One of the most essential dishes of Middle Eastern and North African cuisine is couscous. This dish is often on restaurant menus as a side dish and it is easy to make at home, too. This post may contain affiliate links. Learn how to cook couscous and all about this delicious pilaf.
If you're a fan of grain-filled dishes, then you've likely heard of couscous before. Similar in taste and texture to rice, couscous can be used in many of the same ways. And, just as there are several different types of rice, there are also unique varieties of couscous. If couscous isn't yet a staple ingredient in your pantry, we're confident that after reading this article, you'll make some room for it. An excellent entree or side dish, couscous can be dressed up or down to meet your taste preferences. Yet, as unique as this ingredient is, it has an even more impressive history.
How Moroccans ACTUALLY Make Couscous
What is Couscous?
Couscous is a grain-based product that is made from semolina, and while many people often confuse it with grain itself, it's actually a type of pasta. Made into a dough that's tossed together until little balls are formed, couscous is a staple food in households worldwide and especially popular in African, Moroccan, Algerian and Tunisian cuisine. A versatile ingredient, couscous can be mixed with nearly anything to create a tasty dish. Fruits, vegetables and meats can be used to create an excellent side or flavorful main dish that will satisfy all types of taste buds.
What looks like a grain, cooks like rice, and is actually a type of pasta? Couscous! Tender and creamy with a pleasing chewiness, couscous has been a staple starch in North Africa for centuries. And now that whole wheat couscous is readily available to home cooks, couscous is an excellent ingredient to have on hand in a whole-food, plant-based pantry.
Read also: Flavorful Vegetable Couscous
Despite popular belief that couscous is a grain like rice or quinoa, it is actually a tiny pasta made from semolina flour. This may be surprising because its granules are such a small size, they very much resemble a grain, like fine bulgur wheat. But the resemblance stops there! Couscous, being a pasta, is a starch, a carbohydrate.
Couscous is believed to have originated in Northwest Africa around 2,000 years ago. The versatile starch is made with semolina (durum wheat) flour, water, and salt-just like most pastas. But while pasta dough is rolled, cut, and molded into different shapes, couscous is made by rubbing or shaping the dough into small granules or bead-shaped pellets that are then dried for extended storage.
Traditionally, couscous was steamed until soft and ready to eat. Nowadays, most cooking instructions call for it to be boiled or, for fine-grained North African-style couscous, merely plumped in boiling-hot water for a few minutes before serving.
The word couscous originates in North Africa, meaning “well rolled” or “well formed.” Lebanese call it maghrabia/maghribiyya. Palestinians call it matfūl or matfoul, which is another name for the pearl size that is between Israeli and Lebanese, referring also to the dishes made with the it.
Is couscous gluten free? It is not gluten-free. Semolina, the primary ingredient in it, is a form of wheat, which contains gluten.
Read also: Quick Vegan Couscous
What is couscous made of? Couscous is made from semolina flour and water.
What is semolina? Semolina is a type of wheat flour, which is coarsely ground durum wheat flour. Durum wheat is harder than common wheat.
Is couscous better for you than rice? Couscous can be higher in fiber and protein than plain white rice. Rice is a grain whereas couscous is a form of semolina pasta. Both are carbohydrates. It is both delicious and nutritious, a healthy carbohydrate but still, a starch.
Couscous vs. Quinoa? The only similarity between couscous and quinoa is the visual appearance of tiny granules that make up each. Quinoa is a natural grain (actually, a seed) that is remarkably high in protein, whereas couscous is a pasta that is made out of semolina flour. Quinoa is a gluten-free food while couscous contains gluten in the form of wheat. The flavor is different, though both are neutral flavors and a good base for other seasonings and ingredients.
What is it used for? Any variety makes a delicious base for salads and pilafs. Think of pasta salad and use that as a guide: vegetables, herbs, feta cheese, spices, legumes such as chickpeas or lentils. Add chicken or salmon for added protein, flavor, and variety. Also think of rice pilaf as a guide for ideas, adding onion, garlic, sautéed vegetables, nuts, you name it.
Read also: Nutritious Moroccan Soup
Origin of Couscous
It originates in Northwest Africa among Moroccans known at that time as Berbers. Morocco and Algeria claim the origin of couscous.
While the exact details of when couscous first began are a bit blurry, we know it's been around since the 13th century as many 13th and 14th-century Arabic cookbooks contain couscous recipes. So, where does this superfood come from? It depends on what type of couscous you're enjoying. Most couscous is made from durum wheat; the same grain used to make semolina flour. Durum wheat is most commonly cultivated in a region known as the Maghreb region, which contains countries like Tunisia, Algeria, Morocco, Libya, Egypt and much of the Middle East.
The invention of couscous is widely credited to the Berbers, an ethnic group indigenous to Northwest Africa. However, instead of "couscous," it's commonly referred to as sekrou or seksu.
In December 2020, Algeria, Mauritania, Morocco, and Tunisia obtained official recognition for the knowledge, know-how, and practices pertaining to the production and consumption of couscous on the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO.
Morocco's beloved national dish, couscous (seksu or sikuk in local dialects), represents centuries of culinary tradition and cultural heritage. While many families honor the custom of preparing couscous on Fridays, the dish graces tables during weddings, religious festivals and celebrations, and family gatherings throughout the year. During Ramadan and Islamic Holidays, couscous it holds a special place as a cherished dish for breaking the fast.
The dish's Berber origins speak to Morocco's deep agricultural roots. The Berber people, indigenous to North Africa's mountainous regions, crafted this ingenious preparation method using locally abundant wheat. Their innovation created a versatile dish that would become synonymous with Moroccan cuisine.
Authentic Moroccan couscous bears little resemblance to the instant varieties found in Western supermarkets. True couscous preparation is an art form that can take up to five hours, resulting in perfectly light and fluffy grains. Traditionally, skilled cooks known as Dadas-regarded as culinary treasures of Morocco-would oversee this meticulous process.
The preparation begins at local mills, where wheat is ground to precise specifications. The semolina is then carefully hand-rolled with water and salt, with flour added to achieve the perfect consistency. This labor of love transforms simple ingredients into the foundation of one of Morocco's most celebrated dishes.
Central to authentic couscous preparation is the couscoussière (known as kiska:s in Arabic), a specialized steaming vessel. This two-part cooking system consists of a bottom pot for stew and a perforated upper chamber for the couscous. As the grain steams, it captures the aromatic essences of the vegetables and meat cooking below, creating a harmonious blend of flavors.
When visiting Morocco, sharing couscous with a local family offers an unparalleled cultural experience. The dish is traditionally enjoyed communally, eaten by hand with a technique that involves rolling the couscous into small balls. Don't worry if you're new to this dining style-Moroccan hosts are gracious teachers, happy to guide visitors in this cultural practice.
While couscous is often served with meat and vegetable stews, its versatility shines in various preparations. From sweet variations with dried fruits and cinnamon to simple savory versions, each preparation showcases the grain's adaptability. Whether served hot or cold, as a main dish or accompaniment, couscous demonstrates why it remains at the heart of Moroccan cuisine.
Types of Couscous
Since couscous is popular in several different cultures, there are many kinds. So, what sets these types apart from each other?
Couscous is available in a variety of sizes. Different types vary in size from standard (the smallest size) to larger pearl couscous. The smallest of these is Moroccan, where it originated. Medium is less common a slightly larger granule than standard but still quite tiny (again, not unlike medium bulgur #2, in size and shape). Pearl is a slightly larger granule yet that resembles a small pearl. Isreali couscous is pearl.
When shopping for couscous, the first thing to look for is a brand that is made with whole wheat. After that, there are three types to choose from.
Traditionally, North Africans use a food steamer (called a taseksut in the Berber language, a كِسْكَاس kiskas in Arabic or a couscoussier in French). The base is a tall metal pot shaped like an oil jar, where the meat and vegetables are cooked as a stew. On top of the base, a steamer sits where the couscous is cooked, absorbing the flavours from the stew. The steamer's lid has holes around its edge so steam can escape. It is also possible to use a pot with a steamer insert.
