Palate Palace
Couscous — fresh, ready to cook
Grains & Starches
Used in 1+ recipes

Couscous

Tiny steamed semolina pearls that cook in minutes and soak up flavor.

Also known as: Moroccan couscous, semolina couscous, seksu

Overview

Couscous is not a grain but a tiny pasta made from rolled semolina wheat, a staple of North African cooking from Morocco to Tunisia. Traditionally it is steamed over a simmering stew in a couscoussier, though the quick-cooking varieties sold widely need only a soak in hot liquid.

Mild and quick, couscous is a blank canvas that drinks up broth, spices, and dressings. It is the classic bed for tagines and a fast base for salads, but it is made from wheat and is not gluten-free.

Culinary Uses

  • Served as a fluffy bed for tagines, stews, and braised vegetables.
  • Tossed with herbs, lemon, and vegetables into quick salads.
  • Steamed traditionally over aromatic broth for the fullest flavor.
  • Seasoned with warm spices and dried fruit as a side dish.

Flavor Profile

  • Mild, wheaty, and neutral, taking on whatever it is cooked with.
  • Light and fluffy when properly steamed or soaked.
  • Larger pearl (Israeli) couscous is chewier and more substantial.

Storage

  • Store dry couscous in an airtight container in the pantry for months.
  • Refrigerate cooked couscous for up to four days.
  • Fluff and revive leftovers with a splash of water or oil.

Preparation

  • For quick couscous, pour over an equal volume of boiling, seasoned liquid, cover, and rest five minutes.
  • Fluff thoroughly with a fork, adding oil or butter to separate the grains.
  • Season the cooking liquid generously, as couscous is bland on its own.

Nutrition

Couscous provides carbohydrate for energy and some plant protein.

Whole-wheat couscous adds more fiber than the refined version.

Carbohydrate

A quick source of energy from semolina wheat.

Selenium

Present in meaningful amounts.

Plant protein

Contributed by the durum wheat.

Dietary Considerations

  • Vegan and vegetarian, but contains gluten (made from wheat).
  • Not suitable for gluten-free diets; choose millet or quinoa instead.

Nutrition information is educational and approximate; it varies by variety, portion, and preparation, and is not a substitute for professional dietary advice.

Common Pairings

Lamb, chicken, and vegetable taginesChickpeas, raisins, and warm spicesLemon, parsley, and mint in saladsRoasted vegetables and harissa

Recipes with Couscous

Moroccan Vegetable Couscous
No Gluten
No Wheat
Moroccan 0

Moroccan Vegetable Couscous

Fluffy steamed couscous crowned with a fragrant seven-vegetable stew of carrots, squash, chickpeas, and zucchini in a lightly spiced broth.

55minEasy6 servings

Explore Related Cuisines

Moroccan
Mediterranean
Middle Eastern
Israeli

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Chickpeas
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Tomato
Lemon — ingredient guide
Lemon
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Olive Oil

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