Couscous

Tiny steamed granules of rolled semolina — technically a pasta, though it's used like a grain. Regular couscous just needs a quick steep in hot liquid, unlike the toasted, pasta-like Israeli (pearl) couscous.

Couscous

Used for

  • side dish
  • salads
  • stuffing
  • tagines

In the kitchen

  • steep covered in hot liquid off heat, about 5 minutes
  • fluff with a fork once liquid is absorbed
  • toast dry in a pan first for a nuttier flavor

Picking it at the store

  • Instant/quick-cooking is what's sold in most supermarkets and needs only steeping, not boiling — check the box if a recipe assumes otherwise
  • Don't confuse with the much larger Israeli (pearl) couscous, which cooks more like small pasta

Related terms

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