grain

Couscous

Regular (Moroccan) or Israeli (pearl)

Quick Answer

Couscous: stovetop (regular) for 5 min (steep off heat) (Pour boiling liquid over, cover).

Cooking Methods

↕ Slide the temperature to see how cook times change

Pour boiling liquid over, cover5 min (steep off heat)

✎ 1:1 ratio. Fluff with fork. Done.

your temp

400°F

cook time

~20min

Low & slow 375°400° Hot & fast

✎ Covered. Absorbs flavored broth beautifully.

What are the best tips for cooking couscous?

Regular couscous is basically instant — just add boiling liquid. Israeli/pearl is larger and needs actual cooking. Fluff with a fork.

How do you stovetop (regular) couscous?

Stovetop (regular) at 5 min (steep off heat). 1:1 ratio. Fluff with fork. Done.

How do you stovetop (israeli) couscous?

Stovetop (Israeli) at 8–12 min. Toast in oil first for nutty flavor.

How do you oven (israeli) couscous?

Oven (Israeli) at 25–20 min. Covered. Absorbs flavored broth beautifully.