Couscous Recipe {How to Cook Couscous} – WellPlated.com

couscous is a versatile and delicious grain dish that makes a quick and easy alternative to rice, making it a great choice for busy people or those who want to add some variety to their meals. Whether you’re a seasoned home cook or a beginner in the kitchen, this step-by-step couscous recipe will help you master the perfect couscous!

What is couscous?

While couscous is more like rice or grain, it is actually a type of pasta.

More precisely, they are granular semolina pasta made from crushed durum wheat. Commonly used in North African and Middle Eastern cuisines, it enjoys great popularity around the world as a versatile and easy-to-prepare grain.

Couscous has a light and fluffy texture and a mild, nutty flavor.

It pairs well with a variety of ingredients and is easy to season or customize to suit different tastes and preferences.

Uses for couscous

• A faster alternative to rice. Its short cooking time (just a few minutes) makes it a great option for busy people who want a nutritious side dish without spending too much time in the kitchen.
• In soups and curries. Couscous can add flavor to soups, stews, and curries.
• With proteins. Couscous goes particularly well with roasted meat.
• For salads. Mix couscous with veggies, herbs, and spices to create flavorful salads (like this couscous salad) or side dishes.

Overall, couscous is a popular and easily accessible grain that adds delicious texture and flavor to a variety of dishes.

Whether you want to explore Mediterranean flavors (like this Moroccan couscous with pine nuts) or simply want to introduce a new ingredient to your cooking repertoire, couscous is definitely worth trying.

Health Benefits of Couscous

Couscous isn’t as nutrient dense as whole grains like quinoa or brown rice, but it does have some notable health benefits:

• energy source. Couscous is a good source of carbohydrates, which are an important source of energy for the body. Carbohydrates provide energy for the brain and muscles and help support physical and mental performance.
• fiber source. While couscous doesn’t contain as much fiber as whole grains, it still packs a decent amount of fiber. Fiber aids digestion and helps maintain a healthy weight by increasing feelings of fullness. It can also contribute to heart health.
• Vegetable Protein. Couscous is a good option for vegetarians or vegans looking to add plant-based protein to their diet. Although couscous may not provide as much protein as legumes or animal products, combining it with other protein sources can help meet your daily protein needs.
• Rich in vitamins and minerals. Couscous contains several essential vitamins and minerals, including B vitamins such as thiamine, niacin and folic acid. These vitamins are involved in various body processes such as energy metabolism, nervous system function and red blood cell production. Couscous also contains minerals like magnesium, phosphorus, and selenium, which are important for bone health, muscle function, and antioxidant defenses.
• Low fat and cholesterol. Couscous is naturally low in fat and contains no cholesterol. A low-fat diet can help control weight, reduce the risk of heart disease, and promote overall cardiovascular health.

Types of couscous

There are many different types of couscous, but the varieties you’ll see most often in your grocery store are Moroccan, Whole Wheat, and Israeli:

• Moroccan couscous. Moroccan couscous, sometimes known as regular couscous, is the most common variety. It consists of small grains of wheat semolina. Regular couscous has a light and fluffy consistency when cooked and is versatile enough to be used in a variety of dishes (like Moroccan chicken crockpot, Moroccan meatballs).
• Wholemeal Couscous. Whole wheat couscous is made with whole grain semolina instead of refined semolina. The bran and germ are preserved, making it a more nutritious option. Whole wheat couscous has a slightly nuttier flavor and denser texture compared to regular couscous.
• Israeli couscous. Israeli couscous, also called pearl couscous or ptitim, has larger and rounder granules compared to regular couscous. It has a slightly chewy texture and a stronger mouthfeel. Israeli couscous is often used in salads, pilafs or as a side dish.

How to cook couscous on the stove

The ingredients

• couscous. Delicious and so quick! I like to buy whole wheat couscous when I can find it.
• Water. The ratio of couscous to water is crucial. It’s 1:1.5 (1 part couscous to 1.5 parts water).

The directions

1. Boil the water and then add the couscous. Make sure your pot can hold the couscous and water without boiling over.

2. Stir and remove from stove. Stir and immediately remove the pot from the heat and cover. You don’t cook the couscous. Just steam!

3. Let rest covered for 5 minutes. Take the couscous off the stove and let it rest. That makes steam.
4. Fluff up with the fork. ENJOY!

storage tips

• To store. Allow the couscous to cool before storing in an airtight container. Store cooked couscous in the refrigerator for up to 5 days.
• To warm up. Place the couscous and a small amount of water or stock in a microwave-safe bowl and microwave until reheated, 1-2 minutes.
• Freeze. Freeze cooked, refrigerated couscous in a freezer-safe storage container for up to 3-6 months. Thaw overnight in the refrigerator before reheating.

Ways to use couscous

Couscous tips and tricks

• Ratio of liquid to couscous. Follow the recommended couscous to liquid ratios. Usually it’s 1 cup of couscous to 1 1/2 cups of water or broth. However, check the directions on the pack as ratios may vary. Accurate measurement will ensure the couscous cooks evenly and absorbs the right amount of liquid.
• fluff. After the couscous is cooked and steamed, gently fluff up the grains with a fork. This separates the grains and prevents clumping. Fluffing also helps create a light and fluffy texture.
• Use aromatic liquid. Instead of plain water, you can use vegetable broth or chicken broth to cook the couscous. The flavored liquid adds an extra layer of flavor to the grains, enhancing the overall flavor of the dish.
• Add spices. To give the couscous more flavor, add spices to the cooking liquid. For example, you can add fresh herbs like parsley, coriander, or mint, or use spices like cumin, paprika, or turmeric. This step ensures that the couscous absorbs the flavors as it cooks.
• BONUS: Toast couscous. Before adding the liquid, you can toast the couscous in a dry pan for a few minutes. This step enhances the nutty flavor of the couscous and gives it a subtle richness. Just be careful not to burn it. Gently shake the pan while toasting to avoid uneven browning.
• let it rest. After cooking, let the couscous rest for a few minutes before serving. This resting period allows the flavors to blend and the grains to continue to absorb the remaining liquid.

*See healthline.com for couscous health benefits.