Original Post: https://www.evolvingtable.com/how-to-cook-couscous/
How to Cook Couscous - Israeli (Pearl) or Instant
Learn How to Cook Israeli, or pearl, 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, you simply need 1 ½ cups of water to each cup of couscous.
Servings: 6 servings
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:
- Add water or broth to a medium-sized pot. Bring liquid to a boil and then reduce heat to a simmer.
- Stir in Israeli couscous, salt and butter. Cover and simmer for 10 minutes.
- Turn off heat and let sit for 5 minutes, or until it reaches your desired tenderness.
Instant Couscous:
- Add water or broth to a medium-sized pot and bring liquid to a boil.
- Remove the pan from the heat and stir in instant couscous, butter or oil, and salt.
- Cover and let steam for 5 minutes.
- Remove lid and fluff up couscous with a fork.
Notes
Meal Prep and Storage
- How to prep ahead of time: If you're making a bowl with couscous, you can easily make it a few days before you need it.
- How to store: Cooked couscous will last in an airtight container in the refrigerator for up to 3-4 days.
- How to freeze: 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.
- How to reheat: For the best results, warm the couscous back up in a skillet over medium heat or in the microwave.
Nutrition
Calories: 107kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 47mg | Fiber: 1g | Calcium: 9mg | Iron: 1mg