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HOW TO COOK COUSCOUS
Learn how to cook couscous! Toss this tiny pasta with herbs and lemon to make a
simple side dish, or try one of the couscous recipes suggested below.
Jump to recipe
If you open up my pantry, you’ll almost always find a box of couscous inside. I
love keeping this quick-cooking starch on hand, as it’s an easy side dish that
pairs well with all kinds of meals. Because I’m such a big couscous fan, I
thought I’d dedicate today’s post to discussing what it is and how to cook it.
And of course, I’ll share some of my favorite couscous recipes!
OUR VIDEOS
Baked Ziti
This easy baked ziti is made with al dente pasta, tomato sauce, and three types
of cheese--ricotta, mozzarella, and Parmesan. It's comforting, delicious, and
simple to make. Great for serving a crowd!
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FIRST, WHAT IS COUSCOUS?
Couscous might seem like grain, but it’s actually a type of pasta. First made by
the Berber people of North Africa, it’s made from rolled, sifted, and steamed
durum wheat semolina, and it’s a staple food in North African cuisine.
Today, you can find couscous in a variety of shapes and sizes, ranging from tiny
grains to larger pearls. Israeli couscous is also widely available in grocery
stores. It looks a lot like traditional pearl couscous, but, according to this
Food52 article, it’s not quite the same thing, as it was developed much later
and is prepared slightly differently. However, because it’s so easy to find in
grocery stores, I’m still including cooking instructions for it below.
HOW TO COOK COUSCOUS
How you cook couscous will depend on what type you buy. In grocery stores, you
will most often find these two varieties:
* Traditional (white or whole wheat): As you can see in the picture above, this
type of couscous is tiny – even smaller than quinoa! It would traditionally
be steamed in a special pot called a couscoussier, but you can also quickly
steam it in a regular lidded pot or saucepan. Measure a 1:1 ratio of couscous
and water, and bring the water to a boil. When the water is boiling, add the
pasta, cover the pot, and remove it from the heat. Let it stand for 5
minutes, covered, before you remove the lid and fluff with a fork. Though
it’s not totally necessary, I also like to add a bit of olive oil and salt to
the boiling water to add flavor and prevent clumping.
* Israeli: Instead of steaming Israeli couscous, I cook it like I do other
kinds of pasta. I bring a large pot of salted water to a boil and add the
pearl-like balls, cooking for 7 to 8 minutes, or until al dente. As soon as I
drain it, I toss it with a large glug of olive oil so that the balls don’t
stick together.
COUSCOUS RECIPES AND SERVING IDEAS
Once you’ve cooked your couscous, you have all sorts of options for using it!
Here are a few of my favorites:
* Add it to a salad. Try making this Mediterranean couscous salad with roasted
tomatoes and chickpeas. You can also use it in place of quinoa, bulgur, or
millet in a grain salad.
* Serve it as a side dish. Below, you’ll find my favorite way to prepare this
tiny pasta as a simple side dish. I toss it with herbs, lemon juice, pine
nuts, and olive oil to make a bright, refreshing pilaf. It pairs nicely with
any protein, vegetable main dish, or soup!
* Top it with a stew. Traditional Moroccan couscous is often served with stewy
seasonal vegetables, and I adore this preparation. Find my riff on North
African tagine on page 207 of Love & Lemons Every Day!
* Make it a meal on its own. Make the recipe below. Then, top it with roasted
veggies like cauliflower, Brussels sprouts, or butternut squash, drizzles of
tahini sauce, and your favorite protein to make an easy meal!
Enjoy!
MORE BASIC GRAINS AND STARCHES
Loved learning how to cook couscous? Try making one of these grains or starches
next:
* Herbed Farro
* Instant Pot Quinoa
* Creamy Polenta
* Perfect Brown Rice
* Instant Pot Brown Rice
* Stovetop White Rice
* Forbidden Black Rice
* Wheat Berries
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LEMON COUSCOUS RECIPE
rate this recipe:
5 from 16 votes
Prep Time: 5 minutes mins
Cook Time: 5 minutes mins
Total Time: 10 minutes mins
Serves 4 to 6
Save Recipe Print Recipe
This easy lemon couscous recipe is one of our favorite side dishes. I toss the
light and fluffy pasta with olive oil, garlic, fresh herbs, pine nuts, and lemon
juice. It's so simple and delicious!
INGREDIENTS
* 1 cup water
* 1 cup couscous
* 1 tablespoon extra-virgin olive oil
* 1/2 teaspoon sea salt, more to taste
* 2 garlic cloves, minced
* zest of 1 lemon
* 1 tablespoon fresh lemon juice
* ⅓ cup minced parsley
* 2 tablespoons pine nuts
* pinches of red pepper flakes, optional
Cook ModePrevent your screen from going dark
INSTRUCTIONS
* In a medium saucepan, bring the water to a boil. Add the couscous, 1 teaspoon
olive oil, and ½ teaspoon sea salt and stir. Cover, remove from the heat, and
let stand for 5 minutes.
* Fluff the couscous with a fork, transfer it to a large bowl, and toss it with
the remaining 1 tablespoon olive oil, ¼ teaspoon sea salt, garlic, lemon
zest, lemon juice, parsley, and pine nuts.
* Transfer the mixture to a serving platter and garnish with additional pine
nuts, parsley, and red pepper flakes, if desired.
Did you make the recipe? I want to see!
Tag @loveandlemons on Instagram.
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5 COMMENTS
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1. Norm Klingbile
08.01.2021
This has been a long time favorite! I would like to ask if you have a
favorite (s) trusted olive oil as I’ve heard that we Americans are being
duped with some brands that aren’t the ‘pure’ good stuff?
Thanks!
Reply ↓
* Jeanine Donofrio
08.01.2021
Hi Norm, I like California Olive Ranch!
Reply ↓
* Byron
03.16.2024
I always look for olive oil from California. Sometimes it is blended with
imported, but should be on the label. Always a better favor to me.
Reply ↓
2. Courtney R
08.23.2020
This is delicious! I did use no chicken broth instead of water. That’s the
only change. I was eating it by the spoonful haha
Reply ↓
* Jeanine Donofrio
08.30.2020
I’m so glad you enjoyed it!
Reply ↓
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