How to Cook Couscous

Learn How to Cook Israeli and Instant Couscous on the stovetop in less than 20 minutes.  These tiny, pasta-like balls of semolina wheat flour are so quick and easy to make.  After steaming, couscous adds a wonderful texture to salads and is a great side dish to serve with hearty stews.

What is Couscous?

While the popular misconception that couscous is a grain (like quinoa), it is actually a pasta made from coarsely ground durum wheat, or semolina, flour.

The tiny balls are steamed in a pot with either water or broth until they become soft, fluffy, and tender.

Their delicate texture makes them a wonderful accompaniment to a hearty stew or as an addition or the main ingredient in a salad. (Like this Mediterranean Couscous Salad.)

Since it is made from gluten-filled grains, couscous is not gluten-free and should be avoided by those with Celiac disease or a gluten intolerance.

Types of Couscous

The two most popular types of couscous, and those most often found in your local grocery store are Israeli (Pearl) Couscous and Instant Couscous.

Israeli (Pearl) Couscous is a slightly larger ball and has a chewy texture once cooked.  Due to its size it takes a bit longer to cook versus the instant variety.

Instant Couscous is a much smaller ball and can be ready to eat in under 10 minutes.  Since it’s quite a bit smaller, it also fluffs up more similarly to quinoa.

Ingredients

For both types of couscous there are only a few simple ingredients that you will need to have on hand:

• Couscous – Most often you can find these two types in either the pasta aisle or in the Mediterranean food aisle at your grocery store.
• Liquid – Water or vegetable broth can be used for the cooking liquid.  Broth will impart a large amount of flavor while water will create a more basic profile.  If using broth, make sure you adjust the amount of salt you add accordingly.
• Fat – Add a bit of oil or butter is optional, but it will make your finished dish quite a bit more tasty.
• Salt – Also optional on how much you use, but will definitely be needed if you are serving it as a side dish.

Stovetop Israeli (Pearl) Couscous

To make either variety, you will want to use a medium-sized pot or saucepan with a lid.

While a stainless steel one is my personal preference, a non-stick pot may also be used.

1. Add water or broth to a medium-sized pot.  Bring liquid to a boil and then reduce heat to a simmer.
2. Stir in Israeli couscous, salt and butter. 
3. Cover and simmer for 10 minutes.
4. Turn off heat and let sit for 5 minutes, or until it reaches your desired tenderness.

Stovetop Instant Couscous:

1. Add water or broth to a medium-sized pot and bring liquid to a boil.
2. Remove the pan from the heat and stir in instant couscous, butter or oil, and salt.
3. Cover and let steam for 5 minutes.
4. Remove lid and fluff up couscous with a fork.

FAQs

How long will leftovers last in the refrigerator? 

Cooked couscous will last in the refrigerator for up to 3-4 days.

Can I freeze it?

Couscous freezes very similarly to cooked pasta or grains.

To freeze couscous add it to a freezer-safe Ziploc bag or container once cooled.  It will keep in the freezer for up to 4-6 months.

Is it vegan?

Since couscous does not contain any animal products or eggs, it is both vegetarian and vegan-friendly.

Recipes

Once you make this delicious pasta, you can mix it in or serve it in these recipes:

• Mediterranean Couscous Salad
• Vegetarian Couscous
• Spicy Couscous with Shrimp

5 from 1 vote

How to Cook Couscous - Israeli (Pearl) or Instant

Learn How to Cook Israeli and Instant Couscous on the stovetop in less than 20 minutes.  These tiny, pasta-like balls of semolina wheat flour are so quick and easy to make.  It adds a wonderful texture to salads and is a great side dish to serve with hearty stews.

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Course Dinner, lunch, Main Course, Salad, Side Dish

Cuisine Mediterranean

Keyword how to cook couscous, instant couscous, israeli couscous

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 6 servings

Calories 107 kcal

London Brazil

Ingredients

Pearl (Israeli) Couscous

• 1 ½ cups water or broth
• 1 cup pearl couscous or Israeli couscous
• Butter or oil optional
• Salt to taste

Instant Couscous

• 1 ¾ cup water or broth
• 1 ½ cups instant couscous
• Butter or oil optional
• Salt to taste

Instructions

Israeli (Pearl) Couscous:

1. Add water or broth to a medium-sized pot. Bring liquid to a boil and then reduce heat to a simmer.
2. Stir in Israeli couscous, salt and butter. Cover and simmer for 10 minutes.
3. Turn off heat and let sit for 5 minutes, or until it reaches your desired tenderness.

Instant Couscous:

1. Add water or broth to a medium-sized pot and bring liquid to a boil.
2. Remove the pan from the heat and stir in instant couscous, butter or oil, and salt.
3. Cover and let steam for 5 minutes.
4. Remove lid and fluff up couscous with a fork.

Recipe Notes

• Nutrition facts are calculated for 1/2 cup of cooked Israeli couscous without butter or salt.
• 1 cup of dried Israeli (Pearl) couscous will yield ~3 cups of cooked.
• 1 cup of dried Instant couscous will yield a little more than 2 cups cooked.

Nutrition Facts

How to Cook Couscous - Israeli (Pearl) or Instant

Amount Per Serving

Calories 107 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 6mg0%

Potassium 47mg1%

Carbohydrates 22g7%

Fiber 1g4%

Protein 4g8%

Calcium 9mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.