How to Cook Perfect Israeli Couscous
Israeli couscous is a delicious, versatile pantry staple that can be made perfectly in 20 minutes right on your stovetop. Learn how to cook perfect Israeli couscous with this easy recipe!
Known for its unique texture and ability to absorb flavors, this small pasta is perfect for salads, sides, or main dishes.
Enjoy this couscous in this Sweet Potato and Kale Couscous Salad!
If you want to learn more kitchen basics, check out these posts: How to Freeze Raw Chicken the Right Way, How to Blind Bake a Pie Crust, and How to Cook a Sweet Potato in the Microwave.
What is Israeli couscous?
Israeli couscous (also known as ptitim) is a type of pasta that resembles small pearls or balls. It was developed in Israel in the 1950s as a substitute for rice during a time of scarcity.
Made from wheat flour, it’s often toasted during production, giving it a slightly nutty flavor and chewy texture when cooked. Unlike traditional couscous, which is made from semolina and is much finer, Israeli couscous is a lot bigger, making it versatile for various dishes.
It has become a popular ingredient around the world. People love it because of its ability to absorb flavors and makes a hearty addition to a lot of different types of dishes.
Why you need Israeli couscous in your life
Israeli couscous has a lot to offer you. Here’s just some of the reasons it should become a staple in your kitchen:
Versatility: It can be used in a wide range of dishes, from salads and sides to main courses. Its mild flavor allows it to complement various ingredients, whether you’re adding vegetables, proteins, or sauces.
Texture: The chewy, pearl-like texture adds a delightful mouthfeel, making dishes more interesting and satisfying.
Quick and Easy: Cooking Israeli couscous is simple and quick, making it a convenient option for busy weeknights. It usually cooks in about 10-15 minutes.
What you’ll need
Of course you can add herbs and spices to elevate the couscous, but the list below is the perfect starting point for cooking a perfect basic pot of couscous on the stovetop:
- Israeli couscous – Can be found in most grocery stores. Check the aisle that has rice and grains in it. If you can’t find it there, look in the international foods section.
- Olive oil – Helps you toast the couscous and coats each ball in oil to prevent the cooked couscous from being sticky.
- Salt – Gives it flavor.
- Water – The ratio of couscous to water is 1:1.25. So, for every cup of couscous, you’ll need 1 1/4 cups of water to cook it in.
How to cook Israeli couscous
What you’re going to love about couscous is just how easy and fast it is to make. It really makes throwing together a quick and satisfying meal so easy.
- Heat the oil. Heat the oil in a saucepan over medium-low heat until it glimmers.
- Toast the couscous. Add the couscous and stir to coat each granule in the oil. Then, toast the couscous for 5 minutes, stirring occasionally.
- Add water. Next, add the salt and water to the pot. Bring the water to a boil, then lower the heat to low and cover the pot with a lid. Let the couscous cook for 10 minutes.
- Steam. When all the water is absorbed, remove the pot from the heat. Let it sit, still covered, for 5 minutes.
- Fluff and serve. Take off the lid and fluff the couscous with a fork. Add to a salad, top with a protein, stir into a soup, or whatever you have in mind, and enjoy your perfectly cooked couscous.
Storing and making ahead
Israeli couscous is great to make at the beginning of the week for easy meal prep throughout the week.
Storing: After cooking and cooling the couscous, put it into an airtight container and store in the fridge for a week.
Freezing: Let the couscous cool completely. Spreading it out on a cookie sheet can help it cook faster and prevent clumps. Divide the couscous into your desired portion sizes. Put portions into freezer bags, squeezing out all the air as you seal them. Smooth the bags flat and lay them in the freezer.
Thawing: hen you want to eat the couscous, let it thaw overnight in the fridge. For faster thawing, remove the bag, place the frozen couscous in a microwave safe bowl with a splash of water, and microwave in short bursts until thawed.
Final thoughts
In conclusion, cooking Israeli couscous is simple and super fast. With its unique chewy texture and ability to absorb flavors, couscous makes a great addition to salads, soups, or as a side dish.
Remember to use the right water-to-couscous ratio and let it steam after the water is absorbed for the best results. Now that you know how to cook Israeli couscous, go ahead and give it a try. It just might become another favorite at your house!
How to Cook Perfect Israeli Couscous
October 30, 2024Equipment
- 2 quart saucepan
Ingredients
- 1 TBS olive oil
- 2 cups dry Israeli couscous (328 g)
- ½ tsp salt
- 2½ cups water (609 g)
Instructions
- Put the olive oil in a saucepan over medium-low heat. Heat the oil until it glimmers.1 TBS olive oil
- Add the couscous and stir to coat each granule in oil. Then, toast the couscous for 5 minutes, stirring occasionally.2 cups dry Israeli couscous
- Next, add the salt and water to the pot. Bring the water to a boil, then lower the heat to a simmer and cover the pot with a lid. Let the couscous cook for 10 minutes.½ tsp salt, 2½ cups water
- When all the water is absorbed, turn off the heat. Keep the lid on the pot, and let it sit undisturbed for 5 minutes.
- After about 5 minutes, remove the lid and fluff the couscous with a fork. Add the perfectly cooked couscous to a salad, top it with a protein, stir into a soup, or use wherever you want. Enjoy!
