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How to Cook Couscous

How to Cook Couscous

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Couscous has a reputation for being foolproof, and for the small Moroccan kind, that’s mostly true; dump, cover, wait. But once you bring pearl or Lebanese couscous into the mix, “just add hot water” stops being good advice. Each type needs its own method to come out right. Here’s how to cook all three, plus how to make sure none of them taste boring.
Servings 2
Prep Time 2 minutes
Steaming time 10 minutes
Total Time 12 minutes

Ingredients

Moroccan (Instant) Couscous

  • 1/2 cup Moroccan couscous
  • 1/2 cup water or broth
  • 1 pinch salt

Israeli (Pearl) Couscous

  • 1/2 cup Israeli couscous
  • 3/4 cup water or broth
  • 1 pinch salt

Lebanese (Moghrabieh) Couscous

  • 1/2 cup Lebanese couscous
  • 1 cup water or broth
  • 1 pinch salt

Instructions

Moroccan (Instant) Couscous

  • Bring 1/2 cup water or broth to a boil, with a pinch of salt.
  • Add the couscous, stir and cover.
  • Immediately remove from heat and let it sit for 5-10 minutes; no stirring, no peeking. Uncover and fluff thoroughly with a fork, breaking up any clumps.

Israeli (Pearl) Couscous

  • Bring 3/4 cup of water or broth to a boil, with a pinch of salt.
  • Add couscous, stir and bring to a simmer. Then reduce heat, and cover.
  • Simmer for about 10 minutes, until the liquid is absorbed and the pearls are tender but still have a slight chew. (NOTE 1)
  • Remove from heat, let it rest covered for a few minutes, then fluff with a fork.

Lebanese (Moghrabieh) Couscous

  • Bring 1 cup of water or broth to a boil, with a pinch of salt.
  • Add the couscous, stir, bring to a simmer and cover.
  • Simmer for about 15 minutes, stirring occasionally, until the pearls are tender all the way through with a pleasant chew and not crunchy in the center. (NOTE 1)
  • If there’s excess liquid left, drain it off; if it’s dry but still slightly firm, add a splash more hot water and continue covered for a few more minutes.

Notes

Nutritional value is based on Moroccan (Instant) Couscous.
  1. Please check the packaging as the cooking time may vary per brand.

Nutrition

Calories: 163kcalCarbohydrates: 33gProtein: 6gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gSodium: 27mgFiber: 2g
Author: Marinka
Calories: 163kcal
Course: Breakfast, Main Course, Side Dishes
Cuisine: Mediterranean
Diet: Dairy-free, Egg-free, Nut-free, Vegan, Vegetarian