So, I get the question How To Cook Couscous quite a lot and I would love to talk to you about this, especially as cooking couscous is very easy. And once you get the hang of it, you will almost certainly find its mild, creamy taste utterly addictive.
New favourite carb anyone??
Types Of Couscous
But, before I go further though let’s chat about the different types of couscous.
Moroccan Instant Couscous
The one most easily found in supermarkets and corner shops is the instant couscous which is made from small bits of semolina. These have already been partly cooked for us so they are very ‘instant’ to cook. This is the type of couscous that I will be talking about in this post.
Israeli Couscous
Also known as pearl couscous, they are larger ‘peppercorn sized’ semolina pieces which take much longer to cook. I think this type of couscous works great in salads.
Lebanese Couscous
This is the largest of the three, being almost the size of a small pea so as a result takes the longest to cook. Absolutely perfect for risotto / orzo style dishes.
How To Cook Couscous
You can cook couscous with just 3 ingredients. Of course, you can add a whole list of other things in it, but for the basic couscous recipe, you need just 3 ingredients.
What you need is some:
- Couscous
- Boiling stock
- Salt
So to cook your couscous, you would:
- Add the couscous to a heatproof bowl.
- Pour some boiling stock (or water) over it, add in salt, mix it well and cover it with a plate or cling film.
- After 5 mins stir it again, fluff out the grains and cover for another 5 mins.
That. Is. It. Your couscous is ready in 10 mins. Simples right?
Other people prefer to steam couscous and that works fine too, but to be honest I think this method is soooooooo much easier than any other method that you have no need to try anything else.
How To Cook Couscous In Microwave
If you want to know How To Cook Couscous In Microwave, then it is easy peasy.
- Add the water (or stock) to a heatproof bowl.
- Bring the water to the boil in the microwave.
- Add the couscous, stir and cover.
- After 5 mins stir it again, fluff out the grains and cover for another 5 mins.
The Secret To The Perfect Couscous
The secret to the perfect couscous is the liquid to couscous ratio, which volume wise is 1 to 1. In American measurements, this is 1 cup of couscous to 1 cup of liquid. To folks here in the UK, that is 180g of couscous to 240ml of liquid.
How Much Couscous Per Person
Well, that depends on how you are going to serve it. If it is as a side to dishes such as this a stew or a lamb tagine for example, then I recommend about 90g (half a cup) of uncooked couscous per person.
If however couscous is the star ingredient for example in the fried couscous or couscous salad, then you might want to think more like 135g and (0.75 cups) per person. If you are still unsure, then cook a little bit extra and use any leftovers the next day.
So here are some measurements for you to make your life a little easier.
How much couscous for 2? –Â Approximately 180g (1 cup)
How much couscous for 4? –Â Approximately 360g (2 cups)
 How To Make Couscous Tasty
Couscous is a good carrier of flavour which makes it a great base for almost anything. The easiest way to add flavour to couscous is to use stock as the cooking liquid. Alternatively, you can add a little bit of melted butter or flavoured oils.
You can also top with some grilled vegetables and some yoghurt sauce and you are good to go. Adding any variety of chopped herbs, nuts, citrus zest and dried fruits to couscous instantly transforms it.
However, my personal favourite way of making couscous tasty is to add some citrus juice. I like a combination of orange juice and a little dash of lime or lemon juice. This really, really works.
Need More Couscous Recipes?
If you are looking for more couscous recipe ideas, then why not try these below,
Orange pistachio pomegranate couscous salad.
Baharat spiced roast duck served with an orange and pomegranate couscous salad.
How To Cook Couscous Step-by-step
Couscous Ingredients
Mix the ingredients together.
Cover the couscous for 5 min.
Mix the couscous and cover for another 5 mins.
The couscous is now ready to use.
This post has been updated in October 2017. This was the previous picture. This post was first published in Feb 2013.
Thank you for reading my guide on how to cook couscous post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
Get The How To Cook Couscous Recipe:
- 180 g couscous 1 cup
- Salt to taste
- 250 ml boiling water / stock 1 cup
- Measure out the couscous and pour into a bowl.
- Add salt to your taste.
- Then pour over boiling water and mix well.
- Cover the couscous and let stand.
- After 5 min uncover and fluff up the couscous.
- Then cover again and let stand for a further 5 minutes.
- Uncover, fluff up the couscous, add desired toppings and serve.
Yumm Couscous! We love it and it has become a common dish in our houses in France. I have to confess that I have trouble to cook my couscous all light and fluffy. Mine always sticks a bit, although I am following my cousins recipe which is originally from Algeria. Any tips on what I might be doing wrong here?
Hi Helene,
Two things I would recommend. One reduce the water you normally would put in the couscous till it works for you. Try the quantities I give above. Also I found fluffing it in the middle of the 10 minutes seems to make a difference to me. Good luck.
This is so helpful! Everyone should have couscous in their cooking repertoire. I don’t always think of it, so this is a great reminder- thanks! 🙂
Had to pin this one. I’ve been wanting to try couscous for so long, but I admit, I’m nervous about making it!
Stopping by from the 14 Feb GYB Blog Hop
Sometimes the simplest of recipes are the best! Love couscous! Can’t wait to try your recipe, I’m sure it’ll become a go-to!
I’ve always got some couscous in my pantry because I love how quick and easy it is!
We love couscous in my house – I have to compete with my toddler for the last little bites! But I confess I’m often lazy and make it from the boxes, just because it’s so easy I can do it practically as an afterthought. This motivates me to try perfecting the art of doing it myself!
I haven’t made couscous in a very long time and now I’m wondering why… it’s so simple. Now I would like to learn how to do the steamed couscous – you know the one that’s so aromatic – that’s amazing.
I love couscous! it comes together so quickly and tastes delicious. Thanks for sharing the tips on how to cook it! Awesome 🙂