Couscous

This Couscous Recipe is quick, straightforward, and versatile! Ready in minutes, it’s reliable plain or loaded with herbs, dried fruit, or nuts. Your choice!

What Is Couscous? Couscous Recipe Basics

Couscous is a North African staple made from semolina wheat that’s formed into tiny granules. It cooks fast and soaks up flavor like a sponge.

Most is sold in U.S. grocery stores is “instant,” which means it steams in just a few minutes once you add hot liquid. It is wheat-based, so it is not gluten free.

Use quinoa or millet if you need a gluten-free swap.

What Couscous To Use

Type	Also called	Size & texture	How to cook
Moroccan couscous	Small-grain	Tiny, light, fluffy	Boil liquid, remove from heat, mix in couscous, cover 5 minutes, fluff with a fork
Pearl couscous	Israeli couscous	Larger pearls, chewy	Toast in a little oil, add salted broth, simmer 8 to 10 minutes until tender, drain if needed

Quick Tip

Try Israeli (pearl) in Couscous Soup, Summer Salad, or Italian Salad.

Use Moroccan (small) in Sweet Potato Couscous, Shrimp Couscous, or Couscous Mediterranean Salad.

How To Make This Couscous Recipe Tastier

• Use stock or broth instead of water for a richer flavor.
• Add fresh herbs like cilantro, parsley, or mint for a fresh touch.
• Add dried fruit like apricots, cranberries, or raisins for sweetness and chewiness.
• Mix in toasted nuts like almonds, pine nuts, or pistachios for crunch.
• Use citrus like lemon or orange juice for a tangy, bright flavor.

Storage

Once the Couscous recipe has been cooked, it can be stored in the refrigerator for up to 3-4 days. Simply move the leftovers to an airtight container and place in the fridge. When ready to eat, reheat it in the microwave or on the stove with a little bit of water or broth to refresh the texture.

What To Serve With This Couscous Recipe:

Soups And Stews

slow cooker Beef Stew Recipe

Dinner

Grilled Chicken Marinade {With Video}

Side Dishes

Roasted Sweet Potatoes

Dinner

Coconut Curry Chicken

Variations

Make This Couscous Your Own

• Add vegetables: Mix in diced vegetables like roasted bell peppers, sautéed zucchini, or steamed broccoli.
• Different herbs: Try fresh herbs like mint, basil, or dill instead of cilantro or parsley.
• Swap dried fruit: Use chopped dates, figs, or raisins instead of apricots or currants.
• Add protein: Make it more filling by adding cooked chicken, shrimp, or chickpeas.
• Spices: Add spices like cumin, coriander, paprika, or turmeric for extra flavor.

Ingredients

• 1 cup (see note 1)
• 1 cup chicken stock (or vegetable stock; water will also work)
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 3 tablespoons finely chopped herbs (I like a combo of cilantro and flat-leaf parsley)
• 1 large lemon
• 1/4 cup diced dried apricots (or currants)
• 2 tablespoons toasted pine nuts (see note 2)

Method

1. In a medium pot, bring the stock/broth, salt, and oil to a boil over a hot burner. Once it’s boiling, remove from heat and mix in the couscous. Press in an even layer, then cover pot with a tight-fitting lid (or secure plastic wrap on top). Let sit and steam for 5 minutes. After 5 minutes, remove the lid and use a fork to fluff the couscous and break up any clumps.
2. Jazz it up (skippable): If desired, add all (or some) of the options for jazzed-up couscous. For the lemon, It is worth 1/2 tsp zest and 2 tbsp juice. Gently stir through. Keep warm until ready to use.