How to Cook Couscous
Learn how to cook couscous! Toss this tiny pasta with herbs and lemon to make a simple side dish, or try one of the couscous recipes suggested below.

How to Cook Couscous

How you cook couscous will depend on what type you buy. In grocery stores, you will most often find these two varieties:

• Traditional (white or whole wheat): As you can see in the picture above, this type of couscous is tiny – even smaller than quinoa! It would traditionally be steamed in a special pot called a couscoussier, but you can also quickly steam it in a regular lidded pot or saucepan. Measure a 1:1 ratio of couscous and water, and bring the water to a boil. When the water is boiling, add the pasta, cover the pot, and remove it from the heat. Let it stand for 5 minutes, covered, before you remove the lid and fluff with a fork. Though it’s not totally necessary, I also like to add a bit of olive oil and salt to the boiling water to add flavor and prevent clumping.
• Israeli: Instead of steaming Israeli couscous, I cook it like I do other kinds of pasta. I bring a large pot of salted water to a boil and add the pearl-like balls, cooking for 7 to 8 minutes, or until al dente. As soon as I drain it, I toss it with a large glug of olive oil so that the balls don’t stick together.

Couscous Recipes and Serving Ideas

Once you’ve cooked your couscous, you have all sorts of options for using it! Here are a few of my favorites:

• Add it to a salad. Try making this Mediterranean couscous salad with roasted tomatoes and chickpeas. You can also use it in place of quinoa, bulgur, or millet in a grain salad.
• Serve it as a side dish. Below, you’ll find my favorite way to prepare this tiny pasta as a simple side dish. I toss it with herbs, lemon juice, pine nuts, and olive oil to make a bright, refreshing pilaf. It pairs nicely with any protein, vegetable main dish, or soup!
• Top it with a stew. Traditional Moroccan couscous is often served with stewy seasonal vegetables, and I adore this preparation. Find my riff on North African tagine on page 207 of Love & Lemons Every Day!
• Make it a meal on its own. Make the recipe below. Then, top it with roasted veggies like cauliflower, Brussels sprouts, or butternut squash, drizzles of tahini sauce, and your favorite protein to make an easy meal!

Enjoy!