Welcome to our How To Cook Different Types of Couscous guide! From the traditional Moroccan couscous to the pearl-like Israeli couscous and the hearty Lebanese couscous, each type offers its unique taste and texture. Whether you're looking to make a quick and easy weeknight meal or planning a special gathering, our step-by-step instructions and various couscous dish ideas will help you to make the most out of these versatile grains.
Couscous is a type of pasta made from semolina (ground durum wheat) and water. It originated in Algeria and Morocco and has since become very popular and versatile. It works as a main dish and as a side dish. It's great in a soup or a salad such as this Turmeric Couscous Salad Recipe. I keep all types of couscous in my pantry; it never gets boring. Combine it with sweet, or savory ingredients and you'll have a different dish every time.
What does couscous taste like? In itself, it has a mild and slightly nutty flavor. But it easily absorbs the tastes of the ingredients and seasonings with which it's paired. Depending on the type of couscous—whether traditional Moroccan, Israeli, or Lebanese—the texture and taste may vary subtly. Ultimately, couscous acts as a blank canvas in many dishes, complementing the flavors of sauces, spices, and accompanying ingredients.
Jump to:
- The most common types of couscous
- Ingredients for cooking couscous
- Substitutions and variations
- How to prepare Moroccan couscous
- Top Tips for Moroccan Couscous
- How to prepare Israeli couscous
- Top Tips for Israeli Couscous
- How to prepare Lebanese couscous
- Top Tips for Lebanese Couscous
- Frequently Asked Questions
- Serving suggestions
- Other how-to guides
- Recipe
- Comments
The most common types of couscous
- Moroccan Couscous: This is the most common type of couscous. It is small-grained and cooks quickly, becoming light and fluffy. It is often used as a base for stews, tagines, and salads. It works well when you want a light and delicate texture.
- Israeli (Pearl) Couscous: has a pearl-like appearance and is larger and chewier than Moroccan couscous. It's excellent for salads, as a side dish, or in soups.
- Lebanese Couscous: Also known as moghrabieh, is the largest type of couscous and has a hearty, chewy texture.
Ingredients for cooking couscous
- Couscous: the couscous featured in the above image is Lebanese couscous. Depending on your recipe, you can choose your preferred type of couscous.
- Salt: to enhance flavor.
- Water: for cooking the couscous.
- Olive oil: Extra virgin olive oil adds a rich, fruity, and sometimes peppery flavor to couscous. It also helps prevent the grains from sticking together during the cooking process.
see the recipe card at the end of this post for ingredient quantities for each type of couscous
Substitutions and variations
- Water: you can also use beef, chicken, or vegetable broth. It adds savory and aromatic flavors to the couscous and enhances the overall taste of the dish. Beef broth would complement well with beef-based or strongly flavored dishes.
- Salt: If you are using broth with sodium, salt may not be necessary.
- Olive Oil: a little bit of butter will also enhance the overall flavor and add richness and a creamy texture to the couscous. Coconut oil would also work great. It will add a hint of coconut flavor to the couscous. It works well in dishes with a tropical or Asian-inspired theme. If you are using broth, you don't have to add oils.
- Add other seasonings: I love adding turmeric to couscous. It adds a beautiful yellow color and more nutrition. You can also add some dried parsley flakes, or a little bit of cumin, paprika; season to your liking to add more flavor.
How to prepare Moroccan couscous
STEP 1: Boil water
In a pot, bring water, olive oil, and salt to a boil.
STEP 2: Steam couscous
Stir in the couscous, cover the pot, and remove it from heat. Allow the couscous to steam for 5 minutes.
STEP 3: Fluff Couscous
Gently fluff the couscous with a fork once cooked.
Top Tips for Moroccan Couscous
- Use a 1:1 ratio of liquid to couscous. For example, 1 cup of liquid for 1 cup of couscous.
- Ensure the pot is covered tightly to trap the steam, which helps in evenly cooking the couscous.
How to prepare Israeli couscous
STEP 1: Boil water
In a pot, bring water, olive oil, and salt to a boil.
STEP 2: Cook couscous
Reduce heat to a simmer and stir in the Israeli couscous. Cover the pot, and cook for 10-12 minutes, or until the liquid is absorbed and the couscous is tender (stir occasionally). Fluff it with a fork when done cooking.
Top Tips for Israeli Couscous
- Optionally, you can toast the couscous in a bit of olive oil (and minced garlic as an option) before adding liquid to enhance the flavor.
- Stir occasionally during cooking to prevent sticking and ensure even cooking.
- Try adding herbs like parsley, cilantro, or mint, and spices such as cumin or cinnamon to add depth and more flavor to your couscous.
How to prepare Lebanese couscous
STEP 1: Boil water
In a pot, bring water, olive oil, and salt to a boil.
