Couscous! Although I’m sure you’ve heard of it, you might be wondering what exactly it is. Couscous is a little North African pasta, not a grain, despite what it may appear to be. It is a great kitchen staple to have on hand. The article will give easy ways on how to cook couscous.

How To Prepare Fluffy Couscous To Perfection

Although preparing couscous is as simple as brewing a cup of tea, there are a few tricks to making it fluffy to perfection:

Be careful not to add too much liquid; as a general rule, use the same amount as you would for couscous.

Don’t let it clump for too long. Once the hot liquid has been absorbed by the couscous, fluff it up to separate the grains.

Before adding the liquid, you can toss the uncooked couscous in a thin layer of oil to coat each grain and keep them from clumping together. As you fluff the grains as an alternative, drizzle in some oil.

The couscous might become clumpy when stirred with a spoon, so use a fork to fluff it.

However, you do want the balls to separate, so boil the giant couscous like pasta and then toss in oil or butter to prevent sticking.

Israeli Or Pearl Couscous

Given that it is formed into pearl-like, spherical balls, it is clear how this couscous received its name. It is prepared the same way as other pastas. I start by heating up a big pot of salted water to a boil, add the couscous, and cook for 7-8 minutes, or until it’s al dente. I immediately toss it with a generous amount of olive oil after draining it to prevent the pearls from sticking to one another.

White Or Whole Wheat Traditional Couscous

This type is even more compact than quinoa! As a result, it cooks quickly. To prepare it, combine the couscous and water in a 1:1 ratio and bring it to a boil. Add the grains, cover the saucepan, and turn off the heat when the water reaches a rolling boil. Before taking off the lid and fluffing with a fork, let it stand for 5 minutes covered. Although it’s not strictly necessary, I also enjoy flavoring the boiling water with a little salt and olive oil to enhance flavor and avoid clumping.

How Long Does Cooking Take?

In reality, couscous is more like rehydrated rice. This can take anywhere between 5 and 15 minutes, with an average of around 10 minutes, depending on the type you use. Try a tiny bit; if it’s soft, you’re good to fluff; if it’s even slightly crunchy, cover and let sit for a few minutes longer before fluffing.

Recipes & Serving Ideas for Couscous

You may use couscous in a variety of ways after you’ve cooked it. Listed here are some of my favorites:

Make a salad with couscous. Make this dish with roasted tomatoes and chickpeas, or replace the grain in any grain salad with whole wheat couscous. It works exceptionally well as a millet or quinoa replacement.

As a side dish, serve it. You may discover my go-to method for making it as a straightforward side dish below. To make a vibrant, healthful pilaf, I add herbs, lemon juice, pine nuts, and olive oil. Any protein, vegetable main meal, or soup go well with it.

Add stew on top of it. I enjoy this recipe of traditional Moroccan couscous, which is frequently served with stewy seasonal vegetables.

Make it a meal in and of itself! The recipe is below. Then, for a quick supper, top it with roasted vegetables like cauliflower, Brussels sprouts, or butternut squash, tahini sauce, and your preferred protein.

How Do You Flavor Couscous

Couscous is versatile in adding other flavors and can be used as a carrier for many other ingredients:

Pour the dry spices and herbs into the semolina, then pour into the water.

Couscous can be “roasted” in butter or oil before cooking to give it a nutty taste.

When cooked, couscous is delicious with spices and ingredients from North Africa and the Middle East. Fresh, soft herbs such as parsley, mint and cilantro, tomatoes, shallots, garlic, lemons, candied lemons, olives, peppers, pomegranates, almonds and dried fruit are couscous’s friends.

Another way to add flavor to couscous is to place it in the same jar as roasted chicken or lamb, with the meat inside at the same time. Pour the couscous into a thick pot, add hot water or stock and cover – the couscous will carry a juicy flavour and make a great accompaniment to grilled meat.

There Are Alternatives To Couscous

Often mistaken for one another, bulgur wheat and couscous are excellent substitutes for one another, especially since bulgur may be prepared similarly to couscous—it simply takes longer. Wild and brown rice both function well in salads but are prepared differently.

Summary

A North African delicacy called couscous is formed of tiny semolina flour balls that are steamed. Couscous is a sort of pasta even though we typically think of it as a grain and prepare it as such. One of the simplest, quickest, and most adaptable side dishes you can prepare is this one. Furthermore, it pairs incredibly well with stews and other saucy main courses. The recommended ratios of liquid to couscous will vary somewhat depending on the brand you choose to purchase.