Learn All About Couscous and the Many Ways to Enjoy It (2024)

Despite popular belief that couscous is a type of whole grain (it does have a rice-like appearance), it is actually a pasta made of semolina and wheat flour that is moistened and tossed together until it forms little balls. This North African staple has gained global popularity because of its tremendous flexibility, allowing for many recipe variations featuring a host of additional ingredients. Fruits, vegetables, and meats are all used as additions, making couscous an excellent main or side dish that can please just about any palate. The fact that it also cooks very quickly makes couscous a favorite ingredient in the busy kitchen; most of the couscous sold in the U.S. is instant, requiring just a few minutes of steeping in boiling water. Traditional couscous is made in a Moroccan pot called a couscoussier and requires three steamings.

Fast Facts

  • Place of Origin: North Africa
  • Varieties: Moroccan and Israeli
  • Most Common Preparation: steeping

Couscous vs. Quinoa

They may look alike and have somewhat similar-sounding names, but couscous and quinoa are very different grains. While couscous is made from flour, quinoa is actually a seed but for simplicity is considered a whole grain. Since couscous is comprised of flours, it contains gluten, while quinoa is naturally gluten-free. You can, however, substitute one for the other in many recipes as they both have a neutral taste and pair well with other ingredients.

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Varieties

Since couscous is a popular food in a number of cultures, there are many varieties. The three most common types of couscous include Moroccan, Israeli, and Lebanese, with Moroccan- and Israeli-style the two most often found in American supermarkets.

Moroccan couscous is the smallest couscous, with each grain only a little larger than semolina. Because of its small size, it cooks in just a few minutes. Israeli couscous, also called pearl couscous, is much larger than Moroccan couscous and closely resembles little orbs of pasta. It has more of a nutty flavor and a chewier texture than smaller varieties and takes about 10 minutes to cook. Lebanese couscous, which is also known asmoghrabiehcouscous, is the largest of the three types and takes the longest to cook.

For a healthier option, choose whole wheat couscous, which is made from whole wheat durum flour.

Boxed couscous in Middle Eastern countries is often handmade—a long process that does take some degree of skill to master. The couscous found in grocery stores is made by a machine and usually pre-steamed, making it an "instant" cooking variety.

Couscous Uses

Couscous can be used as a side dish, as part of a salad, added to a soup, or as a component of an entrée when combined with other hearty ingredients. Because of its "blank slate" flavor profile, it is the ideal base for a wide range of seasonings, from sweet to spicy, as well as ingredients, pairing well with anything from tomatoes to raisins.

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How to Cook With Couscous

Instant couscous is very simple to prepare: Bring 1 1/2 cups water or stock to a boil, remove it from the heat, and add 1 cup of couscous. Allow the water and steam to hydrate the grains (about 5 minutes), then fluff with a fork.

Traditional couscous is best triple-steamed in a couscoussier, a special pot that creates the right texture every time. While ideal, it's not necessary and can be expensive. As an alternative, place a heat-proof colander in a stockpot, lining it with cheesecloth if the holes are too large for the couscous. Avoid covering the pot because the condensation can drip onto the grains and result in mushy couscous.

Couscous can be boiled similar to rice: Heat butter and 1 cup of couscous in a saucepan, stirring to coat. Add 1 1/2 cups water or stock, then bring to a boil. Reduce the heat to the lowest setting, cover, and continue cooking until all the liquid is absorbed. Do not cook it too long or it will be mushy rather than fluffy.

One cup of dried couscous results in 2 1/2 cups of cooked couscous. As a side dish, 1/2 to 3/4 cup of couscous is an average serving.

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Easy, Three-Ingredient Couscous Recipe

What Does It Taste Like?

Since couscous is made from durum and wheat flour, it doesn't have much of a taste, similar to pasta. There is a slight nuttiness to it, but basically it is mild.

Couscous Recipes

Take a basic couscous recipe and toss in some fruit and/or vegetables, herb or seasonings, and perhaps a protein to make a complete meal. In Morocco and the Middle East, it is customary to mold the couscous into a shape using a bowl before serving.

  • Couscous With Onions and Raisins
  • Israeli Couscous Risotto With Parmesan and Spinach
  • Vegan Couscous Stuffed Bell Peppers

Types of Couscous

Where to Buy Couscous

Even though it is considered an international food, couscous is widely available and shouldn't be difficult to find. Look for boxes, bags, or canisters either in the pasta section, the rice section, or the international foods aisle. Moroccan or smaller couscous will be the most common, but depending on how well stocked the supermarket is, Israeli couscous may be available too.

Storage

Uncooked couscous should be stored in the pantry in a well-sealed container (the unopened box, bag, or canister it came in). It can last up to two years, but if you've had the couscous for a while, smell it to make sure it hasn't gone rancid.

Cooked couscous will last about three days in the refrigerator, but it could lose its freshness sooner if it is combined with other ingredients that spoil faster.