STEP 2: Cook couscous
Reduce heat to a simmer and stir in the Lebanese couscous. Cover the pot, and cook for 15-20 minutes, or until the liquid is absorbed and the couscous is tender. Fluff with a fork when done cooking.
Top Tips for Lebanese Couscous
- Optionally, toast the Lebanese couscous for a nutty flavor, but avoid burning.
- Since Lebanese couscous is larger, check for tenderness and add more liquid if needed.
- Try adding herbs like parsley, cilantro, or mint, and spices such as cumin or cinnamon to add depth and more flavor to your couscous.
Frequently Asked Questions
Yes, cooked couscous can be frozen for up to 2 - 3 months. Make sure to allow the cooked couscous to cool to room temperature before freezing. If you have a lot left over, you can also divide the cooled couscous into individual or family-sized portions for meal prepping. This makes it easier to thaw only the amount you need. Transfer the portions into airtight containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. When you're ready to use the frozen couscous, transfer the portion you need to the refrigerator the night before to thaw. You can also reheat it directly from frozen in a microwave or on the stovetop. Make sure to break apart any clumps with a fork as it thaws and heats.
Rinsing couscous is generally not necessary and is even not recommended. Though washing grains like rice or quinoa before cooking is usually done to remove excess starch, couscous is different as it’s already pre-steamed. If you are making a cold couscous salad, you might rinse the couscous after cooking to cool it down quickly and to stop the cooking process, but this is a matter of personal preference and the recipe requirements.
No, traditional couscous is made from wheat and contains gluten. However, gluten-free alternatives made from corn, rice, or quinoa are also available.
Store leftover couscous in an airtight container in the refrigerator for up to 3-4 days. Reheat with a splash of water or broth to keep it from drying out.
Serving suggestions
Serve the couscous with these Stir-Fried Chicken Thighs or these Super Easy Sautéed Chicken Thighs. Any type of couscous will go great with the thighs recipes. These Slow Cooker Sweet Duck Legs will also be amazing over a bed of couscous. You can also top the cooked couscous with these Healthy Turmeric Oven Roasted Vegetables for additional flavor and nutrition.
Other how-to guides
If you tried this How To Cook Different Types of Couscous guide or any other guide or recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
How To Cook Different Types of Couscous
Equipment
Ingredients
For most common, Moroccan Couscous
- 1 cup Water use 1 and 1/4 cups for Israeli, use 1 and 1/2 for Lebanese - you can also use broth for extra flavor
- 1 tablespoon Olive Oil for all three types of couscous
- 1/2 teaspoon Salt for all three types of couscous - you may need less salt if you are using broth instead of water.
- 1 cup Couscous
Instructions
Moroccan Couscous
- In a pot, bring 1 cup of water, 1 tablespoon of olive oil, and 1/2 teaspoon of salt to a boil over medium-high heat.
- Stir in 1 cup of Moroccan couscous, cover the pot, and remove it from heat. Allow the couscous to steam for 5 minutes.
- Gently fluff the couscous with a fork once cooked.
Israseli Couscous
- In a pot, bring 1 and 1/4 cups of water, 1 tablespoon of olive oil, and 1/2 teaspoon of salt to a boil over medium-high heat.
- Reduce heat to a simmer and stir in 1 cup of Israeli couscous. Cover the pot, and cook for 10-12 minutes, or until the liquid is absorbed and the couscous is tender (stir occasionally). Fluff it with a fork when done cooking.
Lebanese couscous
- In a pot, bring 1 and 1/2 cups of water, 1 tablespoon of olive oil, and 1/2 teaspoon of salt to a boil over medium-high heat.
- Reduce heat to a simmer and stir in 1 cup of Lebanese couscous. Cover the pot, and cook for 15-20 minutes, or until the liquid is absorbed and the couscous is tender. Fluff with a fork when done cooking.
Notes
Top Tips for Moroccan Couscous
- Ensure the pot is covered tightly to trap the steam, which helps in evenly cooking the couscous.
Top Tips for Israeli Couscous
- Optionally, you can toast the couscous in a bit of olive oil before adding liquid to enhance the flavor.
- Stir occasionally during cooking to prevent sticking and ensure even cooking.
- Try adding herbs like parsley, cilantro, or mint, and spices such as cumin or cinnamon to add depth and more flavor to your couscous.
Top Tips for Lebanese Couscous
- Optionally, toast the Lebanese couscous for a nutty flavor, but avoid burning.
- Since Lebanese couscous is larger, check for tenderness and add more liquid if needed.
- Try adding herbs like parsley, cilantro, or mint, and spices such as cumin or cinnamon to add depth and more flavor to your couscous.
Comments
No Comments