What Is Couscous?
Other than your new favorite side dish? Well, although many people think of this North African starch as a grain (like rice or quinoa) couscous is actually a type of pasta. Made from partially-cooked semolina flour and water, it comes in a few different sizes. Moroccan couscous is the smallest — even smaller than grains of rice — while pearl couscous (also called Israeli couscous) is larger, roughly the size of little peppercorns. We’ve got instructions for cooking Israel couscous in our Mediterranean Couscous Salad (basically, you cook it exactly like pasta), but today we’re focused on teaching you how to cook the small kind of couscous — that fine, grain-like Moroccan couscous. This basic couscous recipe has become one of our favorite quick side dishes; because it’s par-cooked, it takes only a few minutes to prepare! It goes with just about anything, but we especially love to serve it with dishes that have a little heat, like sticky-spicy Honey Harissa Chicken Sheet Pan, or our super savory Chicken With Red Pepper Sauce.
What You’ll Need:
- Couscous: The small variety of couscous we want you to use for this recipe is usually just labeled “couscous,” (as opposed to the larger variety, which usually specifies “pearl” or “isreali couscous ”) so it shouldn’t be hard to find. Look for it where you find rice and pasta.
- Liquid: This can be water, but your couscous will taste better if you use chicken or vegetable stock.
- Oil and salt: Technically optional, but — much like using stock instead of water — a little oil and salt will make your finished couscous a lot better.
How to Cook Couscous
- Know your couscous ratio: The couscous ratio is 1.5 cups couscous : 2 cups liquid.
- Bring a lidded pot of stock to a boil.
- When you’ve got a rolling boil, kill the heat, pour in the couscous and cover the pot.
- Now, walk away! For five whole minutes. No peeking!
- Fluff! This is the fun part. Grab a fork and open that lid. The couscous should have soaked up all of that flavorful stock. The tiny couscous kernels tend to stick together as they cook, so use the fork to gently fluff the couscous a bit.
- Serve!
Is Couscous Healthy?
As starches go, yes, couscous isn’t a bad choice at all! Couscous is made from semolina, which is a type of flour made from Middle Eastern durum wheat. Semolina flour is high in protein as flours go, which makes it a more nutritious choice than many other pastas. It’s also high in B vitamins and selenium, so it is by no means an ‘empty’ carb (although, yes, couscous definitely counts as a carb!). Couscous is not gluten free (a common misconception) and in fact, semolina flour is especially high in gluten! Definitely one to avoid if you have a gluten sensitivity. But, if you’re good with gluten, and looking to mix up your dinner side dishes, our basic couscous recipe might be just the ticket!
Couscous Add-ins & Serving Ideas
- Try using couscous as a speedy substitute for grains in bowls. For example, swap couscous for the rice in our Gyro Bowl, or use couscous in place of quinoa in our Quinoa Bowl.
- Couscous shines when served alongside dishes with Middle Eastern and Mediterranean flavors, like Instant Pot Chicken Tagine, Sheet Pan Harissa Meatballs and Cabbage, or this classic Falafel recipe.
- Add herbs! Couscous is a great blank canvas and adding fresh herbs is any easy way to make it a little interesting. Fresh basil, fresh parsley or fresh mint are classic couscous mix-ins. Chop them super finely, and stir them gently in before serving.
- Add a little lemon. Lemon is a traditional couscous partner. Stir in a squeeze of lemon juice to taste, and a bit of lemon zest, too. You can do this in addition to the herbs or instead.
Main Dishes We Serve With Couscous
More Easy Side Dishes This Way
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