How to Cook Israeli Couscous

Learn how to cook perfect Israeli couscous, AKA pearl couscous, every time with this thorough guide. It’s a quick and convenient side dish you can dress up or down and pair with endless main dishes.

It was love at first bite when I tried Israeli couscous for the first time. Light, fluffy, chewy, and with a delightful nutty flavor, there’s so much to love about this Middle Eastern staple.

I’m excited to share my love of this ingredient with you in this guide on How to Cook Israeli Couscous! You’ll not only learn how to cook this tiny pasta but also how to upgrade its already amazing flavors with everyday add-ins and what meals to pair with it. Your taste buds will thank you when you’re done reading!

Are you craving more couscous recipes? You’ll love my Simple Tomato Israeli Couscous, Israeli Couscous Tabbouleh Salad, Couscous Corn Salad, and these 27+ Pearl Couscous Recipes. 

What is Israeli couscous?

Israeli couscous (AKA pearl couscous or Ptitim) looks like a whole grain but is actually a type of very small and round pasta. Regular couscous is made from crushed durum wheat semolina, while Israeli couscous is made from toasted semolina or wheat flour. This gives it a nuttier flavor and a longer cooking time.

Just like pasta and other types of couscous, you can serve Israeli couscous in salads, soups, or as a side dish. Find it in the pasta, grain, or kosher aisles of most well-stocked grocery stores, or buy it online.

Ingredients 

• Israeli couscous – You’ll likely see a few varieties of couscous when shopping but for this recipe, you’ll need Israeli couscous (sometimes labeled as pearl couscous). As the largest variety of couscous, it has a nice chewy bite, a nutty flavor, and soaks up sauces really well (just like rice, grains, and pasta).
• Chicken broth – Cooking the couscous in chicken broth gives it added layers of savory flavors (as opposed to only cooking it in water). Feel free to use homemade bone broth for added nutrients or substitute vegetable broth to keep this recipe vegetarian-friendly.
• Water
• Kosher salt
• Fresh parsley – This is optional but recommended! The burst of color and fresh, herbaceous flavor make a big difference in the finished dish.
• Lemon zest – Another optional but recommended couscous flavor booster. It adds a bright, citrusy note that complements the savory flavors. 

How to cook Israeli couscous

Heat the broth, water, and a pinch of salt in a saucepan over medium-high heat. Once boiling, stir in the couscous and cover the pan with a lid. Reduce the heat and let the couscous simmer until the liquid is absorbed and the couscous is tender (about 10 minutes). 

Take the pan off the heat and fluff the couscous with a fork. For an extra burst of freshness, stir in fresh chopped parsley and lemon zest before serving it as a side dish or add-in for salads or grain bowls. Enjoy!

Tips and tricks

• One easy way to give the couscous an extra layer of savory flavor is to toast it in a lightly oiled pan over medium heat before pouring in the broth. You’ll know it’s done toasting when it starts to smell nutty and takes on a golden color (2 to 3 minutes).
• Always gently simmer the couscous in the broth/water rather than maintaining a rolling boil. Slowly cooking the couscous like this helps it cook evenly without becoming overcooked and mushy.
• Give the cooked couscous at least 5 to 10 minutes to sit in the covered pot off the heat before fluffing it with a fork. During this time, the couscous will absorb any leftover liquid and take on its signature fluffy texture.

Flavor variations

Couscous is great as-is but only gets better with the right add-ins! Luckily, there are so many ways to get creative and customize the flavors. Here are some add-in ideas to help inspire you:

• Roasted vegetables – Stir roasted bell peppers, zucchini, eggplant, or cherry tomatoes into the cooked couscous.
• Greens – Fold fresh spinach, arugula, or kale in at the end to wilt the leaves.
• Fresh herbs – Swap the parsley for fresh mint, cilantro, or dill. 
• Spices – Incorporate spices like cumin, paprika, turmeric, or za’atar to infuse the couscous with bold, aromatic flavors.
• Dried fruits, nuts, and seeds – Mix in dried cranberries, raisins, apricots, or figs for sweetness, or consider toasted almonds, pine nuts, pistachios, or sunflower seeds for crunch.
• Cheese – After cooking, stir in crumbled feta, goat cheese, or shaved parmesan for a hint of creamy, savory goodness.

Serving suggestions

Serve the couscous as a quick side dish to pair with Greek Chicken Breasts, Grilled Rack of Lamb, Harissa Chicken with Chickpeas, Lamb Kebabs, Baked Panko Cod, or any other protein you love.

You can also use it to elevate all kinds of other dishes, such as:

• Salads: Just like quinoa and other grains, tossing the cooked couscous with leafy greens, veggies, and a tangy dressing will lead to a healthy yet satisfying meal. Need ideas? Try it with my Mediterranean Tomato Cucumber Salad, Fennel Salad, Israeli Tabbouleh Salad, and Lebanese Cabbage Salad.
• Bowls: Use the couscous as a base for these Greek Lamb Bowls, Power Bowls, and Chicken Gyro Bowls. You can also use it as a substitute for quinoa in any grain bowl recipe, like this Copycat Costco Quinoa Salad or this Roasted Squash Salad.
• Soups: Stir it into this Easy Leftover Chicken Soup, Italian Wedding Soup, or any soup that uses pasta or grains.
• Mains: Stuff the couscous in these Greek Stuffed Zucchini Boats or these Stuffed Peppers to make it a part of dinner.

Looking for more ways to use Israeli couscous? Don’t forget to check out these 27+ Pearl Couscous Recipes, too!

FAQs 

Is Israeli couscous healthy?

Yes, Israeli couscous is low in fat, a good source of carbohydrates, and has some protein and fiber. Pair it with vegetables, lean proteins, and healthy fats for added nutritional benefits. 

Is Israeli couscous gluten-free?

No, Israeli couscous is not gluten-free since it’s made from wheat flour. Try quinoa, rice, or gluten-free pasta if you need a gluten-free alternative.

What is the Israeli couscous water ratio?

The standard ratio for cooking Israeli couscous is 1 cup of couscous to 1 1/4 cups of water or broth. This balance ensures the couscous absorbs the liquid properly and cooks to a tender, chewy texture.

How long does it take to cook Israeli couscous?

Israeli couscous typically takes about 10 minutes to cook. You’ll know it’s done when all of the liquid is absorbed and the couscous is tender.

Storing

Store the leftover couscous in an airtight container in the refrigerator for 3 to 4 days. You can also freeze couscous for up to 2 months.

To reheat, microwave the couscous or warm it in a pot on the stove with a splash of water or broth to prevent it from drying out.

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