Cook Israeli Couscous

Israeli couscous is larger than traditional couscous, and it is usually cooked like pasta by being boiled or toasted. It is a versatile ingredient, though, and it works well in both savory and sweet dishes. Keep reading to learn more.

Ingredients

Boiled Israeli Couscous

Makes 2 to 4 servings

• 1 cup (250 ml) Israeli couscous
• 6 cups (1.5 L) water
• 2 Tbsp (30 ml) salt
• 1 Tbsp (15 ml) olive oil
• 2 Tbsp (30 ml) butter (optional)
• 1/4 cup (60 ml) grated Parmesan cheese (optional)

Toasted Israeli Couscous

Makes 2 to 4 servings

• 1 1/3 cups (330 ml) Israeli couscous
• 1 3/4 cups (460 ml) water, broth, or stock
• 1 Tbsp (15 ml) olive oil
• 1 Tbsp (15 ml) butter
• 2 cloves garlic, minced
• 1/4 cup (60 ml) onion, minced
• 2 Tbsp (30 ml) fresh parsley, chopped
• 1 Tbsp (15 ml) fresh chives, chopped
• 1 Tbsp (15 ml) fresh oregano, chopped
• 1 tsp (5 ml) salt
• 1/2 tsp (2.5 ml) ground black pepper

Sweet Israeli Couscous

Makes 2 to 4 servings

• 2 Tbsp (30 ml) olive oil
• 1 cup (250 ml) Israeli couscous
• 1 1/2 cups (375 ml) water
• 1 tsp (5 ml) salt
• 1/2 tsp (2.5 ml) ground black pepper
• 1/4 cup (60 ml) dried apricots, chopped
• 1/4 cup (60 ml) golden raisins, chopped
• 1/4 cup (60 ml) almonds or pistachios, chopped
• 1/4 cup (60 ml) fresh parsley, chopped
• 1/4 cup (60 ml) fresh mint, chopped
• 1 tsp (5 ml) ground cinnamon (optional)
• 2 Tbsp (30 ml) lemon juice (optional)

Steps

Boiled Israeli Couscous

1. Bring a saucepan of water to boil. Fill a small saucepan with roughly 6 cups (1.5 L) of water and bring it to a boil over high heat.
   • Note that the saucepan should be about 2/3 full. Add more or less water as needed to get this amount.
   • As with most boxed pasta, this is more water than the couscous will actually absorb. Using this much ensures even boiling, though.
2. Add salt and olive oil. Sprinkle the salt into the water and drizzle in the oil. Let it the water simmer for another minute or so afterward.
   • You can add the oil and salt before you boil the water, but adding it after the water has already reached a boil will speed the process up because standard water boils faster than salt water.
   • Don't be afraid to add lots of salt. Only a small amount of the salt will actually be absorbed by the couscous. You need to add the salt to the couscous now, though, so that it can seep into the couscous as it cooks and flavor it from the inside out.
   • The oil helps prevent the couscous from sticking together.
3. Add the Israeli couscous and simmer. After adding the couscous, reduce the heat to medium-low and cover the saucepan. Let it simmer for about 8 minutes.
   • The couscous should be “al dente.” In other words, it should be mostly tender, with just a little firmness when you bite into it.
   • Note that the overall cooking time can vary by brand. Follow the package instructions to determine the proper amount of time.
4. Drain well. Pour the contents of the saucepan through a fine mesh colander. Gently shake the colander back and forth to shake the excess water off the cooked couscous.
   • Alternatively, you could also drain the Israeli couscous using nothing more than the saucepan and the lid. Position the lid so that it is only slightly askew on top of the saucepan. There should be a gap smaller than the average pearl of couscous in between the pan and the lid. Pour the water out into the sink through this gap. Wear oven mitts to protect yourself from the steam.
5. Season with butter and Parmesan cheese. If you want to liven the dish up, add a few dollops of butter and a generous helping of Parmesan cheese. Note, however, that couscous can be served without either.

