Planning a week of balanced meals—month after month—can feel like an epic task! Beyond proteins and vegetables, you need quick-cooking, delicious carbs to round out every plate. Though we’re obviously huge fans of rice, quinoa and orzo, we also love couscous, a fluffy, versatile pantry staple that pairs beautifully with an endless array of ingredients!
Hailing from northern Africa, couscous is often confused for a grain but is actually a type of pasta. Learning how to cook couscous is key to dishes that are light and tender, fluffy and irresistible. Though different cooks rely on different techniques for making couscous, learn the best ones and dinner will always be delicious—and a breeze to prepare! Once you’ve mastered a couple of simple methods and the correct couscous-to-water ratio to use, you’ll be ready for oodles of recipe inspiration.
For the best possible results when making any dish, it’s best to start with quality ingredients. With a catalogue of products that includes traditional couscous, turmeric-flavored couscous and more, RiceSelect® has premium answers to every mealtime craving and requirement. Get to know how to expertly prepare couscous today, and unlock a world of craveable new dishes to add to your meal plans all year long.
What Is Couscous? (And Why It’s So Easy to Cook)
Though many people think that couscous is a grain, it is actually a type of pasta made from semolina wheat. As such, it cooks in a similar way to other noodles—in boiling water. The trick comes in knowing which type of couscous you’re preparing, based on its size, and how to adjust the cooking process for optimal results.
Traditional couscous, which is also called Moroccan couscous, is the smallest type of couscous. Generally pre-steamed and dried, it cooks almost instantly, by absorbing boiling water and flavorings. The next size is known as pearl, or Israeli, couscous. Bouncy spheres that are toasted before they are packaged, this type of couscous is cooked in boiling water or broth, similar to most pastas. The largest type of couscous is Lebanese, or moghrabieh couscous. Chewy and nutty, this type of couscous is ideal for salads and as a side for saucy stews. It can be cooked in the same way as pearl couscous but will take a few extra minutes to soften.
An ingredient that can be prepared quickly and simply—with nothing more than boiling water—or zhuzhed up with flavored cooking liquids and add-ins, couscous is a hassle-free addition to weeknight meals, guest-worthy dishes, and almost everything in between.
Couscous to Water Ratio: The Key to Perfect Texture
Using the right amount of water when cooking couscous is essential. Use too much, and your couscous will be mushy and wet. Too little, and it will come out hard and tough, rather than fluffy with a charming amount of chew. The amount of water you use depends on which type of couscous you’re making—traditional, pearl or Lebanese. For RiceSelect® Couscous, use 1 cup of couscous for 1 cup of water. RiceSelect® Pearl Couscous should be cooked in 1 1/2 cups of water for 1 cup of couscous. For larger Lebanese couscous, the water doesn’t have to be measured. As for any type of pasta, simply bring a pot of salted water to a boil and proceed to cook the couscous. Once it’s ready, drain it and proceed with your recipe.
How to Cook Moroccan Couscous (Traditional Method)
Beyond knowing the right amount of water to use, learning how to make couscous means understanding the method required for perfect results.
Ingredients
For a delicious batch of traditional couscous, gather the following:
- 1 cup water or broth
- 1 teaspoon butter or olive oil (optional)
- 1/4 teaspoon salt (optional)
- 1 cup RiceSelect® Couscous
Step-by-step Stovetop Method
Cook couscous on the stove following this foolproof method:
- Add water or broth to a medium saucepan. Bring to a boil.
- Stir in butter or olive oil and salt, if using.
- Stir in couscous.
- Cover saucepan and remove from heat.
- Let sit for 5 minutes.
- Fluff with a fork and serve.
For light, fluffy couscous, work quickly when stirring the couscous into the water to avoid too much steam from escaping. Avoid peaking while the couscous steams. Don’t forget to fluff the couscous, as this helps to break up clumps and separate the granules, yielding a lighter final dish.
Alternative Cooking Methods
Though stovetop is traditional when making couscous, modern cooks sometimes turn to alternate methods. For optimal results, follow our expert tips when trying these.
