How to Cook Perfect Israeli Couscous
October 30, 2024Israeli couscous is a delicious, versatile pantry staple that is super easy and quick to cook. This recipe yields 4 cups of cooked couscous.Known for its unique texture and ability to absorb flavors, this small pasta is perfect for salads, sides, or main dishes.
Equipment
- 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!