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Happy National Couscous Day! Whether you're a longtime fan of this fluffy staple or you're just now asking, “Wait… what even is couscous?”, today’s the perfect time to give it a try, or give it a glow-up.Couscous might look like a grain, but it’s actually a type of pasta, tiny steamed balls made from semolina flour and water. There are three main types:
- Moroccan couscous – The most common and smallest. It cooks lightning fast.
- Israeli couscous (aka pearl couscous) – Bigger, rounder, with a more chewy texture.
- Lebanese couscous (aka Moghrabieh) – The largest, and takes longer to cook.
You’ll find Moroccan couscous in most grocery stores usually in the rice or international foods section.Besides being fun to say (koos-koos!), couscous is a weeknight hero. It’s ready in 5 minutes, soaks up sauces like a sponge, and plays well with everything from roasted veggies to grilled meats to cold salads.Oh, and it’s naturally low in fat, high in selenium, and great for meal prepping.
How to cook couscous (the right way)
Let’s talk about Moroccan couscous, since it’s the most common and the easiest to get right.Basic fluffy couscous recipeWhat you need:
- 1 cup couscous
- 1 cup water (or broth for more flavor)
- 1 tablespoon olive oil or butter
- A pinch of salt
Instructions:
- Boil the water or broth. Add the salt and olive oil.
- Take it off the heat, then stir in the couscous.
- Cover with a lid or foil. Let it steam for 5 minutes, don’t peek!
- Fluff it gently with a fork. That’s it!
Pro tip: Want extra flavor? Add spices (like cumin or turmeric), chopped herbs, or a squeeze of lemon juice while fluffing.
Cooking Pearl Couscous (Israeli Couscous)
This one’s more like cooking pasta.Quick rundown:
- Toast it in olive oil for 2–3 mins (optional but tasty).
- Add water or broth (1½ cups for every 1 cup of pearl couscous).
- Simmer uncovered for 10–12 mins until tender.
- Drain excess liquid, then fluff.
It has a bouncier, nuttier vibe than the regular kind and holds up really well in salads.
Fun ways to eat couscous
Once you master the basics, couscous becomes a blank canvas. Here are some easy ideas:
- Roasted Veggie Couscous – Toss with zucchini, bell peppers, onions, and a dollop of pesto.
- Couscous Salad – Mix with chickpeas, cherry tomatoes, cucumbers, feta, and lemon vinaigrette.
- Spicy Moroccan-Style – Add raisins, almonds, cinnamon, and serve with spiced chicken or lamb.
- Couscous Breakfast Bowl – Yes, really. Try it warm with cinnamon, nuts, and fruit.
Few cooking tips:Don’t boil it like pasta. It’s more like steaming.Always fluff with a fork, not a spoon.Leftovers? Store in the fridge for 3–4 days and reheat with a splash of water or broth.
Celebrate the day, one bowl at a time
So this National Couscous Day, skip the plain rice and try something a little fluffier. Whether you go savory, sweet, spiced, or simple, couscous is the ultimate last-minute dinner saver—and way easier than it looks.
English (US) ·