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Helpful Tips for Buying Couscous

Learn All About Couscous and the Many Ways to Enjoy It (2024)

FAQs

Learn All About Couscous and the Many Ways to Enjoy It? ›

Add enough other elements and couscous can be a meal in itself. Herbs: Couscous will always be better with a fresh lift of herbs. Chopped coriander and parsley are classic accompaniments, mint is excellent and you could also try other soft leaves such as basil.

How to make couscous taste good? ›

Add enough other elements and couscous can be a meal in itself. Herbs: Couscous will always be better with a fresh lift of herbs. Chopped coriander and parsley are classic accompaniments, mint is excellent and you could also try other soft leaves such as basil.

How is couscous usually eaten? ›

Couscous is a traditional Berber dish of semolina(granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya.

What couscous does to your body? ›

Whole-grain couscous is a good source of fiber. Fiber is good for you in a lot of ways. It can stop your blood sugar from spiking and can keep you fuller longer. It also can help lower cholesterol, which can reduce your chances of heart disease.

Why is couscous only on Friday? ›

Most Moroccans practice the religion of Islam. The holy day for Muslims is Friday, just as Sunday is a holy day for Christians. Fridays are reserved for prayer and rest. This is why Moroccans gather with their family and friends to share couscous on Fridays, following midday prayers.

Which country is famous for couscous? ›

couscous is the official Moroccan national dish and Tunisia's unofficial national dish. But it's more than just a food: for many families preparing couscous is a ritual and a tradition that binds the generations together. In many ways, couscous is to Tunisia what pasta is to Italy.

What happens if you don't rinse couscous? ›

Do You Rinse Couscous Before Cooking? No, you do not need to rinse couscous before cooking.

What goes best with couscous? ›

  • 1Moroccan sweet potato bake. ...
  • 2Moroccan lamb skewers with peperonata couscous. ...
  • 315-minute Moroccan lamb on couscous. ...
  • 4Moroccan chicken with sticky roasted vegetables. ...
  • 5Moroccan-spiced roasted eggplant and tomato. ...
  • 6Lamb meatball tagine with couscous. ...
  • 7Moroccan chicken with beetroot couscous. ...
  • 8Easy fish tagine.

Should you eat couscous hot or cold? ›

Couscous can be eaten hot or cold and is a staple ingredient in North Africa. An easy veggie salad to serve at barbecues, or to batch cook for packed lunches. Each serving provides 597 kcal, 21.5g protein, 70g carbohydrate (of which 13g sugars), 24g fat (of which 9g saturates), 10g fibre and 1.3g salt.

Should I eat couscous to lose weight? ›

Yes, you can still eat rice, pasta, quinoa, and couscous while losing weight. It is important to keep your diet balanced when trying to lose weight and to eat fewer calories than your body burns.

Is quinoa better than couscous? ›

Compared to couscous, quinoa has stronger anti-inflammatory and antioxidant effects. With 7 percent fewer calories per 100 grams of cooked couscous than quinoa, it is healthier for weight loss. Every 100 grams of cooked quinoa has 120 calories. Every 100 grams of cooked couscous has 112 calories.

Who eats the most couscous? ›

Originating from North Africa, it is a staple food in the Maghrebi cuisines of Morocco and Algeria. Different types of couscous are also popular in countries such as Tunisia, Libya, Italy (where it is known as "Sicilian couscous"), Malta, Mauritania, and Brazil.

Is couscous good for bowels? ›

Source of fibre. Couscous is a source of fibre, but to optimise levels, it's worth looking for wholemeal couscous, which is made from the whole grain. Fibre supports digestive health and alleviates constipation, and research suggests it may help improve levels of beneficial bacteria in the gut.

What are the side effects of eating couscous? ›

As I mentioned, couscous is a gluten-containing pasta, so anyone with celiac disease or a gluten sensitivity should steer clear. Couscous may also cause unwanted spikes in blood sugar and should be eaten with caution by people with diabetes symptoms.

Can I eat couscous every day? ›

From being a rich source of protein to its relatively high fibre content, couscous offers a nutritional boost that can positively impact your overall well-being and offer a welcome alternative to eating pasta every day of the week.

Why do they call it couscous? ›

The word couscous comes from the Berber word keskas which refers to the utensil the couscous is cooked in. In Morocco, what we call “couscous” is actually known as smida and refers to tiny balls of semolina flours made of durum wheat.

Why is couscous special? ›

Couscous is often considered a healthy alternative to pasta since it's made from whole-wheat flour. Other types of pasta are typically more refined. Properly cooked, couscous is light and fluffy. What's more, it tends to take on the flavor of other ingredients, making it very versatile.

What is couscous a symbol of? ›

Couscous holds a central place in Moroccan festivities and religious observances, serving as a symbol of abundance and celebration. During religious holidays such as Eid al-Fitr and Eid al-Adha, families gather to enjoy elaborate couscous feasts, signaling the culmination of fasting and spiritual reflection.

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