Steaming is the best way to cook couscous, using broth or a mixture of water and wine for flavor. Different types of couscous require different cooking times and techniques. Additional ingredients can be added to enhance the subtle flavor, and it should be treated like rice when cooking in water or broth.
Cooking couscous can be a simple process that can greatly benefit from keeping a few tips in mind. Many cooks agree that steaming couscous is preferable to boiling it in water like rice. Knowing what type of couscous is cooked is another important consideration, because some varieties — like Israeli couscous — have slightly different cooking instructions. It’s also important to understand that couscous has a very weak flavor, so knowing how and what it will be eaten can dictate any additional ingredients that may be added.
Steaming was the first way couscous was cooked, and it continues to be the most effective way to cook couscous. The steaming process takes longer than other methods, but results in couscous with a fluffier texture and more volume. The cooking liquid used during steam cooking must not be water. Replacing the water with broth or a mixture of water and wine can add a base flavor to the cereal that can complement the main dish.
The type of couscous can affect how well it is cooked and for how long. The main difference is the grain size. Small grains, like those in Moroccan couscous, can be steamed quite quickly. Cooking coarse-grained couscous like the Lebanese variety may require a technique more akin to cooking risotto. All varieties can be placed directly in liquid and cooked, regardless of size, but larger grains will take a long time to steam and may become paste-like in the process.
The flavor of couscous when cooked is subtle. This can be an advantage, because other ingredients can be added while cooking the couscous to influence the final flavor. Popular additions include pine nuts, butter, and chopped fresh herbs. Another way to add flavor is to put spices, vegetables and other foods into the steaming liquid. Adding an onion, cinnamon stick, or even a piece of meat to the liquid will impart a richer flavor.
When cooking couscous directly in water or broth, it’s best to treat it like rice. This is especially true for instant couscous. You need to add enough boiling liquid to cover the grains; the water should be brought back to a boil and, with the heat off or on low, the covered pot should be left on the pitch until finished. Unless the grains are large, methods like adding liquid and stirring constantly until the couscous is cooked through will make the grains sticky and heavy instead of light and fluffy. Adding too much liquid can be fixed by draining the excess from the pan and then reheating the couscous slowly and stirring until it has dried to an acceptable consistency.
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