How to Cook Couscous in a Rice Cooker
A simple alternative to cooking couscous on the stove, this method is quick and easy. Simply combine 1 cup of water or broth plus 1 cup of RiceSelect® Couscous in the inner pot of your rice cooker. Stir in 1 teaspoon of butter or olive oil plus 1/4 teaspoon of salt, if using. Cover with lid, and select the White Rice or Regular setting. Do not open rice cooker while the couscous is cooking. Once cooked, fluff with a fork and serve.
Cooking Couscous in the Microwave
You can also use your microwave to cook couscous. To do so, place 1 cup of water or broth into a microwave-safe bowl. Heat it on high for 2-3 minutes. Stir in 1 cup of RiceSelect® Couscous, plus 1 teaspoon of butter or oil and 1/4 teaspoon of salt, if using. Cover the bowl tightly with a lid or plastic wrap. Let sit for 5 minutes, then fluff with a fork.
Tips for Making Couscous More Flavorful
A neutral canvas for myriad interesting ingredients, couscous can also be bold on its own, thanks to flavored cooking liquids, garnishes and add-ins. To flavor couscous from the get-go, try cooking it in broth, coconut milk, juice or other liquids. Once couscous is cooked, you can also add flavor by stirring in fresh herbs, citrus zest, spices, roasted vegetables and proteins. Cheese, dried fruit and nuts also make delicious couscous garnishes.
For added interest, some varieties of couscous are naturally flavored with vegetables or spices, such as RiceSelect® Tri-Color Couscous and RiceSelect® Pearl Couscous with Turmeric.
Easy Recipes to Try with Couscous
Couscous and Swiss Chard Tabbouleh
A Levantine salad that puts herbs at the forefront, tabbouleh is fresh, zippy and ideal for warm weather. In this take on the classic, we’ve replaced bulgur with quick-cooking RiceSelect® Couscous, then added Swiss chard, juicy tomatoes, heaps of parsley and mint. To tie it all together? An aromatic homemade dressing featuring lemon juice, garlic, cumin, coriander, allspice and cayenne.
Tri-Color Couscous Beef Skewers
Sautéed onion and butter add depth to RiceSelect® Tri-Color Couscous in this elegant main. Savory and scrumptious, it’s a delightful pairing to marinated beef sirloin infused with a hint of smoke from a hot grill. Though this recipe takes a total of 50 minutes to prepare, most of that time is hands off, and is just to allow the beef to absorb the flavors of the punchy marinade.
Lamb Shanks with Lemon Couscous
A recipe you’ll want to make for guests and special occasions, this gourmet dish features slow-cooked lamb shanks flavored with North African harissa paste, ginger, tomatoes and garlic. To tame the heat and brighten things up, we combine them with buttery RiceSelect® Couscous enhanced with lemon and scads of fresh mint.
Roasted Seven Vegetable Couscous
Tossed with crisped chickpeas and parsley, fluffy, tender RiceSelect® Couscous is hearty enough to eat on its own! Still, top with a rainbow of caramelized veggies—think rutabaga, zucchini, carrot and more—and you’ll never look back. Delicious as is, this vegetarian dish can also be made with other vegetables or types of couscous, such as RiceSelect® Tri-Color Pearl Couscous.
Hearty Moroccan Chicken Couscous
Try this fragrant spin on your typical chicken dinner any day of the week. A simple combo of braised chicken and spice-scented vegetables, plus light, 5-minute RiceSelect® Couscous, it’s satisfying and ideal for weeknights, but delicious enough to thrill.
Moroccan Chicken Kabobs
A zesty marinade (made with lemon, ginger, sesame oil and a slew of spices) ups the impact of chicken breast morsels in this vibrant dish. Broiled until golden and tender, they’re served over savory couscous flecked with bites of roasted pepper and pecans. An unexpected weeknight meal, this one looks and tastes complex but comes together without an ounce of fuss.
Garlic Lemon Couscous Cakes
Combined with puréed chickpeas, mint and seasonings, RiceSelect® Couscous morphs into an unexpected appetizer or light main in this unique recipe. Crisp the cakes in sizzling oil until golden, crunchy and warm, and just try to keep the hungry at bay.
A versatile ingredient that’s ready in minutes, tastes delicious and adds intrigue to any meal, RiceSelect® Couscous is an indispensable pantry staple to have on hand. Stock up at your local store and start cooking with couscous today!