Master fluffy, flavorful couscous with this fast and easy 15-minute recipe, including step-by-step instructions, variations, and storage tips. Chef-perfected, vegan, and gluten-free.

Believe it or not, as a chef, I am all about fast and easy. Back when I was running our restaurant and catering events, couscous was one of those life-saving recipes that could be made with minimal effort in zero time. Once you have the liquid ratio right, couscous is tough to mess up! It’s a very hands-off side dish that you can set aside and forget about while you work on the main course. My kind of dish!
Why You’ll Love Couscous!
Couscous is one of the fastest and easiest side dishes you can whip up, which is especially handy when time is short. And I’m really not exaggerating when I say this can be made in 15 minutes flat. The great thing about couscous is that it doesn’t need to “cook,” it just needs to soak.
And it can soak up any flavor you want! So versatile. Customize it to what else you are serving. When serving with Moroccan dishes like tagines and stews, simply adding a cinnamon stick to the simmering liquid adds a beautiful aroma. If pairing with seafood, infusing the broth with saffron and lemon is a nice touch. If going for Mediterranean, add lemon, garlic, and herbs! Easy peasy.
But first, what is couscous?
Couscous, if unfamiliar, is not a whole grain, but it’s also not “pasta.” It falls somewhere in between – made from crushed durum wheat, rather than flour. This recipe is for regular couscous (sometimes called Moroccan couscous), not pearl couscous (or Israeli couscous). This type of couscous cooks differently, whereas pearl couscous cooks like pasta.
Easy Couscous Recipe Ingredients

- Couscous: Traditional couscous (either white or whole wheat), the size of quinoa- usually found near grains or pasta at most grocery stores.
- Broth: You can use any type of broth, like veggie broth or chicken broth. Cooking the couscous in broth imparts a bit of extra flavor and depth.
- Extra virgin olive oil: Adds a little flavor and prevents the couscous from clumping together, for optimal texture.
- Salt and pepper: A simple seasoning to start!
Variations
- Moroccan: Cinnamon stick, cumin, granulated garlic (or minced garlic clove), and fresh parsley or cilantro for garnish.
- With seafood: Saffron (crushed), lemon zest, minced garlic clove, and flat-leaf parsley.
- Chili garlic lemon: Minced garlic cloves, Aleppo chili flakes, lemon juice, and lemon zest and toasted pine nuts for garnish.
- Herbs: Dill, basil, and mint make excellent garnishes!
How to Cook Couscous
1. Toast the couscous. In a dry skillet, toast the couscous over medium-high heat until fragrant. Transfer to a shallow serving dish.

2. Heat broth. In a small saucepan, add broth, water, oil, salt, and pepper. Add any additional spices or seasonings, except for the fresh herbs. Bring to a boil, then pour over the couscous and stir. Cover tightly with a lid or foil for 7 minutes.

3. Fluff and garnish. Remove the lid, fluff with a fork to separate the grains, and taste and adjust for salt. Garnish with fresh herbs and lemon zest. Serve immediately.

Chef’s Tips
- Toast the couscous first. This results in the BEST flavor! If you’re in a hurry you can skip this step, but it really elevates.
- Use a heat-proof dish. You’ll pour the boiling broth over the couscous, so make sure you use a dish that can handle the heat.
- Keep it warm. To keep it warm, place the covered couscous in a warm oven (on low) until ready to serve.
- For chili garlic couscous: Sizzle the garlic and chili flakes in the oil before adding the broth, water, salt, pepper, and lemon juice. Bring to a boil and continue with the recipe.
Storage
Store cooked couscous in an airtight container in the refrigerator for up to 4 days. It can also be frozen.
Serving Suggestions
Turn couscous into a main dish by serving as a base with any of these dishes:
- Eggplant Chickpea Tagine
- Grilled Moroccan Chicken with Ras El Hanout
- Instant Pot Lamb Tagine
- Instant Pot Middle Eastern Lamb Stew
- Tunisian Chickpea Stew with Carrots and Harissa
- Mediterranean Chickpea Bowls
- Baked Feta with Harissa Chickpeas
- Grilled Vegetables
FAQs
Couscous is not a grain and it is not really a pasta, though similar. Couscous is made from crushed durum wheat, whereas pasta is made from flour.
Without seasonings couscous can be a bit bland, however toasting dry couscous adds a deep, nutty flavor.
Both orzo and couscous are pasta-like and tiny, but orzo is much larger than couscous with a rice shape.