The couscous that is sold in most Western grocery stores is usually pre-steamed and dried. It is typically prepared by adding 1.5 measures of boiling water or stock to each measure of couscous and then leaving it covered tightly for about five minutes. Pre-steamed couscous takes less time to prepare than regular couscous, most dried pasta, or dried grains (such as rice).
Typically the standard size comes in a small box with other flavorings (follow package instructions to cook). The larger pearl styles can be more difficult to find. Couscous of any size is a dry product that stores in the pantry the same as any pasta. Store it (cooked) in an airtight container in the refrigerator for up to 5 days. It also freezes well! Keep it plain for freezing; don’t include other ingredients such as meat or fresh herbs until serving. To freeze, transfer to a freezer bag or container, removing as much air as possible, for up to 4 months.
At Bob's Red Mill, we offer several types of couscous to ensure that your recipes come out just as intended. Our Bob's Red Mill Golden Couscous is excellent for couscous beginners. Made of par-cooked, coarsely ground durum wheat, it cooks quickly and makes for a fantastic side dish. Care to boost the nutrition of your meal by filling your plate with whole grains? Whole Wheat Pearl Couscous is a delicious way to do so. Level up this week's menu items by adding tri-color pearl couscous to the list of ingredients. Delicious and daring, our Tri-Color Pearl Couscous features red and green colors derived from natural tomato and spinach. Our Traditional Pearl Couscous is a conventional variety often called for in recipes. Its quick cook time of just ten minutes and small size make it easy to work into any cuisine.
Moroccan Couscous
Moroccan couscous is made up of much smaller granules than other types. Its small size means that it cooks quickly and can be prepared in just minutes. Also known as North African or Tunisian couscous, this is the type most people think of when they think of couscous, with small irregular granules and a super-quick cooking/steeping time of five minutes. Medium-grain couscous is the most common in North American groceries, but you can find fine-grain couscous through online and specialty retailers.
Cooking Instructions: Place 1 cup couscous in a heatproof container with a pinch of salt. Stir in 1 cup boiling water. Cover, and let stand 5 minutes, or until the granules are plump and tender. Fluff with a fork, then serve or add to recipes.
Ways to Use It: Moroccan couscous is ideal for warm pilafs, cold grain salads, stuffed vegetables, and can be used as a substitute for quinoa or millet. Fine-grain couscous also makes an excellent soup thickener.
Pearl Couscous
Israeli couscous granules are much larger than Moroccan ones, and the tiny orbs of pasta produced have garnered it the nickname "pearl couscous." This type of couscous features a nuttier flavor and chewy texture and takes about 10 minutes to cook thoroughly. Perfectly round and deliciously chewy, pearl couscous (aka Israeli couscous or ptitim) was developed in Israel in the 1950s as an alternative to rice. The pearls are larger than Moroccan couscous, and they’re often pre-toasted to give them a rich, nutty flavor. Some argue that pearl couscous is not couscous in the original, North African sense, because it’s made by extruding dough through a die, rather than by rolling it into granules. Pearl couscous can be used like Moroccan couscous in recipes; just be sure to adjust cook times.
What is pearl couscous made of? All couscous is simply a form of pasta, made with semolina. Pearl couscous is made of semolina flour (from durham wheat).
Cooking Instructions: Bring 1¼ cups lightly salted water to a boil. Add 1 cup pearl couscous; cover. Reduce heat to medium-low, and simmer 10 to 15 minutes, or until all the liquid is absorbed. Remove from heat, and let stand 3 to 5 minutes before fluffing and serving.
Ways to Use It: Pearl couscous is delicious in hot and cold side dishes, grain bowls, and salads. Try in place of pasta and noodles in soups and stews.
Lebanese Couscous
Moghrabieh, or Lebanese couscous, is larger than Israeli couscous, and it’s sometimes called pearl couscous as well. It’s the defining ingredient in a popular Lebanese stew made with chickpeas, onions, spices, and meat.
Cooking Instructions: Bring a large pot of salted water to a boil. Add 1 cup Lebanese couscous, and boil 20 to 23 minutes, or until tender. Drain and serve.
Ways to Use It: With its large granules, Lebanese couscous makes a great addition to soups, stews, and hearty salads. Try sprinkling over tossed salads like croutons for added texture.
Flavored and Tri-Color Couscous
As tempting as flavored couscous blends and tri-color couscous medleys may sound, they are usually made with refined semolina flour and seasoned with a lot of salt. Forks Over Knives recommends always checking ingredient labels and opting for whole grain, low-sodium products.
How to Cook Couscous
Cooking couscous is simple, the same way you cook rice, allowing the granules to absorb all of the liquid in the pot. The recipe easily increases by cup measures to the amount you need.
For standard couscous:
- In a small saucepan, bring 1 cup of liquid to a boil with the salt and olive oil.
- Add the couscous, cover, and remove the pot from the heat.
- Allow the pot to rest for about 7 minutes, or until all of the liquid is absorbed.
- Fluff the couscous with a fork. Add flavorings, if using, and serve.
For pearl couscous:
- In a small saucepan, bring 1 1/2 cups of liquid to a boil with the salt and olive oil.
- Add the pearl couscous, cover, and reduce the heat to low.
- Continue to simmer until it is tender, about 15 minutes.
Couscous with its neutral flavor is like a blank canvas for deliciousness! Use broth for the cooking liquid. Toast the dry couscous granules or pearls before cooking for a nuttier flavor. In the same pot you’re going to cook the couscous in, first add a tablespoon of olive oil or butter to the pot over medium heat. Add the couscous, stirring constantly until golden brown. Add aromatics before cooking. Sauté onion and garlic in a tablespoon of olive oil in the pan before proceeding with adding the couscous and boiling liquid to cook. Add fresh herbs and spices after cooking. Stir in a shower of chopped fresh herbs of any kind. Nuts and dried fruit are favorite additions. Toasted pine nuts, slivered almonds, roasted pistachios or any of your favorite nuts add crunch and flavor. Make a pasta salad, adding your favorites as you would with any pasta salad: chopped onions, olives, cooked chickpeas or other legume, cucumber, carrots.
Serve as a warm side dish that compliments grilled or roasted meats or vegetables. Delicious with kebabs such as Lebanese Beef Kafta and Chicken Shawarma. Pearl couscous makes a great cold pasta salad like my Lebanese Couscous Salad. Serve about ⅓ cup per person. It also makes an excellent base for a bowl-style meal, layering meats, vegetables, beans, you name it!, for an easy and fun one-bowl meal. Pearl couscous is a great choice for soups and stews (vegetable stew or meat stew).
Tasty Couscous Recipes to Try
Here are a few easy recipes that call for the different types of couscous.
Moroccan Couscous Recipe
If you're a fan of herbs and spices, you're bound to love this Moroccan Couscous recipe. It's loaded with flavorful ingredients like garlic, onion, cumin, ginger, coriander, cardamom, turmeric and cinnamon and will have your taste buds going wild. Though all of these spices can be added individually, we recommend substituting them with one tablespoon of a Moroccan spice blend if you're running short on time or don't have them all on hand.
Couscous with Chicken Sausage and Mixed Veggies
Craving a meal with a bit of substance? We suggest whipping up this Couscous with Chicken Sausage and Mixed Veggies. An easy-to-make meal, this recipe only calls for five ingredients: Traditional Pearl Couscous, chicken broth, frozen mixed vegetables, sausages and unsalted butter. It is an excellent dish when served alongside a salad and packed with whole grains, protein and nutrients. Eat it with your family and friends, or enjoy it as a weeknight meal on your own.
Fresh Cherry and Pepita Golden Couscous Salad
Though there are many ways to make couscous, one of our favorites is by turning it into a delicious salad. This easy-to-make Fresh Cherry and Pepita Golden Couscous Salad is the perfect accompaniment to entrees like grilled meat and veggies.
