How to Cook Couscous

Learn how to cook couscous with simple techniques for making it on the stovetop or microwave. These tiny semolina granules absorb hot water and quickly transform into light and tender product. It takes under 20 minutes to prepare and effortlessly infuses flavors to spruce up any dish.

Couscous is a versatile crushed durum wheat semolina ingredient that can add elegance to any dish. You can find the staple pasta-like product in various Middle Eastern, Mediterranean, and North African cuisines. What you might not know is there three common types of couscous, ranging in size and texture.

It can be served as a simple side dish to soak up the flavor from soups and stews, mixed with exotic spices, or combined warm or chilled in salads or with savory sauces. Learn how to prepare Moroccan, Israeli, and Lebanese couscous with ease using stovetop or microwave methods.

How to cook couscous

Cooking instant couscous is similar to preparing pasta, in that is uses the boiling method. However, the water is only heated briefly and then turned off to allow the water to absorb into the wheat. Israeli pearl and Lebanese (Moghrabieh) simmers until tender.

Make sure to check the manufacturer’s instructions in case any of the liquid ratios are different, it can range based on the product. Here are the keys steps to making couscous on the stovetop and microwave for a light and tender dish.

Stovetop Instant Moroccan Couscous

• Bring water, olive oil (if using) and salt to a boil.
• Turn off heat and stir in couscous.
• Cover pot and allow to completely absorb water, about 5 minutes.
• Fluff couscous with a fork.

Microwave Instant Moroccan Couscous

• Heat water in a microwave-safe cup or bowl until boiling, 5 minutes.
• Add salt, olive oil, and couscous to the water, stir and cover with foil or a plate.
• Allow couscous to absorb the water, about 5 minutes.
• Use a fork to fluff the couscous.

Stovetop Israeli (Pearl) Couscous

• Bring water and salt to a boil.
• Add couscous, cover and turn down to simmer.
• Cook until tender, about 10 minutes.
• Turn off heat and allow to sit for 3 to 5 minutes.
• Mix with a fork to separate couscous.

Stovetop Lebanese (Moghrabieh) Couscous

• Bring water and salt to a boil.
• Add couscous, reduce heat to a simmer.
• Cook until al dente, about 10 to 15 minutes.
• Drain water.

Recipes with couscous

• Mediterranean Couscous Salad
• Moroccan Lamb Stew
• One-Pan Moroccan Chicken

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How to Cook Couscous

Learn how to cook couscous on the stovetop and microwave. These tiny semolina granules absorb hot water and quickly transform into light and tender pasta.

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4.86 from 14 votes

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Servings 5 servings

Course Entree

Cuisine Mediterranean

Ingredients 

USMetric

 

1x2x3x

Moroccan (Instant) Couscous- Stovetop & Microwave

• ▢ 1 cup water
• ▢ 2 tablespoons extra-virgin olive oil
• ▢ ½ teaspoon kosher salt
• ▢ 1 cup couscous, instant

Israeli (Pearl) Couscous- Stovetop

• ▢ 1 ½ cups water
• ▢ ½ teaspoon kosher salt
• ▢ 1 cup Israeli pearl couscous

Lebanese (Moghrabieh) Couscous- Stovetop

• ▢ 4 cups water
• ▢ ¼ teaspoon kosher salt
• ▢ 1 cup Lebanese couscous

Cook ModePrevent your screen from going dark

Instructions 

Moroccan (Instant) Couscous- Stovetop

• Bring water, salt, and olive oil to a boil in a medium saucepan.
• Add couscous and quickly stir. Turn off the heat and cover.
• Let couscous stand until water is absorbed and tender, 5 minutes. Fluff couscous with a fork before serving.

Moroccan (Instant) Couscous- Microwave

• Microwave the water in a large 2-quart glass cup or large bowl until boiling, 5 minutes.
• Add the salt, olive oil, and couscous, stir to combine. Tightly cover the cup or bowl with foil or a plate.
• Let the couscous sit and absorb the water until tender, 5 minutes. Fluff with a fork before serving.

Israeli (Pearl) Couscous- Stovetop

• Bring water and salt to a boil in a medium saucepan.
• Add couscous and reduce heat to a simmer. Cover and cook until the water is absorbed, 10 minutes.
• Turn off the heat and let the couscous sit for 5 minutes. Fluff with a fork before serving.

Lebanese (Moghrabieh) Couscous - Stovetop

• Bring water and salt to a boil in a medium saucepan.
• Add Lebanese couscous and reduce to medium heat. Cook, stirring occasionally, until al dente, 10 to 15 minutes.
• Drain and use as needed.

Notes

• Moroccan Couscous: 1 cup dried yields 2 ½ cup cooked 
• Israeli Couscous: 1 cup dried yields 2 cups cooked
• Lebanese Couscous: 1 cup dried yields 2 ½ cups cooked
• Serving Size: ½ cup

Nutrition Facts

Serves: 5 servings

Calories 179kcal (9%)Carbohydrates 26g (9%)Protein 4g (8%)Fat 5g (8%)Sodium 238mg (10%)Potassium 57mg (2%)Fiber 1g (4%)Calcium 8mg (1%)Iron 0.4mg (2%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.