Toasted Israeli Couscous

1. Heat the oil in a large skillet with tall sides. Heat the oil over medium heat for a couple of minutes, just until it turns glossier and smoother.
   • For best results, use a 2 quart (2 L) skillet. You could also use a saucepan instead of a skillet, if it proves more convenient.
2. Cook the onion for 2 minutes. Add the chopped onion to the skillet and cook, stirring frequently, until tender.
   • The onion should also show signs of caramelizing, but do not let it blacken or begin to burn. The fragrance of the onion should also become more potent.
3. Cook the garlic for 1 minute. Add the minced garlic to the skillet and cook, stirring frequently, until fragrant.
   • The garlic cooks a little more quickly than the onion, so you should add it after the onion has already cooked for a little while, first.
4. Add the butter and couscous. Cook the contents of the skillet for 4 minutes, or until lightly browned.
   • Stir the couscous continuously to prevent it from burning.
   • Toasting the couscous beforehand enhances the flavor, and it also allows the couscous to cook more evenly.
5. Add the water and salt. Stir gently to distribute the salt and cover.
   • The salt must be added now. By adding the salt alongside the water, you make it possible for the couscous to absorb the salt as it absorbs the water, thereby flavoring each pearl inside and out.
   • If you want to make the couscous more flavorful, use broth or stock instead. Chicken stock and vegetable broth are both good options.
6. Simmer for 8 to 10 minutes. When done, the liquid should be completely absorbed.
   • Stir the couscous gently, pulling it up from the center to the sides of the pan. If liquid seeps down into the center of the pan, you need to cook the couscous a little longer to absorb the remaining liquid.
   • Note that the overall cooking time can vary by brand. Follow the package instructions to determine the proper amount of time.
7. Stir in the herbs and black pepper. Toss the pepper, parsley, chives, and oregano into the cooked couscous and stir well to distribute throughout.
   • You can mix up the herbs to your liking. For instance, you can add rosemary, thyme, or cilantro. You could also add the zest of a lemon.
8. Serve while still hot. Transfer individual serving portions onto serving dishes. Add extra salt and pepper to your own portion, if desired.
   • If you want to give the couscous a little added zing, sprinkle it with a drizzle or two of lemon juice before serving.

Sweet Israeli Couscous

1. Heat the oil in a saucepan. Pour the oil into a large saucepan and heat it on the stove over medium heat.
   • For an even more flavorful twist, use lemon-flavored olive oil.
2. Cook the couscous and nuts for 7 minutes. Add the couscous and chopped nuts to the oil in the pan. Stir continually until the couscous and nuts toast to a light golden brown.
   • Stir the couscous and nuts continuously to prevent them from burning.
   • Toasting the couscous and nuts will enhance their flavor. Most nuts will work well, but almonds or pistachios are among the best to consider. For a change, though, you could try pine nuts, macadamia nuts, or mixed nuts.
3. Add the water, salt, and pepper. Bring the contents of the pan to a boil.
   • Stir well to distribute the salt and pepper throughout the toasted couscous and nuts.
4. Simmer for 10 minutes. Reduce the heat and cover, cooking until the couscous has absorbed all the liquid in the skillet.
   • Stir the couscous gently, pulling it up from the center to the sides of the pan. If liquid seeps down into the center of the pan, you need to cook the couscous a little longer to absorb the remaining liquid.
   • Note that the overall cooking time can vary by brand. Follow the package instructions to determine the proper amount of time.
5. Mix in the dried fruit and herbs. Toss the dried apricots, golden raisins, parsley, and mint into the cooked couscous and stir to distribute throughout.
   • You could also change up the dried fruits in this recipe. For instance, you could use standard raisins, dried tart cherries, dried cranberries, or dried figs.
6. Serve with cinnamon and/or lemon juice, if desired. Transfer the couscous to serving dishes and sprinkle each serving with a little cinnamon or a drizzle of lemon juice. Alternatively, you could serve the couscous without any garnish.

Things You'll Need

• Saucepan or skillet
• Wooden spoon
• Colander (optional)
• Serving dishes

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• Make Couscous

Sources and Citations

See also

• Make Knish
• Make Soy Sauce
• Make Mahamri
• Make Oyster Sauce
• Make Flour Dumplings
• Cook Malai Kofta
• Make Hung Curd