What is couscous?
Technically a pasta and not a grain, couscous is a North African staple made from tiny granules of semolina wheat. Quick to cook, it has a light and fluffy texture, and is usually used as a base for stews, roasted vegetables or meats. It makes for a popular side dish around the world thanks to its versatility and mild flavour.
Different types of couscous
While there are various kinds of couscous available on the market, including:
- Lebanese: which is dense and pea-sized.
- Whole wheat: that’s also made from semolina wheat, but includes the whole kernel, ensuring a higher fibre content.
- Gluten free: made from alternative ingredients like corn, quinoa, sorghum or cassava.
We will focus on the two more commonly used couscous:
- Regular: This is the most commonly found variety, and the smallest. It boasts a light, fluffy texture and is usually served as a side dish, in salads or in stews. It has a mild, neutral taste, and tends to absorb the flavours of accompanying ingredients.
- Israeli (or pearl): This variety is larger, about the size of a bead, with a chewy texture. It is often toasted to bring out its nutty flavour. It’s usually served in stews, or with braised meats and vegetables.
How to cook couscous - stovetop method
Regular couscous
- In a small pot, bring 1 cup of water to a boil.
- Remove from heat and add 1 cup of couscous. Cover and let sit for 5 minutes.
- Fluff the grains of couscous with a fork. Yields 4 servings.
Israeli (or pearl) couscous
- Bring a large pot of lightly salted water to a boil.
- Add 1 cup of couscous and cook, uncovered, for 20 minutes or until tender.
- Drain and rinse under cold water. Yields 4 servings.
Israeli (or pearl) couscous - pilaf method
- In a small pot over medium heat, bring 2.5 cups of water and 1 cup of couscous to a boil.
- Cover and simmer for 15 minutes.
- Remove from the heat and stir gently. Cover and let sit for 5 minutes.
- Rinse and drain. Yields 4 servings.
Want a few ideas to cook with couscous? Check out these recipes: