Go Back
+ servings
Logo of The Forked Spoon showing Spork
Spoonful and bowl filled with cooked Moroccan couscous.
4.89 from 9 votes

How to Cook Couscous

Couscous - Everything you've ever wanted to know about Couscous! Including what it is (the truth may surprise you), nutritional information, different types, delicious recipes, and how to cook couscous perfectly on the stovetop or in the microwave. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 as a side
Calories: 300kcal

Ingredients

Moroccan Couscous (Stovetop & Microwave)

  • 1 ¾ cups water - or broth
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ teaspoon salt
  • 1 ½ cups Moroccan couscous

Israeli (Pearl) Couscous (Stovetop only)

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 ½ cups Israeli couscous
  • 2 cups water - or broth
  • ½ teaspoon salt

Instructions

Moroccan (instant) Couscous - Stovetop

  • Bring the water (or broth), olive oil, butter, and salt to a boil in a medium saucepan set over high heat.
  • Add the couscous and stir well. Remove from heat and cover with a tight-fitting lid.
  • Allow the couscous to stand, undisturbed, for approximately 5 minutes or so, or until the water had been absorbed and the couscous is tender. Use a fork to fluff the cooked couscous and break up any large clumps that may have formed.
  • To freeze: Allow the couscous to cool completely before transferring to a freezer-friendly bag. Remove as much air as possible and transfer to the freezer. Best if enjoyed within 3 months.

Moroccan (instant) Couscous - Microwave

  • Transfer the water (or broth) to a large microwave-safe glass or bowl. Microwave until boiling, approximately 4-5 minutes.
  • Sir in the olive oil, butter, and salt. Mix well to combine. Add the couscous, stir, and cover with foil or plastic wrap
  • Allow the couscous to stand, undisturbed, for approximately 5 minutes or so, or until the water had been absorbed and the couscous is tender. Use a fork to fluff the cooked couscous and break up any large clumps that may have formed.
  • To freeze: Allow the couscous to cool completely before transferring to a freezer-friendly bag. Remove as much air as possible and transfer to the freezer. Best if enjoyed within 3 months.

Israeli (Pearl) Couscous (Stovetop only)

  • Add the butter and olive oil to a medium saucepan set over medium-high heat. Once the butter has melted stir in the couscous and stir to coat in the butter and olive oil. Stirring continuously to prevent burning, toast your couscous for 2-3 minutes, reducing heat to medium or medium-low if necessary.
  • Remove the toasted couscous to a clean plate.
  • Add the water (or broth) and salt to the saucepan and bring to a boil. Stir in the toasted couscous and return to a boil.
  • Immediately reduce heat to low, cover, and continue to cook until tender, approximately 15 minutes. Gently fluff with a fork.
  • Note -If your couscous is cooked and tender but all the water hasn't been absorbed, simply fluff your couscous with a fork and carefully drain any remaining water that may remain.

Notes

For additional flavor, replace the water with your favorite vegetable broth, chicken broth, or chicken stock.
Omit the butter to make this couscous recipe vegan.
Couscous is not gluten-free.

Nutrition

Calories: 300kcal | Carbohydrates: 50g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 328mg | Potassium: 108mg | Fiber: 3g | Sugar: 1g | Vitamin A: 87IU | Calcium: 19mg | Iron: 1mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.