The Right Way to Master Couscous and Cook it to Perfection

If you’ve never tried couscous, you are missing out. All chefs appreciate its golden color and mild nutty flavor. If you don’t know how to cook it or even what it is, you’ve come to the right page. With a few simple ingredients and these methods for cooking it, you’ll have fluffy couscous that you can eat on its own or add to almost anything for a nearly instant meal.

Does it Require Rinsing?

Before cooking, couscous does not need to be soaked or rinsed. If you want to toast it, you should not rinse it. This will prevent it from becoming nutty.

What Is the Liquid-to-Couscous Ratio

The usual ratio is 1-to-1. You can add less liquid, but you risk making the grains drier and firmer, which can be used for salads or recipes that call for a dressing. Adding more liquid can easily create a softer grain with a more sticky texture. Experiment so you can see what you like best.

What Food Goes Well With It

Some of the simplest ways to serve couscous include tossing it with fresh herbs and serving it with a fillet of fish, adding it to fresh summer salads like this Caribbean couscous salad, or using it in one-pot recipes like chicken thighs with couscous and kale. It can also be added dry to a soup and cooked alongside the other ingredients or presented on a platter heaped with grilled vegetables.

Don’t be afraid to use this grain in your favored recipes. If you enjoy Italian food, you can use it as you would almost any other pasta, with the addition of Parmesan cheese, as an easy-to-prepare Italian-inspired recipe that calls for frozen peas and whole-wheat couscous for added fiber.

Similar to rice and pasta, this grain absorbs flavors well and is delicious plain or combined with seasonal ingredients. It can be served hot, warm, or cold, so always have a box of dry couscous in your pantry. The sky is the limit.

The Ingredients for Couscous Recipe

1 – 1 1/2 cups of unsalted broth or water
1 cup of whole-wheat couscous
1/4 teaspoon salt