Everything you need to know to cook perfect, fluffy couscous every time, from the ideal amount of water to the easiest cooking method, with a bonus trick for speedy cooling. Don’t try to make couscous any other way!

Couscous, yum. Those deliciously fluffy little bits soak up the flavours of whatever they’re in the company of, whether served hot or cold.  

A mainstay of North African cuisine, couscous is most traditionally served with warm spiced stews or vegetables.

In North America we more commonly eat it as a salad . Either way, couscous is a wonderfully simple, almost-instant, easy weeknight staple.

The Perfect Couscous Water Ratio

If you’ve ever made couscous, you know that getting the texture right can be a bit tricky. Couscous can turn out mushy, clumpy, or dry if you don’t get the ratio of water to couscous just right.

This article is here to help you get that fluffy, perfectly-cooked couscous every time, starting with the ideal couscous-to-water ratio.

For the perfect couscous water ratio, you’ll need 1 1/2 cups of water for every 1 cup of dry couscous.

The important trick with couscous is to avoid adding too much liquid, as you’ll end up with a soggy lump of just about inedible mush.

This couscous water ratio applies to most types of couscous, including Moroccan and Israeli varieties. And note that it doesn’t have to be actual water.  Use chicken  or vegetable broth for more flavour in your cooking liquid.

You can even start with a little extra virgin olive oil in the pot and saute some garlic and onions before adding your couscous and water or chicken broth.

What the Ratio Does

• Couscous: Forms the base of the dish, absorbing liquid to become fluffy and tender.
• Water: Adds moisture to the couscous, helping it expand and cook.

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How to Cook Couscous: The Easiest Method

Grab these Tools

• A heatproof bowl or medium saucepan
• Measuring cup
• Fork

Starting with dry couscous, here’s how to cook it up fluffy and delicious:

1. To start, measure out your dry couscous.
2. Boil water in the 1 to 1.5 ratio.
3. Pour dry couscous into the boiled water and turn off heat.
4. Cover the pot with a lid or plate and allow the couscous to steam for 5 minutes.
5. When the water has been absorbed, lift the lid and toss the couscous with a fork until fluffy.
6. Serve, or add to other ingredients to create delicious meals.

Variations and Substitutions

Want to switch things up? You can easily personalize your couscous with delicious results. Here are some ideas:

• Chicken or Vegetable Broth: Instead of water, use chicken or vegetable broth to cook the couscous. This adds depth and richness to the flavor.
• Butter or Oil: A tablespoon of butter or oil in the boiling water will give your couscous a richer texture.
• Tomatoes: Dice fresh tomatoes and stir them in after the couscous has cooked, or use a can of diced tomatoes in place of some of the liquid for a tomato-flavored twist.
• Lemon Zest: Add the zest of a lemon to the boiling water or stir it in afterward for a citrusy kick.
• Fresh Herbs: Stir in chopped herbs like parsley, cilantro, or mint after the couscous is cooked for extra color and flavor.
• Toasting: Before adding water or broth, toast the couscous in a dry pan for 2-3 minutes. This will bring out a nutty flavor.
• Nuts and Seeds: Sprinkle some toasted almonds, pistachios, pine nuts, walnuts or pumpkin seeds on top for crunch.
• Dried Fruit: Add some raisins, dried apricots, or dried cranberries for a touch of sweetness and texture.
• Spices: A dash of cumin, coriander, or even a pinch of cinnamon can add a whole new dimension of flavor.
• Cheese: Grated Parmesan or crumbled feta cheese can add a salty, tangy element that pairs well with other flavors.

I love to use tomatoes, bell peppers, cucumbers, olives and feta for a mediterranean couscous.

How long does it take to cook couscous?

Because couscous is such a tiny pasta, it’s super quick to prepare. From start to finish, it takes about 12 minutes to cook couscous; 3-7 minutes to bring your water to a boil, then about 5 additional minutes for the couscous to soak up the water and cook.

