How to make Couscous
Najat
Photo by Najat
I learned how to make couscous from my mother, who learned it from hers. It has been passed down from generation to generation, which is exactly why the traditional way of couscous preparation is so important. For truly soft, fluffy grains, the traditional way of steaming couscous is the only way. With a bit of patience, a couscous pan, and two steaming rounds, you can prepare Moroccan couscous just the way it’s meant to be.
What is couscous?
Couscous is a classic North African dish made from tiny granules of semolina (durum wheat). Once steamed, these grains turn into a light, fluffy base that’s usually served with vegetables, herbs, and meat. In most supermarkets you’ll find pre-cooked couscous, which only needs to be soaked or briefly steamed at home. However, for the best and most authentic texture, steaming couscous is definitely the way to go.
It’s especially popular in Morocco, Algeria, Tunisia, and Libya, where couscous is more than just a meal. It’s a weekly tradition, often served on Fridays when families gather around the table. That mix of flavour, comfort, and togetherness is exactly why Moroccan couscous has remained such an important cultural dish for generations.
Couscous water ratio, the righ balance
Getting the right couscous water ratio is key. For this couscous recipe, you start with 300 g couscous and 400 ml water in the first steaming round. In the second round, you add another 100 ml of water.
At the same time, mix in 15 ml olive oil and half a teaspoon of salt. The oil helps keep the grains separate and gives the couscous a soft, silky texture. Mix well using your hands so every grain mixes with the liquid, then let it rest for about 10 minutes until fully absorbed. If you want an even softer result, add a teaspoon of butter during the second steaming round.
How to steam couscous
Steaming couscous is the traditional method and what really gives it that light, fluffy texture. Instead of becoming soggy, the grains gently cook through the steam and stay perfectly separate. Which is what makes Moroccan couscous so different from simply soaking it in hot water.
The first steaming round takes around 35 to 40 minutes and cooks the couscous almost all the way through. After that, fluff it up, add another 100 ml of water and a drizzle of olive oil, and gently loosen the grains. The second round of steaming (15 to 20 minutes) is what gives it that final soft texture. For extra richness, you can also add a little butter at this stage.
Make sure to cover the couscous with a clean kitchen towel instead of a lid during both rounds. A lid traps condensation, which drips back into the couscous and causes it to clump. The towel absorbs that moisture, keeping the couscous recipe results light and fluffy.
More couscous recipes
Once you’ve mastered the basics, these recipes are the perfect next step:
Quick couscous with meat and vegetables: a hearty, flavourful couscous dish with tender meat and vegetables.
Sweet couscous with chicken: a beautifully balanced combination of savoury chicken and sweet raisins, a Moroccan classic.
Couscous with vegetables and chicken: a complete, satisfying meal that puts everything you’ve just learned about steaming couscous to good use.
Ingredients
PREPARE COUSCOUS
Tips
Let the couscous rest properly after adding the water so the grains have enough time to fully absorb the liquid.
Always cover the couscous with a clean kitchen towel while steaming to prevent steam from escaping.
After the first steaming round, gently loosen the couscous with a spoon or your hands so the grains stay light and don’t clump together.
Don’t shorten the steaming time, as this can leave the couscous hard instead of soft and fluffy.
Instructions
Place the couscous in a large bowl. Add 400 ml water, 15 ml olive oil, and salt. Mix well with your hands so all the grains absorb the liquid. Let it sit for about 12 minutes until all the water is fully absorbed.
Transfer the couscous to the top part of a couscous steamer. Cover with a clean kitchen towel to prevent steam from escaping and steam for 35–40 minutes.
Remove the couscous from the steamer and place it back into a large bowl. Add 100 ml water and 10 ml olive oil. Mix well with a spoon so the couscous absorbs the moisture again and becomes looser.
Return the couscous to the steamer, again covered with a kitchen towel. Steam for another 15–20 minutes until light, soft, and fluffy.
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What is the couscous water ratio?
For this recipe, the couscous water ratio is approximately 1:1.6. 300 g couscous to 400 ml water in the first round, then an additional 100 ml in the second.
How much couscous per person?
Plan for around 75 g of dry couscous per person as a side dish. This recipe makes 4 portions from 300 g.
How many calories are in couscous?
One serving of this couscous recipe contains approximately 390 calories, based on 4 portions from the full recipe.
What is the difference between couscous and quinoa?
Both are often used as grain-based side dishes, but they are quite different. Couscous is made from durum wheat semolina and has a mild, neutral flavor. Quinoa is a seed with a slightly nuttier taste and is naturally gluten free. Quinoa is higher in protein, while couscous is higher in carbohydrates
Can you freeze couscous?
Yes. Let the couscous cool completely before freezing in an airtight container or bag. It keeps well for up to three months.
How long does couscous last in the fridge?
Cooked couscous keeps in the fridge for up to two days in an airtight container.
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