How To Cook Couscous
Fluffy Moroccan couscous made with boiling water. No cooking needed! Serves 4 and ready in just 5 minutes. This quick and easy guide teaches you how to cook Moroccan couscous — the tiny, yellow grains that steam in minutes. All you need is equal parts couscous and boiling water. Salt and olive oil are optional, depending on how you plan to serve it. Fluffy, light, and endlessly versatile, couscous is the perfect base for salads, grain bowls, or weeknight dinners.
Servings :4 people
Ingredients
- 1 cup Moroccan couscous (tiny, yellow grains — not pearl couscous)
- 1 cup boiling water chicken or vegetable
- (Optional) Pinch of salt
- (Optional) 1 tsp olive oil or small knob of butter
Instructions
- Boil water: Bring 1 cup of water to a boil (kettle recommended).
- Combine: In a heatproof bowl or pot, add 1 cup couscous. Stir in the boiling water. Add a pinch of salt and a drizzle of olive oil or butter if desired.
- Cover and steam: Cover tightly with a lid, plate or cling wrap. Let it sit undisturbed for 5 minutes.
- Fluff: Uncover and fluff the couscous with a fork to separate the grains. Done!
Notes
- Couscous doesn’t need to be boiled — it steams in hot water.
- Salt and olive oil are optional. If you’re using the couscous in another dish or sauce, skip them to keep the flavor neutral.
- For extra flavor, use vegetable or chicken stock instead of plain water.
- This recipe is for Moroccan couscous. Pearl couscous (also called Israeli couscous) requires boiling like pasta.
Nutrition
Serving: 1servingCalories: 35kcalFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 12mgPotassium: 0.04mgCalcium: 7mgIron: 0.02mg
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