Couscous Pasta – Preparation

Prepare time: 20 min
Cook: 30 min
Ready in: 50 min

Couscous is a very famous served type of pasta in the region of Northwest Africa known as the Maghreb. In typical Maghreb cooking, couscous is cooked in the top part of a pot known as a couscousière. The bottom part holds a stew, or tagine, whose simmering vapors steam and flavor the couscous.


  • Couscous -2 cups
  • Salt -1/2 teaspoon
  • Boiling water or stock -2 cups


  1. Mix the couscous and salt together in a large bowl.
  2. Pour the boiling water or stock over liquid all at once into the couscous and stir in well.
  3. Cover the bowl with a tight-fitting lid, plate or with plastic wrap.
  4. Set aside for about 10 to 15 minutes to steam.
  5. Remove the cover and fluff the couscous with a fork.
  6. Stir in 1 tablespoon of butter or olive oil if you like.
  7. Use couscous as a base for North African tagines and stews, or as an accompaniment to hot entrees or cold salads.