What Is Couscous? Couscous Recipe Basics
Couscous is a North African staple made from semolina wheat that’s formed into tiny granules. It cooks fast and soaks up flavor like a sponge.
Most is sold in U.S. grocery stores is “instant,” which means it steams in just a few minutes once you add hot liquid. It is wheat-based, so it is not gluten free.
Use quinoa or millet if you need a gluten-free swap.
What Couscous To Use
| Type | Also called | Size & texture | How to cook |
|---|---|---|---|
| Moroccan couscous | Small-grain | Tiny, light, fluffy | Boil liquid, remove from heat, stir in couscous, cover 5 minutes, fluff with a fork |
| Pearl couscous | Israeli couscous | Larger pearls, chewy | Toast in a little oil, add salted broth, simmer 8 to 10 minutes until tender, drain if needed |
Quick Tip
Try Israeli (pearl) in Couscous Soup, Summer Salad, or Italian Salad.
Use Moroccan (small) in Sweet Potato Couscous, Shrimp Couscous, or Couscous Mediterranean Salad.
How To Make This Couscous Recipe Tastier
- Use stock or broth instead of water for a richer flavor.
- Add fresh herbs like cilantro, parsley, or mint for a fresh touch.
- Add dried fruit like apricots, cranberries, or raisins for sweetness and chewiness.
- Mix in toasted nuts like almonds, pine nuts, or pistachios for crunch.
- Use citrus like lemon or orange juice for a tangy, bright flavor.
Storage
Once the Couscous recipe has been cooked, it can be stored in the refrigerator for up to 3-4 days. Simply transfer the leftovers to an airtight container and place in the fridge. When ready to eat, reheat it in the microwave or on the stove with a little bit of water or broth to refresh the texture.
What To Serve With This Couscous Recipe:
Couscous
Equipment
Ingredients
- 1 cup couscous see note 1
- 1 cup chicken stock or vegetable stock; water will also work
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 3 tablespoons finely chopped herbs I like a combo of cilantro and flat-leaf parsley
- 1 large lemon
- 1/4 cup diced dried apricots or currants or golden raisins, packed (or a combo of all!)
- 2 tablespoons toasted pine nuts see note 2
Instructions
- In a medium pot, bring the stock/broth, salt, and oil to a boil over high heat. Once it’s boiling, remove from heat and stir in the couscous. Press in an even layer, then cover pot with a tight-fitting lid (or secure plastic wrap on top). Let sit and steam for 5 minutes. After 5 minutes, remove the lid and use a fork to fluff the couscous and break up any clumps.
- Jazz it up (optional): If desired, add all (or some) of the options for jazzed-up couscous. For the lemon, I recommend 1/2 tsp zest and 2 tbsp juice. Gently stir through. Keep warm until ready to use.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Make This Couscous Your Own
- Add vegetables: Mix in diced vegetables like roasted bell peppers, sautéed zucchini, or steamed broccoli.
- Different herbs: Try fresh herbs like mint, basil, or dill instead of cilantro or parsley.
- Swap dried fruit: Use chopped dates, figs, or raisins instead of apricots or currants.
- Add protein: Make it more filling by adding cooked chicken, shrimp, or chickpeas.
- Spices: Add spices like cumin, coriander, paprika, or turmeric for extra flavor.
I’m Chelseas sister and the first time I tried couscous was at her house and after trying it I was begging her to teach me how to make it and she sent me this post. Haha it might be the easiest and yummiest thing I’ve ever made and my kids love it!