- Remove the toasted couscous to a clean plate.
- Add the water (or broth) and salt to the saucepan and bring to a boil. Stir in the toasted couscous and return to a boil.
- Immediately reduce heat to low, cover, and continue to cook until tender, approximately 15 minutes. Gently fluff with a fork.
- Note -If your couscous is cooked and tender but all the water hasn't been absorbed, simply fluff your couscous with a fork and carefully drain any remaining water that may remain.
Notes
For additional flavor, replace the water with your favorite vegetable broth, chicken broth, or chicken stock.
Omit the butter to make this couscous recipe vegan.
Couscous is not gluten-free.
Nutrition
Calories: 300kcal | Carbohydrates: 50g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 328mg | Potassium: 108mg | Fiber: 3g | Sugar: 1g | Vitamin A: 87IU | Calcium: 19mg | Iron: 1mg
