Description
Learn how to cook both Israeli (pearl) and instant couscous perfectly with simple steps using water or broth for added flavor. This versatile recipe provides easy methods to prepare fluffy couscous to complement various dishes.
Ingredients
Scale
Ingredients for Israeli (Pearl) Couscous
- 1 ½ cups water (or broth)
- 1 cup pearl couscous (Israeli couscous)
- Butter or oil (optional, about 1 tablespoon)
- Salt (to taste)
Ingredients for Instant Couscous
- 1 ¾ cups water (or broth)
- 1 ½ cups instant couscous
- Butter or oil (optional, about 1 tablespoon)
- Salt (to taste)
Instructions
- Prepare the Israeli (Pearl) Couscous: In a saucepan, bring 1 ½ cups of water or broth to a boil. Add a pinch of salt and a bit of butter or oil if using. Stir in 1 cup of pearl couscous and reduce the heat to medium-low. Cover and simmer for about 10 to 12 minutes, or until the couscous is tender and the liquid is absorbed. Fluff with a fork before serving.
- Prepare the Instant Couscous: Bring 1 ¾ cups of water or broth to a boil. Add salt and butter or oil to taste. Remove the pan from heat, stir in 1 ½ cups of instant couscous, cover tightly, and let it sit for 5 minutes. Fluff with a fork and serve warm.
Notes
- Using broth instead of water adds extra flavor to your couscous.
- Butter or oil enhances the texture and taste, but it’s optional for a lighter dish.
- Adjust salt based on your broth’s sodium content to avoid oversalting.
- Fluffing couscous after cooking prevents clumping and keeps it light and airy.
- Serve couscous as a side dish with stews, grilled meats, or vegetables.
