How to properly cook couscous – the simplest methods

Couscous is a traditional Moroccan dish – granules of semolina rolled in wheat flour and steam-treated. In essence it is not a grain in the classic sense but a product made from wheat flour, similar to a very fine pasta. It comes in large (moghrabieh, the size of peas), medium (Israeli, like grains of rice), and small (the classic Moroccan) varieties. Mediterranean cuisine uses couscous as the base for many dishes.

It is not recommended – boiled on the stove it sticks together into a gluey mass and loses its signature fluffy texture of separate grains. The traditional Moroccan method uses the steam from cooking a tagine (a meat ragout): the couscous is placed in a special steaming basket over a pot of broth. At home it is enough to steep it in boiling water under a lid – the result is practically identical to genuine Moroccan couscous. The stovetop boiling method is absolutely unsuitable.

In the refrigerator in a tightly sealed container – up to 3 days without loss of quality. On the second day it becomes less aromatic, but remains edible. Before serving, reheat it in a pan with a couple of spoonfuls of broth, or in the microwave for 1–2 minutes – to «revive» the grain. It can be used cold in salads. I do not advise freezing it – the texture deteriorates after thawing. Cook it in portions, exactly enough for one serving.

The classic of Moroccan cuisine is with stewed lamb, a vegetable ragout with chickpeas and carrots, or spiced chicken. Mediterranean versions go with roasted vegetables (aubergine, courgette, pepper), chicken skewers, or prawns in garlic butter. For a tabbouleh salad – with parsley, mint, tomatoes, and olive oil. An excellent serving is with lamb in pomegranate sauce and yoghurt with coriander. It is a versatile side dish for almost any Middle Eastern or Mediterranean meal.