How to Cook Couscous (Easy, Fluffy, Perfect)
If you’ve ever wondered how to cook couscous, you won’t believe how quick and easy it is to make light, flavorful, fluffy couscous with just a few tips, tricks, and simple step-by-step instructions!
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Cooking couscous is not rocket science, but every package you buy seems to have different ingredient ratios listed in the directions. And the truth is, some ratios simply yield better results than others.
Furthermore, if you're anything like me, you like transferring your pantry staples to nice, tidy, labeled containers...and you subsequently throw away the directions. Then, when it's time to cook some couscous, you just may find yourself consulting Google every time!
Welllll, if this sounds familiar, today's post on how to cook couscous is for YOU (and me). 😉
What is Couscous?
Couscous is a popular, quick-cooking side dish staple that hails from North Africa and is essentially crushed wheat semolina. That's right...those itsy-bitsy pieces are actually a pasta rather than a grain! Today's post focuses on the variety of couscous that has the smallest grains -- often referred to as just "couscous" or sometimes "Moroccan couscous" (as opposed to Israeli or Lebanese couscous).
Most of the regular couscous that we find in the U. S. of A. is precooked. This make it "instant," meaning it only needs to steam in a hot bath for a few minutes to become light and fluffy. When possible, look for whole grain couscous, which is going to be healthier and pack an extra punch of fiber.
Ingredients
Never wonder how to cook couscous again...you only need a handful of ingredients!
- Couscous. Regular couscous (sometimes labeled Moroccan) is what you'll need...not Israeli or Lebanese couscous. (Refer back to the section above for further details on the different types of couscous.)
- Liquid. I prefer using a low-sodium broth or stock here (as opposed to plain water) for extra flavor. The type of broth or stock you use (chicken, beef, vegetable) can be chosen to complement the final dish that the couscous is going into or being served with. If you don't have (or prefer not to use) broth, you may use water instead.
- Fat. This ingredient is technically optional but highly recommended. You can opt for butter or extra-virgin olive oil. I usually use a 50/50 combination of the two.
- Salt. I prefer sea salt. An initial amount is given, but you can always tweak to taste, of course. If you use regular (instead of low-sodium) broth, you may want to consider using slightly less salt.
How to Cook Couscous
The steps are as simple and straightforward as the ingredients!
- Bring your liquid to a boil.
- Stir in the fat and the salt until dissolved.
- Stir in the couscous and immediately remove from the heat.
- Tightly cover with a lid and allow to steam for 5 to 6 minutes. Do not lift the lid to peek or you risk ending up with crunchy couscous!
- Once the time has elapsed, your couscous will look packed down when you lift the lid.
- Use a fork to scrape the surface, gently break up the clumps, and fluff the couscous into fluffy flufferousness.
Ta-daaaaaa!!! Congratulations! You are now a couscous-making PRO.
Microwave Instructions
For how to cook couscous without a stove, simply measure your uncooked couscous into a large, heat-safe bowl (or a medium pot).
Heat the broth in a large measuring cup in the microwave until very hot (just starting to boil).
Stir the oil/butter and salt into the broth, then pour the mixture over the couscous.
Stir well to combine and then tightly cover the bowl with foil (or cover the pot with its lid).
Allow to steam for 5 to 6 minutes before fluffing as directed.
Now go whip up a Moroccan feast to accompany your yummy pot of couscous!
Or better yet, turn it into an amazing, colorful, bursting-with-flavor Summer Couscous Salad! 🙂
Enjoy, friends!
More Simple Side Dishes
- Homemade One-Pot Mac & Cheese
- Marinated Tomatoes
- Easy Spanish Rice
- 2-Ingredient Baked Parmesan Yellow Squash
How to Cook Couscous (Easy, Fluffy, Perfect)
Ingredients
- 1 ¼ cups low-sodium broth or stock (chicken, beef, vegetable) OR water
- 1 ½ tablespoons extra-virgin olive oil OR butter OR a combination of the two
- ¼ teaspoon salt
- 1 cup couscous
Instructions
- In a medium pot set over high heat, bring the broth to a boil. Stir in the oil (or butter) and salt until dissolved. Stir in the couscous, remove from the heat, and immediately cover with a tight-fitting lid. Allow to steam for 5 to 6 minutes. Use a fork to scrape the surface, gently break up clumps, and fluff. Serve immediately.
Video
Notes
- Make this recipe using regular couscous (sometimes labeled Mediterranean couscous), not Israeli or Lebanese couscous.
- When I cook couscous, I like to use a 50/50 combo of extra-virgin olive oil and butter.
- MICROWAVE DIRECTIONS: If you'd like to make couscous without a stove, measure the couscous into a large, heat-safe bowl or a medium pot. Heat the broth in a measuring cup in the microwave until very hot (just boiling). Stir the oil/butter and salt into the broth, then pour over the couscous and stir to combine. Tightly cover with foil (or lid) and allow to steam for 5 to 6 minutes before fluffing as directed.
Nutrition
Post originally published on July 30, 2019, and updated on July 9, 2024.
Your recipe truly makes the best, fluffiest couscous! I love having couscous with so many things, it's so versatile.
This couscous turned out amazing and it was so simple.
My husband and I had never had couscous. But my mother bought us some or a came with a gift at Christmas. I don't know how I got a box of it. But we tried this recipe, and now we love it, who knew? thank you!