How to Cook Couscous
Follow my guide on how to cook couscous with step-by-step pictures, whether it's small (Moroccan), medium (Pearl) or large (Lebanese)
Servings 4 servings
Calories 163kcal
Equipment
Ingredients
Moroccan Couscous
- 1 cup Moroccan couscous
- 1 cup water/stock
- Pinch salt
Instructions
Moroccan Couscous
- In a small pot, bring water or stock along with salt to a boil.
- Add rinsed couscous, stir vigorously until all the liquid is absorbed, about 30 seconds to a minute.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and serve.
Pearl Couscous
- Rinse couscous in a colander with cold water, making sure to agitate the couscous with your hands to rinse it, drain immediately.
- In a small pot, bring water or stock along with salt to a boil.
- Add couscous and olive oil, reduce to a simmer.
- Cover and cook until all liquid has been absorbed, stirring occasionally, about 10 minutes.
Lebanese Couscous
- In a small pot, bring water or stock along with salt to a boil.
- Add couscous and olive oil, reduce to a simmer.
- Cover and cook until all liquid has been absorbed, stirring occasionally, about 15 minutes.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and serve.
Notes
Storage: Store any leftovers in an airtight container for up to 3 days in the fridge.
Nutrition
Calories: 163kcal | Carbohydrates: 33g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 72mg | Fiber: 2g | Calcium: 10mg | Iron: 1mg