How is Couscous Traditionally Prepared?
Before you jump into cooking couscous, we wanted to take a moment to share how this dish is traditionally prepared! We love getting inspired by recipes from all over the world, and we think it’s important to give credit where credit is due. This dish is traditionally prepared by steaming the grains. You can (of course) prepare it by pouring boiling water over it as outlined below, but if you want to get back to basics, you may be interested in learning how to cook couscous traditionally! Moroccan varieties are prepared in a special dish called a couscoussière, which is very similar to a steamer pot. The steamer basket is lined with cheesecloth so none of the grains slip through the cracks. The base of the pan is then filled with plain water or a type of broth. As it boils, the steam cooks up the grains really nicely. The next step is the big couscous cooking secret: the grains are fluffed up by hand not once, not twice, but three times. This type of couscous cooking tends to get a little messy!
Moroccan Couscous vs. Israeli (Pearl) Couscous:
The most common type of couscous that you’ll find in the supermarket is Moroccan varieties. It’s a small grain, comes in whole wheat options, and it cooks up very quickly. This is because store-bought options come pre-steamed. In this case, the only thing left to do to complete your couscous recipe is to rehydrate the grains with boiling water. Israeli, or pearl, couscous is larger than its Moroccan counterpart. It gets its nickname because the grains are pearl-shaped. You can also find whole wheat varieties, but this kind of grain typically takes a bit longer to cook due to its size. You cook it by letting it simmer on the stovetop instead of simply pouring boiling water over it. Its texture is closer to pasta than Moroccan varieties.
Serving Suggestions:
Cooking couscous – no matter what kind – is simple and easy! Since you’re interested in learning how to cook couscous, you may also be wondering what to serve it with. Here are our suggestions:
Roasted vegetables: Cauliflower, brussels sprouts, butternut squash, broccoli, or carrotsMeats: Steak and potatoes, beef kabobs, lamb chops, or braised lamb shankChicken: Air fryer chicken breast or roast chicken, As a filling add-on: Meditteranean chickpea salad, tomato avocado salad, or black bean and corn salad
Variations:
You can cook couscous in several different ways. Here are a few different variations that you can try:
Basic: A base for any sort of couscous recipeGarlic and olive oil: Best with garlic roasted veggiesParmesan: For added cheesinessHerbed chicken: To serve alongside chicken dishesMediterranean: Ideal with kabobs or in salads
All of these couscous recipe options (plus instructions) can be found in the recipe card below. They require a bit more time than the basic couscous recipe, but it’s worth the extra effort! You can freeze cooked couscous for up to 4 months. Let it thaw in the fridge overnight before reheating for the best results! If you like this recipe, you may be interested in these other delicious quick and easy recipes:
Italian Couscous SaladSuper Easy Olive Oil PastaEasy Stovetop Mac and CheeseHomemade Kettle Chips
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