Give this easy couscous recipe a try – it’s so adaptable and straightforward!
xoxo
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Perfectly Fluffy Couscous
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 3-4
- Category: side dish, cooking basics recipe, pasta recipe, grain recipe,
- Method: soaked
- Cuisine: moroccan
- Diet: Vegan
Description
Master fluffy, flavorful couscous with this fast and easy 15-minute recipe, including step-by-step instructions, variations, and storage tips. Chef-perfected, vegan, and gluten-free.
Ingredients
Basic Couscous Recipe
- 1 cup dry couscous (do not use pearl couscous)
- 1 cup broth- veggie broth or chicken broth
- 2 tablespoons water
- 1–2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Garnish with fresh parsley and lemon zest
Instructions
- Toast couscous in a dry skillet until fragrant over medium-high heat and place in a shallow serving dish.
- Heat broth in a small pot and add water, oil, salt and pepper. Add additional seasonings except for fresh herbs. Bring to a boil. Pour liquid over the couscous, give a stir.
- Cover tightly with a lid or foil for 7 minutes, until the liquid is fully absorbed.
- Remove the lid, fluff with a fork, separating the grains.
- Taste and adjust salt. Garnish with lemon zest and fresh herbs. Serve immediately!
Notes
Variations:
- Moroccan: Add 1 small cinnamon stick, 1/2 teaspoon cumin, 1/2 teaspoon granulated garlic (or finely minced garlic clove) to the simmering broth. Garnish with 2 tablespoons parsley or cilantro and toasted pinenuts. Add 1/4 cup chopped dried apricots for a nice sweetness.
- With Seafood: add a pinch saffron (crushed) 1 tablespoon lemon zest, 1 finely minced garlic clove to the broth, garnish with 2 tablespoons flat-leaf parsley for garnish.
- Chili Garlic Lemon: Saute 2 garlic cloves finely minced, ½ – 1 teaspoon Aleppo chili flakes, in olive oil. Add this to the broth along with 1 tablespoon lemon juice. Garnish with lemon zest and optional toasted pinenuts.
Storage: Cooked couscous will keep 4 days in the fridge, or can be frozen.
Nutrition
- Serving Size: ¾ cup
- Calories: 261
- Sugar: 0.7 g
- Sodium: 577.5 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Carbohydrates: 45.8 g
- Fiber: 2.9 g
- Protein: 7.4 g
- Cholesterol: 0 mg
For the Moroccan version… if you don’t have the cinnamon stick could you sub ground cinnamon? Thanks.
Sure! Try 1/4 teaspoon per cinnamon stick.
This is soooo good! I followed the recipe for the Moroccan version. My family loved it! And it is so easy! Thank you Sylvia!!
This is great! Do you have any pearled couscous recipes?
Asparagus salad with lemon, olives, lemon and mint! Also you can use it in place of orzo or freekah or even regular couscous. You can type in an ingredient in the search bar and it will bring up recipes that have that or an option to use it.:)
Are instructions the same for middle-sized or large (Israeli) couscous? Thank you.
No just the tiny couscous!
Delicious! And even more delicious as the flavors intensified as a leftover (I LOVE making things ahead and eating them through the week). Thanks!
Sharon
Thank You for this, you inspired me to open the bag I have sitting on my shelf! Very useful tips…
Cool!