Couscous is an African dish that has captured the taste buds of many worldwide. The dish is known for its delicate texture and ability to absorb flavours effortlessly.
While couscous is a great dish to serve at any meal, it can be tricky to cook correctly. Here, we'll show you how to achieve the perfect couscous every time, teach you the different types of couscous, ensure you master the essential cooking techniques and experiment with a wide range of flavour combinations, showing you how to pair couscous with diverse proteins and vegetables.
So let's get straight into it.
What is Couscous? Is couscous a grain or a pasta?
Couscous is a traditional North African dish popular in many Mediterranean and Middle Eastern countries. It consists of small, steamed granules made from crushed durum wheat semolina.
Although it may resemble pasta due to its appearance and texture, couscous is technically not a type of pasta.
Instead, it is considered a type of grain-based food product. The distinction lies in the preparation and ingredients: pasta is typically made from unleavened dough of wheat flour and water, whereas couscous is made from coarsely ground durum wheat semolina.
Where does Couscous come from?
Before you learn how to cook couscous, a little history is needed. Couscous is said to originate from the Maghreb region of North Africa, Algeria, Morocco, and Tunisia.
It is believed to have been introduced by the Berbers, the indigenous people of North Africa, who have been cultivating wheat and barley in the region for millennia.
How is Couscous made?
The process of making Couscous is a rather interesting one and we'll derail a bit to discuss it in detail. Couscous production involves several steps:
● Harvesting and Grinding: This is the first step, the wheat is harvested and then processed to remove the husks. The wheat kernels are then ground into flour.
● Mixing and Coating: The flour is then mixed with water. The water is added slowly as the flour is mixed with hands or a large utensil. This process continues until the particles start to form small granules.
● Shaping and Coating: Once the granules are formed, they need to be shaped and coated to achieve the desired texture. This step can be done by hand. The granules are moistened with water and rolled between the palms to form small round pellets. As pellets are rolled, they are coated with dry semolina flour to prevent sticking and ensure the grains are separated.
● Steaming: Now that the couscous granules are shaped, they are transferred to a couscoussier where the couscous granules are placed in the top section and steamed for about 30 minutes. The steam cooks the couscous and helps to create its characteristic light and fluffy texture.
● Separating and Fluffing: After the steaming process is completed, the couscous is carefully transferred to a large bowl. Using a couscous rake, the next step is to then fluff the couscous break up any clumps, and create individual grains. This step helps to achieve the desired light and airy texture.
What is couscous used for?
Couscous is a culinary ingredient that can be used for several dishes. Here are a few uses of couscous:
Side Dish
Couscous is often served as a side dish, the same way as rice or pasta. It can be a great accompaniment to grilled meats, stews, roasted vegetables, or curries.
Salads
Couscous is a popular ingredient in salads. It can be combined with fresh vegetables, herbs, and dressings to create a nutritious salad.
Stuffed Vegetables
Couscous is commonly used as a filling for stuffed vegetables like bell peppers, zucchini, or eggplants. The Couscous is stuffed into the hollowed-out vegetables and baked until tender.
Main Courses
Couscous can be the staple in main courses. It can be cooked with vegetables, meats, or seafood to create flavorful meals.
Desserts
While couscous is primarily associated with dishes, it can also be used in sweet desserts. Like in making a baked Couscous pudding.
Breakfast
Couscous be used to make a hearty breakfast. It can be prepared in a way quite similar to porridge, cooked with milk or water, and sweetened with honey, fruits, or nuts.
Types of Couscous
Couscous comes in different types, the types are usually characterized by the country that is making the dish. Here are some common types of couscous:
Moroccan Couscous
Moroccan couscous is known as quick-cooking couscous and is the most widely available type of couscous. It is made by pre-steaming and drying the semolina granules before packaging. Moroccan couscous has a very fine texture and cooks very quickly, it usually needs to be soaked in hot water or broth for a few minutes before cooking.
It is commonly used in various Moroccan recipes.
Israeli Couscous
The "pearl couscous, Israeli couscous has larger granules compared to the regular couscous. Unlike the original couscous, Israeli couscous is toasted rather than pre-steamed, giving it a slightly nutty flavour. It has a chewy and firm texture, making it great for salads, stews, or pilaf-style dishes where it adds a delightful chewy bite.
Lebanese Couscous
Lebanese Couscous is better known locally as "moghrabieh", Its granules have a distinct shape and size. It consists mostly of larger, irregularly shaped pearls with a chewy texture. The pearls are handmade and are steamed to cook. Lebanese couscous is often used in dishes such as moghrabieh stew.
Whole-Wheat Couscous
This type of couscous includes the bran and germ of the wheat kernel. As a result, it has a slightly nuttier flavour and a denser texture compared to regular couscous. Whole-wheat couscous is a good source of fibre and nutrients and can be used as a healthier alternative in couscous recipes.
Ingredients for making Couscous
To prepare the basic couscous you'll need the following ingredients:
1. Couscous
2. Water or Broth
3. Salt
4. Butter or Olive Oil
How to cook Couscous
Once you've gotten your ingredients down here's how to cook couscous:
1. Measure the couscous: Start measuring out the amount of couscous you'll need for this couscous recipe. Use a measuring cup to measure the desired quantity.
2. Fluff: Transfer the couscous to a bowl. Using a fork or your fingers, fluff the couscous grains, ensuring that they are lump-free and separated.
3. Boil water or broth: In a saucepan, bring water or vegetable/chicken broth to a boil. The ratio of broth or water to couscous varies based on the type of couscous you're using, but a common rule is using a 1:1.5 ratio (1 cup of couscous to 1.5 cups of liquid).
4. Season the liquid: You can season the boiling liquid with salt, butter, olive oil, or spices. These ingredients will enhance the flavour of the couscous. Ensure to stir well to dissolve any salt or butter.
5. Pour the liquid over the couscous: Once the liquid reaches a boil, carefully pour it over the prepared couscous in the bowl. Make sure all the couscous is evenly covered by the liquid.
6. Cover and let it sit: Immediately cover the bowl with a lid or plastic wrap to trap the steam. Allow the couscous to steam for about 5 to 10 minutes. During this time, the couscous will absorb the hot liquid and become tender.
7. Fluff with a fork: After the resting period, remove the lid and use a fork to fluff it gently. Start from the edges and work your way towards the centre, loosening any clumps and separating the grains.
Tips for perfectly cooked couscous
Follow the 1:1 ratio of liquid to couscous. If you intend to cook 1 cup of couscous, you'll use 1 cup of bubbling stock or water. Utilize a lot of fluid and your couscous will be a piece on the tacky side. If you use too little fluid, your couscous will be drier.
Avoid Overcooking: Avoid overcooking the couscous, as it can lead to a mushy texture. Follow the recommended cooking time and monitor the couscous closely to ensure it is cooked to the desired tenderness. It is sometimes better to slightly undercook the couscous as it will continue to steam and absorb moisture after the heat is removed.
Let it Rest: After fluffing, let the couscous rest for a minute or two before serving. This allows the steam to dissipate, resulting in drier and more distinct grains.
Couscous is a very easy-to-make grain that can be a great addition to any meal plan with its multiple uses. By following the steps in this article you can achieve the perfect couscous every time you make it. If you're looking for where to find great packaged couscous and other amazing products why not check out our store.
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