I have been wanting to learn how to cook couscous for the longest time. Well, friends, the time has come! My friend Farida came over today to teach me how to cook couscous using a steamer. This is not an instant couscous where you just add hot water and fluff with a fork. This is dry couscous that is steamed twice, preferably above a lamb stew which infuses its flavor into the couscous as it's being prepared at the same time. My mind is blown.
Farida was telling me about how she used to make her couscous from scratch. She learned how to make and cook couscous from her family, which has been passed on through the generations. I don't know about you, but hearing stories like that make the food so much more meaningful to me. Learning how to prepare couscous from Farida is a cultural experience, which I hope to share with you in this post.
You might be asking yourself, why on earth would I opt for not instant couscous that requires steaming twice?
Because it's the fluffiest couscous you will ever eat. Period. Just like instant rice, instant couscous has its limitations. Cooking couscous in a steamer is a little more work than instant couscous, however, it's not much more effort if making a lamb stew too. While the lamb stew is cooking in the bottom level of the steamer, the couscous steams on top.
You will need a steamer for this recipe. I purchased my multi-level steamer from IKEA, and I highly recommend it. You can use water, broth, or lamb stew to steam the couscous.
What Is Couscous?
Couscous is made from crushed durum wheat semolina, and it looks like dried tiny balls that are the same size as quinoa or bulgar wheat. Serve couscous alongside a stew, like Algerian lamb shoulder stew.
Instant Couscous vs. Couscous
Prepare instant couscous by adding hot water or hot broth and fluff with a fork. Many of the recipes online use instant couscous. Because instant couscous is previously steamed, it cooks quicker.
Regular couscous can not be prepared in the same way as instant couscous. Regular dry couscous needs to be steamed. You can tell regular couscous from instant couscous by the label on the bag. This recipe calls for regular dry couscous (not instant couscous).
Is Couscous Gluten Free?
Since couscous is made from semolina, it contains gluten.
Couscous Hand Technique
When rubbing the couscous between your hands, there is a technique that is very effective. Scoop the couscous into your palm and rub your hands together. Rubbing the couscous between your palms separates the couscous from clumping. Each time you rub the couscous, it should only be for about a minute. I've included a video of the hand technique in the recipe card.
How to Cook Couscous
- Add 1 tbsp of olive oil and 1 tsp of salt. Rub the couscous between your hands.
- Add 2.5 cups of water to the dry couscous without mixing.
- Allow the couscous to absorb the liquid for about 5 minutes. After the couscous has absorbed the liquid, rub the couscous between your hands.
- First Steam: Add the couscous to the steamer pot. Put the steam pot on medium-high to high heat on the stovetop with the couscous uncovered. It will take about 10 minutes before you start to see steam coming off the couscous. Start a 5-minute timer once you start to see the steam.
- Remove the couscous from the steamer into a large bowl to cool. Add 1 cup of water and 1 tbsp of olive oil, mixing a couple of times with a spoon (because it's hot). Allow the couscous to cool off for about 5 minutes. Rub the couscous between your hands.
- Second Steam: Add the couscous to the steamer pot. Put the steam pot on medium-high to high heat on the stovetop with the couscous uncovered. It will take about 10 minutes before you start to see steam coming off the couscous. Start a 5-minute timer once you start to see the steam.
Step 1: Add 1 tbsp olive oil and 1 tsp salt. Rub between your hands. Step 2: Add 2.5 cups of water Step 3: Wait 5 minutes to swell Step 4: First Steam
Step 5: Add 1 cup water, 1 tbsp olive oil, and cool for 5 minutes Step 6: Second Steam
Check out this web story on how to cook couscous for a quick summary of the steps.
Couscous to Water Ratio
For 1 lb (450 grams) of dry couscous, use about 3.5 cups of water. The couscous also absorbs water from the steaming steps.
How To Store
Store couscous in an airtight container in the fridge for up to 5 days.
PrintHow To Cook Couscous (Perfectly Fluffy Using A Steamer)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
Description
This is how to cook couscous perfectly fluffy using a steamer. This recipe uses dry couscous which is different from instant couscous.
Ingredients
- 1 lb (450 grams) of dry couscous (not instant couscous)
- Olive oil
- Salt
- Water
- Broth or Stew (Optional)
Instructions
- In a very large bowl, pour the dry couscous. Add 1 tbsp of olive oil and 1 tsp of salt. Using the hand technique for rubbing the couscous, mix the olive oil and salt into the dry couscous. Add 1.5 cups of room temperature water on top of the couscous without mixing. Allow the couscous to absorb the water and swell for 10 minutes.
- Using the hand technique, mix the couscous. Add the couscous to the steamer. A few pieces of couscous will fall through the holes in the steamer, this is normal. Put the steamer basket on top of the steamer and keep it uncovered. Monitor the couscous. After about 10 minutes, the steam will start to come off the couscous. Start a 5 minute timer. The couscous should be steaming without a cover.
- Pour the couscous into a very large bowl. Add 1 cup of water and 1 tbsp of olive oil. Mix with a spoon because it's hot. Allow it to cool for 5 minutes. Using the hand technique, roll the couscous between your hands separating the couscous grains.
- Add the couscous to the steamer basket a second time. Place the steamer basket on top of the steamer without a cover. The couscous should never be covered with a lid. Wait until steam starts rising off of the couscous (about 10 minutes) and then start a 5 minute timer.
- Remove the couscous from the steamer into a very large bowl. Allow it to cool. Using the hand technique, roll the couscous between your palms. The couscous should be fluffy and tender. Add olive oil and salt to taste.
Equipment
Notes
- Make sure to use dry couscous and not instant couscous.
- Steam the couscous with a steamer. Use water, broth, or lamb stew on the bottom of the steamer.
- Category: Side DIsh
- Method: Steaming
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 344 calories
- Sugar: 0 g
- Sodium: 345 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: how to cook couscous, how to make couscous, couscous recipe, steamed couscous, couscous, fluffy couscous, perfect couscous
Jacqueline Meldrum says
I've never heard of rubbing couscous. I just pour stock over it, leave it for few minutes then fluff it up with a fork. I am intrigued now to see what difference this makes.
★★★★★
Lily says
Twice steaming the couscous is what makes it super fluffy and light. Thank you for the comment!
Chichi says
Thank you for sharing this easy way of cooking fluffy Couscous. Definitely trying it.
★★★★★
Lily says
Hope you like it!
Jamie says
This is full of such great tips! I love adding broth in here to get some added flavor!
★★★★★
Lily says
Thank you for the comment!
Alexandra says
We eat a lot of couscous, but admittedly, mostly instant. I was really pleased to come across your post and learn how to prepare dry couscous in the steamer. I will definitely be using this technique in the future!
★★★★★
Lily says
Thank you! It was definitely a learning curve, but well worth it!
Beth says
This was so helpful and looks so delicious! So excited to give this a try! Thank you for the tips!
★★★★★
Lily says
Thank you Beth!