Couscous is crushed durum wheat semolina formed into small granules or spheres. It’s commonly served in North African cuisine, including Moroccan, Tunisian, and Algerian dishes. The less-refined grain comes in different varieties of couscous, each with interesting nutritional perks.
Couscous is a convenient product to have stocked in the pantry as an easy and fast alternative to rice, quinoa, and noodles. When cooked, it looks like golden spheres with a pleasant, nutty flavor. The texture can range from slightly coarse yet tender in smaller varieties to chewy in larger ones.
Its neutral taste makes it a simple side dish to serve with stews and braises. However, you can also turn it into more interesting recipes, like a delicious Mediterranean couscous salad, or infuse it with broths, stocks, meats, vegetables, and spices for a satisfying meal.
Moroccan Couscous
The smallest size is most often found in grocery stores. It also comes in whole wheat versions. The instant type cooks up fast because it’s been pre-cooked by steaming and then dried. That leaves the cook with the simple task of rehydrating in hot water.
Instant is either labeled on the package or checked in the instructions if the soaking is less than 10 minutes, typically 5 minutes. Otherwise, use the traditional method: steam in a tagine or steamer basket.
Israeli Couscous (Pearl Couscous)
Israeli couscous is noticeably larger, similar to peppercorns, and is also sold in whole wheat varieties. Because of its increased size, it requires a little longer to cook. Simmer it on the stovetop, then cover briefly until tender. It has a more pasta-like taste and texture with some springiness.
Whole Wheat Couscous
Some companies offer whole wheat versions of Moroccan or Israeli pearl couscous. This adds extra fiber, protein, and micronutrients like iron, manganese, and magnesium. Cook it similarly to regular couscous; however, confirm the package instructions.
Lebanese Couscous
Lebanese couscous, also called Moghrabieh, is the name of the finished traditional Lebanese dish. It’s sold fresh or dried and is the largest variety, similar in size to a pea. It’s often boiled, drained, and then mixed with oils and spices or added to meats as a tasty starch in hearty stews and braises.
Is Couscous Good For You?
According to the USDA National Nutrient Database, ¼ cup of dry couscous contains:
- 163 calories
- 5.52 grams of protein
- 0.28 grams of fat
- 33.49 grams of carbohydrates
- 2.2 grams of dietary fiber
It’s a great vegetarian or vegan grain option, but not gluten-free. It’s low in fat and delivers protein and some minerals. Select whole wheat flour to slightly up the dietary fiber and protein content.
Cooking with Couscous
The variety will determine how to cook couscous. Instant Moroccan can be prepared in under 10 minutes on the stovetop or microwave, making it the quickest to prepare. Eat it plain as a side dish, mixed with spices, nuts, and dried fruit, or tossed into a fresh salad.
The larger size of the Israeli and Lebanese products requires simmering on the stovetop with more water to help hydrate the grains. These are often added to soups, stews, and sauces to add a carbohydrate element.
Jim Benedetto says
Thank you Jessica. Your article was very informative and easy to understand! We’ve just started enjoying couscous recently. We like the Moroccan the best. Even a small portion can be quite filling and that’s always a plus! We’re Italian and enjoy pasta but portion control can be a little difficult! So couscous can satisfy our craving without overdoing it.
Thanks again
Jim
Jessica Gavin says
You’re welcome, Jim! Thrilled to hear that you are enjoying couscous in various dishes.
Bonnie says
Where in grocery store do you find
James Benedetto says
We find the couscous by the rice and pasta section of our grocery store.