How to Cook Couscous
Cooking couscous is simple, the same way you cook rice, allowing the granules to absorb all of the liquid in the pot. The cooking method is similar to cooking rice.
Print Recipe
Ingredients
- 1 cup standard couscous or pearl couscous
- 1 teaspoon kosher salt
- 1 teaspoon extra virgin olive oil
- Water or broth, quantity depending on couscous size
Instructions
For standard couscous:
- In a small saucepan, bring 1 cup of liquid to a boil with the salt and olive oil.
- Add the couscous, cover, and remove the pot from the heat. Allow the pot to rest for about 7 minutes, or until all of the liquid is absorbed.
- Fluff the couscous with a fork. Add flavorings, if using, and serve.
For pearl couscous:
- In a small saucepan, bring 1 1/2 cups of liquid to a boil with the salt and olive oil.
- Add the pearl couscous, cover, and reduce the heat to low. Cook for about 15 minutes, or until all of the liquid is absorbed and the couscous is tender.
- Proceed with making a couscous salad, adding to a stew, or serving with seasonings added.
Notes
Couscous with its neutral flavor is like a blank canvas for deliciousness! Dress up it like this:
Use broth for the cooking liquid. Chicken broth, beef broth, or vegetable broth rather than water as the cooking liquid will add flavor to the couscous.
Toast the dry couscous granules or pearls before cooking for a nuttier flavor. In the same pot you’re going to cook the couscous in, first add a tablespoon of olive oil or butter to the pot over medium heat. Add the couscous, stirring constantly until golden brown. Proceed with adding boiling liquid to the pot and cook from there.
Add aromatics before cooking. Sauté onion and garlic in a tablespoon of olive oil in the pan before proceeding with adding the couscous and boiling liquid to cook. Tuck in a bay leaf or bouquet garni (a bundle of thyme, parsley, and bay leaf).
Add fresh herbs and spices after cooking. Stir in a shower of chopped fresh herbs of any kind. Season with spices such as 7 Spice, dried mint or coriander.
Add a pinch of lemon or lime zest and squeeze of lemon juice to brighten the flavors.
Nuts and dried fruit are favorite additions. Toasted pine nuts, slivered almonds, roasted pistachios or any of your favorite nuts add crunch and flavor. Try raisins, chopped dried apricots, and currants are chewy, sweet-tart dried fruits.
Make a pasta salad, adding your favorites as you would with any pasta salad: chopped onions, olives, cooked chickpeas or other legume, cucumber, carrots. Dress with a vinaigrette or a creamy pasta salad dressing.
