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Grains, rice & flours · Whole grains

Couscous

Tiny pellets of durum semolina, pre-steamed and dried; most kinds just need hot liquid and five minutes.

Also called: kuskus, seksu

4 recipes with it

What it is

Couscous is made by rolling moistened semolina into small granules, then steaming and drying them. Supermarket couscous is precooked and only needs soaking in boiling liquid; traditional North African couscous is steamed in a couscoussier over stew. It is a pasta, not a grain, and differs from larger pearl (Israeli) couscous and from attiéké, which is made from cassava.

How it’s used

  • Steamed beneath tagines and Maghrebi stews
  • Quick side soaked in stock with butter
  • Salads with herbs, vegetables and dried fruit
  • Sweet seffa with cinnamon and sugar

Characteristics

Texture
Light, fluffy and fine when properly fluffed.
When cooked
Pour roughly equal volume of boiling liquid over, cover 5 minutes, then fluff with a fork and a little fat to separate.
Sold as
whole
Cooking uses
Commonly cooked, Suitable for boiling

Storage

Pantry-stable. Airtight in a dry cupboard; keeps well.

Diet, allergens and safety

Contains Wheat, Gluten.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains wheat and gluten; unsuitable for people with coeliac disease or a wheat allergy.

Nutrition per 100 g

Energy
376 kcal
Protein
12.76 g
Carbohydrate
77.43 g
Fat
0.64 g
Fibre
5 g
Sugars
— g

USDA FoodData Central: Couscous, dry.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Bulgur wheat — Fine bulgur soaks just as quickly but is chewier.
  • Quinoa — Gluten-free; simmer for about 15 minutes.

Related ingredients

Recipes with couscous

More whole grains