Couscous
Cooks in 5 minutes for weeknight sides and grain bowls, your speedy dinner solution.
What it is
Couscous is made from tiny granules of durum wheat that have been steamed and dried. Originally from North Africa, it's technically a pasta rather than a grain, though it looks and cooks more like rice or quinoa.
How to cook
Bring equal parts water or broth to a boil, add couscous, cover and remove from heat. Let stand 5 minutes, then fluff with a fork. No stirring needed while cooking.
Flavor and texture
Mild, slightly nutty flavor with a light, fluffy texture that's somewhere between rice and pasta. It easily takes on the flavors of whatever you cook it with.
Best uses
Serve as a side dish with vegetables or meat, use as a base for grain salads with herbs and vegetables, or stuff into bell peppers or tomatoes. Great for meal prep bowls too.
Storage & freshness
Store in an airtight container in a cool, dry pantry.
| As purchased | 6-12 monthsfrom purchase date |
| Sealed (pantry) | 18-24 monthsif kept airtight |
| Refrigerated | 2-3 yearsextends shelf life significantly |
| Frozen | 3-5 yearsmaintains quality longest |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Cooking tip
Toast dry couscous in a pan for 2-3 minutes before adding liquid for extra nutty flavor and better texture.
Interesting note
Traditional couscous making involves rolling semolina flour with water by hand, a process so time-consuming that it was often a community activity shared among women in North African villages.
Cooking at Baker City elevation
Couscous is steamed rather than boiled, so altitude has minimal effect. At Baker City (~3,400 ft), give it an extra minute in the covered steam (6 minutes total instead of 5) before fluffing with a fork.