Couscous
Couscous is tiny steamed pellets of rolled semolina wheat, a foundational staple of North African and broader Mediterranean cooking -- technically a form of pasta rather than a true grain. This page covers buying, storing, and its classic preparations.
How to buy
Regular couscous is small and quick-cooking, while Israeli (pearl) couscous is larger and chewier, closer to a small pasta shape. Instant couscous is pre-steamed for a fast at-home cook, while traditional couscous benefits from being steamed multiple times over a simmering pot. Look for a uniform pale color with no clumping or off smell.
How to store
Keep in an airtight container in the pantry for up to a year. Cooked couscous keeps in the fridge for about 5 days -- fluff it with a fork before storing to keep the grains from clumping.
Culinary profile
- Flavor
- Mild and slightly nutty on its own, which is exactly why it's so good at absorbing the flavors of whatever broth, spice, or sauce it's steamed or tossed with.
- Texture
- Light and fluffy when properly steamed; Israeli (pearl) couscous is noticeably chewier and more pasta-like than the standard small grain.
- Aroma
- A mild, wheaty smell that takes on the aroma of the spices and broth it's cooked with, such as cumin, cinnamon, or saffron.
How to prepare
- Traditional steamed — Steamed multiple times over a simmering pot, the classic Maghrebi method for a light, fluffy result.
- Instant quick-steam — Hydrated with boiling water and covered for a few minutes, the fast home-kitchen method.
- Toasted pearl couscous — Israeli couscous toasted briefly before simmering, giving a nuttier flavor and chewier bite.
- Cold salad prep — Cooked, cooled, and tossed with vegetables, herbs, and dressing for a grain salad.
Classic dishes
French
- Couscous royale — A French-Moroccan bistro dish piling couscous with a mix of lamb, chicken, and merguez.
Mediterranean
- Couscous salad with vegetables — Steamed couscous tossed with diced vegetables, olive oil, and lemon as a light side dish.
- Pearl couscous pilaf — Israeli couscous toasted and simmered with broth and vegetables, served like a pilaf.
- Couscous-stuffed peppers — Bell peppers filled with couscous, herbs, and vegetables, then baked.
- Couscous tabbouleh-style salad — A tabbouleh variation using couscous in place of bulgur, tossed with parsley, tomato, and lemon.
Middle Eastern
- Moroccan couscous with seven vegetables — A Friday tradition of steamed couscous topped with a stew of seven vegetables and often lamb.
- Tunisian couscous with lamb — Couscous served under a spiced lamb and vegetable stew, often with harissa on the side.
- Couscous tfaya — Couscous topped with a sweet-savory tagine of caramelized onions, raisins, and spiced meat.
- Mesfouf — A sweet version of couscous steamed and mixed with butter, raisins, and nuts, often served to break the Ramadan fast.
- Couscous with merguez — Steamed couscous served alongside grilled spicy lamb or beef sausages.
- Seffa — A sweet, cinnamon-dusted couscous or vermicelli dish often served as a side to savory tagines.
- Couscous with chickpeas and raisins — A simple vegetarian version combining couscous with stewed chickpeas, raisins, and warm spices.
- Couscous breakfast porridge — Couscous steamed soft and served warm with milk, dates, and a drizzle of honey.
- Israeli couscous salad — Toasted pearl couscous tossed with herbs, lemon, and vegetables for a chewy grain salad.
- Couscous with dried fruit and nuts — Couscous tossed with almonds, apricots, and raisins, often served alongside roasted meats.
Substitutions
- Bulgur Wheat — Bulgur has more chew and a nuttier flavor, and holds up a bit better under heavier stews.