How to Make Couscous: Follow This Special Recipe

Jun 19, 2020 09:00 PM

Couscous salad - Photo by lysindamond on Pixabay
SHARE - Couscous is a North African dish consisting of small steamed semolina flour cubes. Though we think of it as a grain and cook it, couscous is a form of pasta. The steps on how to make couscous are the simplest, fastest, most flexible side dishes you can make. And with stews or saucy main dishes, it's particularly wonderful.

It’s not without reason that couscous is one of favorites dishes for fast weeknight dinners. This grain-like pasta cooks in an eye’s blink are foolproof. If you can boil water, we guarantee that while following the steps on how to make couscous, you won't face any difficulties.

Take a look at the complete and simple recipe on how to make couscous Tripboba prepared for you below!

1. How to Make Couscous

Couscous - Photo by

Probably the couscous that most of us pick up at the nearest grocery store is instant couscous. This is the couscous which has been steamed and dried for us already. It only needs to be combined with boiling water and allowed to remain undisturbed for a couple of minutes until it is ready for cooking.

The proportions are usually 1:1 for cooking couscous. A little less water makes the couscous drier, perfect for salads or sauce-serve. A little water makes the couscous smoother and mildly oily. One dried cup of couscous yields approximately four cups of cooked couscous.

Before we move to the steps on how to make couscous, take a look at the ingredients and equipment you are going to need.

The ingredients:

- 1 cup instant couscous

- 1 -2 tablespoons butter or olive oil (optional)

- 1 cup water or broth

- 1/2 teaspoon salt

The equipment:

- saucepan with lid

- fork

The steps:

Step 1. The first step to how to make couscous is to put the water to a boil. Pour the water and butter (if used) into a medium pan, over high heat, and bring to a boil.

Step 2. Next, stir in the couscous. Remove the pan from heat and pour in the couscous and salt. Stir to evenly moisten the couscous.

Step 3. After that, wait 10 minutes. Cover the pan and let it sit for ten minutes. If at this time the couscous hasn't absorbed the water or still tastes crunchy, cover it up and let it stay for a few minutes longer.

Step 4. The last step on how to make couscous is to fluff a fork into the couscous. Break the cooked couscous gently apart and fluff it with a fork before eating. If the rest of the dinner is not yet finished, re-cover the pan to keep the couscous moist after fluffing.

Additional Notes

Note 1: Microwave Version

Pour the couscous into a heat-proof bowl. In the microwave, put the water to a boil, and spill over the couscous. Stir in the steam, cover the bowl with a plastic wrap or dinner plate and wait 10 minutes. Serve immediately.

Note 2: Toasted Couscous

Toasting adds more flavor to the couscous. Melt the butter in the pan or the olive oil. Stir in the couscous until it tastes toasty and fragrant. Set aside the water, pour over the couscous, and continue as usual.

Note 3: Spiced Couscous

Consider adding spices to a more flavourful meal along with the couscous. Add spices begin with 1/2 teaspoon and change from there.

2. How to Flavour Couscous

Couscous - Photo by Larry White on Pixabay

Couscous can be used as a medium for many other ingredients when incorporating other flavors:

- Dried spices and herbs can be added to the raw couscous before pouring over the water.

- Until frying, the couscous can be "toasted" with butter or oil to give it a nuttier taste.

- After cooking, the couscous pairs well with spices and ingredients from North Africa and the Middle East. Nice couscous friends are fresh soft herbs such as parsley, mint and coriander, tomatoes, spring onions, garlic, ginger, preserved mango, olives, chili, pomegranate, almonds, and dried fruit.

- Another way of adding lots of flavor to the couscous is to cook it in the same tin as a chicken or piece of lamb was roasted in while the meat is resting. Attach the couscous to the sticky pot, spill over the hot water or stock, and cover. The couscous takes on a gravy taste, good to eat with the roast.


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