How to Cook Couscous (5 flavors!)

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Make couscous your go-to side dish with step-by-step instructions for both Moroccan and Israeli couscous and five tasty flavor options.

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: Italian, North African

Keyword: Couscous

Servings: servings

In a medium saucepan, combine the water (or chicken broth), olive oil (or butter), and salt. Bring the mixture to a boil over high heat.
Remove the saucepan from heat and quickly stir in the couscous until fully moistened.
Cover the saucepan with a lid and let it sit undisturbed for 5 minutes.
Uncover the saucepan and fluff the couscous with a fork, separating the grains. Serve hot.

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Garlic and Olive Oil Couscous: Heat 2 tablespoons olive oil in the saucepan over medium heat. Add 1 tablespoon freshly minced garlic and cook for 60–90 seconds until fragrant but not browned. Add water and salt, and proceed with the basic recipe.
Parmesan Couscous: Use 2 ½ cups chicken broth instead of water and replace olive oil with 1 tablespoon butter. After fluffing the cooked couscous, gradually sprinkle in ¾ cup freshly grated Parmesan cheese, fluffing with a fork to distribute evenly.
Herbed Chicken Couscous: Substitute 2 ½ cups chicken broth for water. Along with the salt, stir in ½ teaspoon onion powder, ¼ teaspoon each of garlic powder, dried parsley, dried rosemary, and dried thyme, and ⅛ teaspoon dried sage. Proceed with the basic recipe.
Mediterranean Couscous: Along with the salt, stir in ½ teaspoon each of ground cumin, onion powder, and dried rosemary, ¼ teaspoon each of dried oregano, garlic powder, and ground turmeric, and a pinch of ground cinnamon. Proceed with the basic recipe.
Israeli (Pearl) Couscous: Increase liquid to 3 cups of water (or broth). After bringing the liquid to a boil and stirring in the couscous, reduce the heat to medium-low and simmer, uncovered, for 10 minutes or until the liquid is absorbed. Cover the saucepan and let the couscous rest for 5 minutes before fluffing with a fork.