Originating from North Africa, couscous has earned its rightful place as a most beloved dish around the globe. Renowned for its versatility, couscous is perfect in aromatic Moroccan tagines, zesty Mediterranean salads, indulgent Tunisian stews and so much more. Not only is it the perfect accompaniment to meat and fish dishes, but it’s also a staple in many vegetarian recipes too.

In this couscous recipe collection, we invite you to explore the versatility and rich history of this ancient staple that has captivated palates across cultures for centuries. You’ll soon learn that couscous is by far one of the quickest and easiest ingredients to cook; make sure to read on for step by step instructions of how to cook couscous, no matter which variety you have in your pantry.

Couscous is a traditional North African side dish made from semolina and wheat flour. Not too dissimilar to tiny pasta - it's known for its simple flavour and versatility to work well with meat, fish and vegetables. Typically, couscous is sold pre-cooked, dried and super easy to prepare, making it an excellent choice for those wanting to whip up a quick lunch or dinner.

There are different types of couscous available on the market - the most common being Moroccan couscous (the smallest size), Israeli couscous (also known as pearl couscous or giant couscous), and Lebanese couscous (that takes the longest to cook). Then, you’ve also got maftoul, which is a type of large couscous made from a mixture of whole wheat flour and white flour around bulgur wheat, with a hint of nutty flavour, originating in Palestine.

You may be wondering how to cook couscous; what are the timings and is it difficult? Read on to find out how to cook couscous to perfection, whichever variety you choose.

Most commonly, the couscous you buy in stores is pre-made and instant, meaning you just need to add a small amount of boiling water or stock and leave it for a few minutes until it’s absorbed the liquid and is soft enough to fluff up with your fork. Top tip, if you drizzle your couscous with a small amount of olive oil, it will help separate the grains.

To cook pearl couscous - otherwise known as Israeli couscous - it will take a little longer. The best way to cook it is to add around 3-4 cups of water per 1 cup of couscous, bring to the boil and cook for around 7-8 minutes. Once this is done, you can serve it alone or mixed with salad and vegetables for a fresh, tasty side dish.

How Much Couscous Per Person?