How To Cook Different Types of Couscous
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 will help you to make the most out of these versatile grains.
Servings: 4 servings as a side dish
Calories: 194kcal
Equipment
Ingredients
For most common, Moroccan Couscous
- 1 cup Water use 1 and ¼ cups for Israeli, use 1 and ½ for Lebanese - you can also use broth for extra flavor
- 1 tablespoon Olive Oil for all three types of couscous
- ½ 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 ½ 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 ¼ cups of water, 1 tablespoon of olive oil, and ½ 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 ½ cups of water, 1 tablespoon of olive oil, and ½ 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.
Nutrition
Calories: 194kcal | Carbohydrates: 33g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 298mg | Potassium: 72mg | Fiber: 2g | Calcium: 12mg | Iron: 0.5mg