To cool couscous quickly for a salad, spread it out in a thin layer over a large, rimmed baking sheet and let stand at room temperature for 10-15 minutes. Stir it a few times to expedite the cooling process.

How Much Couscous Per Person?

Couscous more than doubles in volume when cooked, so ½ cup uncooked couscous will yield just over 1 cup of cooked couscous.

Here’s a general guide to help you get it right.

For a Side Dish:

• A good rule of thumb is to allocate about 1/2 cup of uncooked couscous per person. This should yield roughly 1 cup of cooked couscous, which is typically a satisfying portion for a side dish.

For a Main Course:

• If couscous is the star of the show, plan for 2/3 to 1 cup of uncooked couscous per person. This will give you about 2 cups of cooked couscous, enough for a hearty main course.

Group Gatherings:

• For larger events, aim for a total of about 4 cups of uncooked couscous. This should yield around 8 cups of cooked couscous, enough to serve 10-12 people as a side dish where there are lots of other food options.

When in doubt, it’s always better to have a little extra than to run out, especially if you’re hosting guests.

Try these Couscous Recipes

Grilled Chicken Couscous with Peaches & Mint

My Favorite Couscous Salad Dressing

9+ Genius Israeli Couscous Recipes You Have to Try

Common Mistakes

Here are some tips to avoid common mistakes:

• Too Much Water: Stick to the 1:1.5 ratio to avoid mushy couscous.
• Underseasoning: Don’t forget to season your water with a pinch of salt.

How to Make the Best Couscous: Final Notes + Secrets

Unlock the full potential of your couscous with these key takeaways:

• Use a Fork: Always fluff your couscous with a fork, not a spoon.
• Quality Matters: Use high-quality couscous for better texture and flavor.

FAQs About Couscous

Just skimming through? Here are some quick answers to commonly-asked questions.

Is the couscous-to-water ratio the same for all types of couscous?

Generally, a 1:1.5 ratio works for most types, but it’s always best to read the package instructions as different brands might have slight variations.

Can I use stock instead of water?

Yes, using stock will add more flavor to your couscous.

Why is my couscous mushy?

Using too much water can lead to mushy couscous. Stick to the 1:1.5 ratio for best results.

How can I add more flavor to my couscous?

You can add herbs, spices, or even a splash of lemon juice after it’s cooked.

Can I make couscous ahead of time?

Yes, you can make it ahead and store it in the fridge. Just fluff it up before serving.

How long does cooked couscous last in the fridge?

Cooked couscous can last up to 3 days when stored in an airtight container in the fridge.

What is Couscous? Do You Know What it Actually is?

Couscous is a traditional North African dish made from tiny steamed balls of crushed durum wheat semolina flour. It’s commonly consumed in countries like Morocco, Tunisia, Algeria, and Libya, and has gained popularity around the world as a quick and versatile grain option.

Couscous is often mistaken for a grain, but it’s actually a type of pasta (made from wheat unless you buy a gluten-free one specifically).

Next reading: Couscous vs Pasta (everyone is surprised by this comparison!)

Different Types of Couscous

There are several types of couscous, with the most common in grocery stores being Moroccan couscous. This one has the smallest size and cooks very quickly.

Israeli couscous (also known as pearl couscous) has a larger pearl shape and takes a bit longer to cook (here are a bunch of great Israeli Couscous Recipes).

There’s also a whole-wheat couscous that is a bit chewier and has a nuttier flavor compared to the regular type.

Couscous can be used in a variety of dishes, both savory and sweet. It can be flavored with herbs, spices, fruits, and vegetables, and can serve as a side dish alternative to rice, salad base (try this yummy lemon dressing for couscous salad).

A mainstay of North African cuisine, couscous is most traditionally served with warm spiced stews or vegetables. In North America we more commonly eat it as a salad. Either way, couscous is a wonderfully simple, almost-instant, easy weeknight staple.

 

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