Average Moroccan couscous needs 1,5 cups of water for one cup of dry grains. That matches around 355 ml for every 173 grams of the dry stuff. But pearl couscous works differently (it needs almost 1),75 parts of liquid while the Lebanese kind reaches even 2:1 ratio.

What a surprise about that range between the kinds!

How to Cook Couscous and Serve It

Standard serving for a side dish is around 60 grams dry grains, what forms about a third of a cup. For a main meal you will have to double that to 115 grams each plate. Cooked amount is a whole other thing, regular couscous puffs up to 2,5 times the original size, so one cup dry makes around 2,5 cups cooked, weighing almost 346 grams.

For a party with 10 folks as a side plan 577 grams dry and almost 1,2 liters of water. Each cooked serving reaches around 176 calories, with 6 grams protein and only 0,3 grams fat, not bad!

Couscous is a traditional North African food from those little rolled semolina grains. Although it looks like grain, it is actually a kind of pasta. Those tiny golden balls rank among the most small pasta shapes, almost similar to orzo.

One rolls the semolina in dough and later forms it into those tiny little balls. It exists for centuries and stays a basic part in many kitchens.

The name itself comes from the Arab language, with roots at the Berbers in north of Algeria before the 13th century. Before one made traditional couscous from millet, but the version with semolina is a more modern take. In Morocco one uses the word “couscous” for the hole meal, usually meat and vegetables cooked in broth, served on a bed of those rolled semolina grains.

Plain couscous is quite simple, it is only rolled pasta, that needs herbs, spices, nuts and other extras to get taste. Even so there are many nice ways to improve it. For instance with dried apricots and almonds it becomes a nice mix.

Mediterranean salad from couscous with chickpeas, vegetables, fresh herbs and lemon dressing works for a wonderful lunch or side. Or choose rich tastes, mixing it with garlic, roasted red peppers, spring onions, tomatoes, basil and parmesan.

There are several kinds of couscous, that one must note. The Moroccan kind is the tiniest, with very small grains. Then comes the big Israeli or pearl couscous, that one can roast in oil and garlic before cooking.

The fast version from stores is very simple and quick, just boil water and you are ready.

In Morocco one pours couscous directly over hot stew. At the table one took a bit of stew broth, mixed with harissa, and poured it on the couscous. Then one leaves it covered sitting for five minutes, so that the steam does its magic and soaks everything evenly.

A fork is needed to easily fluff it, a spoon simply does not work.

About serving sizes, a good rule of thumb is a third of cup dry couscous each person. A typical box carries around four servings. Couscous goes well with chicken, lamb, merguez sausage and white fish.

One also can add it directly in soups at the end. Cooking in broth instead of water gives much more flavor, chicken or veggie broth works well, but bonebroth from osso buco or short ribs is even better.