How to cook couscous

This versatile grain is a great blank canvas for lots of bold flavours - we show you how to cook it to perfection.

Points to remember

  • For small, standard-sized couscous, put it in a bowl with enough boiling water to barely cover it (roughly twice as much liquid in ml to grams of couscous).
  • You can do this with water or add extra flavour by using boiling stock.
  • Put cling film over the top and allow to swell somewhere warm for 10 minutes.
  • Fluff up the couscous with a fork, add a little oil to separate the grains.
  • You can also add flavourings such as herbs, toasted pine nuts, flaked almonds and sultanas.
  • Giant couscous is also available, you cook this in boiling water until tender as you would pasta. See the packet for cooking times.