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.

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

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

grain

Regular (Moroccan) or Israeli (pearl)

↕ 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.