To cook couscous perfectly, follow these steps:
- Prepare the cooking liquid: Bring 1 cup of broth or water to a boil in a saucepan. Add a drizzle of extra virgin olive oil and a pinch of kosher salt for flavor
- Optional toasting: For added flavor, toast the dry couscous in a non-stick skillet with 1–2 tablespoons of extra virgin olive oil until it turns golden brown. This step adds a nutty flavor but is optional
- Combine couscous and liquid: Stir the toasted (or plain) couscous into the boiling liquid quickly, then immediately cover the saucepan and remove it from heat. Let it sit undisturbed for about 10 minutes to absorb the liquid
- Fluff and serve: After 10 minutes, uncover and fluff the couscous with a fork to separate the grains. Adjust salt to taste. You can serve it plain or mix in spices, herbs, sautéed garlic, green onions, or other seasonings as desired
Additional Notes:
- For traditional couscous, use a 1:1 ratio of couscous to water or broth
- Israeli (pearl) couscous is cooked differently: toast it in olive oil, then boil with 1.5 cups water per cup of couscous, simmer covered for about 14 minutes until tender, then fluff and season
- Couscous can also be cooked in a rice cooker using a 1:1 ratio of grain to water
- Using broth instead of water enhances flavor
This method yields light, fluffy couscous ready to be served as a side or base for many dishes.
