How to Make Couscous (Moroccan)
Learn how to make couscous the right way so it turns out fluffy, tender, and flavorful! With this recipe, you'll have an easy side in minutes.
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Ingredients
- 1 tablespoon olive oil or butter
- 2 cups water or broth
- pinch Salt, omit if using broth
- ½ teaspoon garlic powder, optional
- ½ teaspoon onion powder, optional
- 1 ½ cups dry couscous, Moroccan or Golden, small grains
Instructions
- In a medium saucepan, bring the water or broth, oil or butter, salt, and seasonings to a boil.
- Add the couscous, stir, and turn off the heat. Cover the pot with a lid and let it absorb the water for 5 minutes.
- Once the liquid is absorbed, remove the lid, and use a fork to fluff the couscous. Serve immediately.
Notes
If you have several types of couscous in your pantry, you can adjust the recipe above for each. This is the breakdown:
- Moroccan couscous is the smallest grain couscous and is usually found in most US grocery stores. 1 serving is ⅓ cup dry + ¾ cup water, and it takes 5 minutes to cook.
- Israeli couscous or Pearl couscous is a medium-sized ball that has a chewier texture when cooked. 1 serving is ⅓ cup dry + ½ cup water, and it takes 10 minutes to cook.
- Lebanese couscous or Moghrabieh is a larger ball and is often used in stews. 1 serving is ⅓ cup dry + 1 cup water, and it takes 15 minutes to cook.
Nutrition
Serving: 1serving | Calories: 277kcal | Carbohydrates: 51g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 7mg | Potassium: 115mg | Fiber: 3g | Sugar: 0.03g | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg
