Israeli cuscus is larger than regular cuscus, and is usually cooked like pasta by boiling or sautéing. This cuscus is a versatile ingredient and can be used to make both salty and sweet foods. Read this guide to learn more about how to cook it.
Ingredients
Boiled Israeli Cuscus
For 2-4 people
- 1 cup (250ml) Israeli cuscus
- 6 cups (1.5L) water
- 2 tbsp (30ml) salt
- 1 tbsp (15ml) olive oil
- 2 tbsp (30ml) butter (optional)
- 1/4 cup (60ml) grated parmesan cheese (optional)
Stir-fried Israeli cuscus
For 2-4 people
- 1 1/3 cups (330ml) Israeli cuscus
- 1 3/4 cups (460ml) water or stock
- 1 tbsp (15ml) olive oil
- 1 tbsp (15ml) butter
- 2 cloves garlic, chopped
- 1/4 cup (60ml) onions, chopped
- 2 tbsp (30ml) fresh parsley, chopped
- 1 tbsp (15ml) fresh chives, chopped
- 1 tbsp (15ml) fresh oregano, chopped
- 1 tsp (5ml) salt
- 1/2 tsp (2.5ml) ground black pepper
Sweet Israeli cuscus
For 2-4 people
- 2 tbsp (30ml) olive oil
- 1 cup (250ml) Israeli cuscus
- 1 1/2 cups (375ml) water
- 1 tsp (5ml) salt
- 1/2 tsp (2.5ml) ground black pepper
- 1/4 cup (60ml) dried apricots, chopped
- 1/4 cup (60ml) green currants, chopped
- 1/4 cup (60ml) almonds or pistachios, chopped
- 1/4 cup (60ml) fresh parsley, chopped
- 1/4 cup (60ml) fresh mint leaves, chopped
- 1 tsp (5ml) cinnamon powder (optional)
- 2 tbsp (30ml) lemon juice (optional)
Step
Method 1 of 3: Boiled Israeli Cuscus
Step 1. Take a small pot to boil water
Fill a pot with about 6 cups (1.5L) of water and bring to a boil.
- Your pot should be about 2/3 full. Add or reduce enough water to reach 2/3.
- Like other packaged pasta, cuscus will not absorb all of the water. However, 2/3 pot of water will ensure that the couscous cooks evenly.
Step 2. Add salt and olive oil
Sprinkle salt in the water, and add the oil. After that, let it sit for a while.
- You can add water and oil before boiling the water, but adding salt after the water boils will speed up the boiling process because fresh water boils faster than salt water.
- Adding a lot of salt is okay, because only part of it is absorbed by the cuscus. However, you must add salt now, so that the salt can be absorbed by the cuscus inside and out.
- Olive oil prevents the cuscus from sticking and sticking to each other.
Step 3. Add the Israeli cuscus and boil
After adding the couscous, reduce the heat to medium-low, and cover the pot. Boil the cuscus for 8 minutes.
- Your cuscus should be "al dente," that is, it should be soft with a slightly firm texture when you bite into it.
- The boiling time of the cuscus will vary, depending on the brand of cuscus you use. Follow the instructions on the cuscus wrap to determine the proper boiling time.
Step 4. Strain the cuscus properly
Pour the contents of the pot into a colander. Gently shake the colander to remove any excess water from the cooked cuscus.
You can also dry Israeli cuscus with a saucepan and lid. Slide the pot lid so that it is slightly angled over the pan. A hole smaller than the cuscus grain will open between the pot and the lid. Drain the water from the pot through this hole. Use oven mitts to protect yourself from the steam
Step 5. Season the couscous with butter and Parmesan cheese
If you want to add flavor to the dish, add a few tablespoons of butter and Parmesan cheese to taste. However, your cuscus can be served without these two ingredients.
Method 2 of 3: Saute Israeli Cuscus
Step 1. Heat the oil in a frying pan with long ends
Heat the oil over medium heat for a few minutes until the oil looks smoother and shinier.
For best results, use a 2L skillet. You can also use a pot instead of a pan, if that's more convenient for you
Step 2. Sauté the onions for 2 minutes
Add the onions to the pan and fry until cooked.
Wait until the onions are brown, but don't let the onions burn. The onion aroma will become stronger
Step 3. Saute the garlic for 1 minute
Add the onions to the pan and fry until cooked.
Garlic cooks faster than onions, so you should add it after the onions have been added and slightly cooked
Step 4. Add butter and couscous
Cook for 4 minutes, or until golden brown.
- Stir the couscous constantly so it doesn't burn.
- Sauteing the cuscus before adding it will increase the lusciousness of the cuscus, as well as allow the cuscus to cook evenly.
Step 5. Add water and salt
Stir gently so that the salt is evenly distributed, then cover the pan.
- Add salt now. By adding salt to the water, the cuscus will be able to absorb the salt along with the water, so that each grain of cuscus has flavor.
- If you want to add extra flavor to the cuscus, use a stock, such as chicken stock or vegetable stock.
Step 6. Let stand for 8-10 minutes
When you're done, the liquid in the pan should have been absorbed.
- Stir the cuscus gently by pulling the cuscus from the center to the edge of the pan. If the liquid drops to the center of the pan, you will need to cook the couscous longer to absorb the liquid.
- The boiling time of the cuscus will vary, depending on the brand of cuscus you use. Follow the instructions on the cuscus wrap to determine the proper boiling time.
Step 7. Add spices and black pepper
Add the peppers, parsley, chives, and oregano to the skillet, and stir to combine.
You can add a variety of spices, depending on your taste, such as thyme, rosemary or celery. You can also add lime leaves
Step 8. Serve while warm
Put a serving of cuscus in a plate. Add salt and pepper to the cuscus if you like.
If you want to add extra flavor to the couscous, drizzle the couscous with lemon juice before serving
Method 3 of 3: Sweet Israeli Kuskus
Step 1. Heat the oil in a pan
Pour the oil into a large saucepan and heat over medium heat.
Use lemon-flavoured olive oil for a more interesting taste
Step 2. Cook couscous and beans for 7 minutes
Add the cuscus and chopped nuts to the saucepan, and stir constantly until the couscous and beans are golden brown.
- Stir the couscous and nuts constantly so they don't burn.
- Stirring the couscous and nuts will enhance the flavor of the couscous. Most nuts will work, but almonds and pistachios are best. You can also use mixed nuts, macadamia nuts, or pine nuts.
Step 3. Add water, salt and pepper, then boil all ingredients
Stir well to spread the salt throughout the couscous and nuts
Step 4. Wait 10 minutes
Lower the heat, then cover the pot until the water is absorbed by the cuscus.
- Stir the cuscus gently by pulling the cuscus from the center to the edge of the pan. If the liquid drops to the center of the pan, you will need to cook the couscous longer to absorb the liquid.
- The boiling time of the cuscus will vary, depending on the brand of cuscus you use. Follow the instructions on the cuscus wrap to determine the proper boiling time.
Step 5. Add fruits and spices, such as apricots, green currants, parsley, and mint to the cooked cuscus
Mix well.
You can also substitute dried fruit in this recipe, for example by using black currants, dried cherries, dried cranberries, or figs
Step 6. Serve the couscous with cinnamon or lemon juice if you like
Place a serving of cuscus in a plate and add cinnamon or lemon juice. You can also serve the cuscus just like that, without any additions.
