Couscous, pronounced "koosˌkoos", is North Africa's answer to pasta. In the US, couscous started gaining popularity in the early 2000s and peaked in about 2013, when ancient grains started gaining more prominence.

In Africa, couscous is not considered a side dish, but the centerpiece of the meal. Served as a large communal platter, it typically consists of a mound of the delicate cooked grain/ pasta with small chunks of lamb, or sometimes chicken, buried in the middle. Vegetables, usually carrots, pumpkin, turnips or zucchini as well as chickpeas are typically included (and occasionally eggplant, tomatoes or raisins may also be added). These are arranged around the outer edges and on top.

In North Africa, the tiny pasta rounds are hand-rolled before being slowly steamed in two to three sessions, resulting in a tender, fluffy texture. Most serious cooks would never think of using a box of instant couscous, which tends to be gummy and lacking in flavor. The best couscous is something you can get in bulk bins at better grocery stores or your local health food store. Real couscous is an incredibly delicious textural experience that will play a starring role in your meal.

Is Couscous a Grain or a Pasta?

The answer is another in a long line of great food debates. From our perspective, it's really neither. Traditionally, couscous was made by rolling moistened semolina (the hard cracked wheat produced by the first crushing in the milling process of durum wheat) in a bowl of flour. Because it's not made with a conventional dough, it’s not a true pasta and the flour coating means that it can't be considered a grain either.

Durum wheat, Triticum durum (or Triticum turgidum subspecies durum), is also known as pasta wheat or macaroni wheat. In Latin durum means "hard", and the species is the hardest of all wheats.

History of Couscous

Some etymologists believe the word couscous derives from the Arabic word “kaskasa” which means "to pound small". Others believe that it is more likely from one of the Berber dialects because it does not include the article indicating a foreign language origin. In Arabic, the word used for the perforated earthenware steamer pot used to steam the couscous is called a “kiskis” which the French have translated to couscousière (pronounced koos koos e air). A version of this word is most commonly used in the English language.

The history of couscous is controversial, as some food historians believe that it is of Berber origin, while others are of the opinion that is was the Romans. Historians under this impression believe the Romans are responsible for its use from when they first established rule in 146 BC, in the region that is roughly modern day Tunisia. They made this fertile region the breadbasket of the empire and planted wheat.

Couscous is one of the staple foods of the Maghrib people of western North Africa. The Maghrib (also spelled Maghreb) people live in the region that essentially encompasses the Atlas Mountains and the coastal plain of Morocco, Algeria, Tunisia, and Libya.

Cooking Couscous

Couscous takes on the flavors of the other ingredients in which it is prepared. It’s typically steamed one, two, or three times in the aromatic vapors of a quickly simmering meaty broth or stew. Steaming the couscous makes each grain tender and plump without being wet. The number of times one steams is based on cultural preferences. In Algeria and Tunisia, it’s often steamed twice and in Morocco three times. Properly prepared couscous is never submerged in the liquid, it is always steamed.

Couscous is cooked in a special kind of cooking ensemble which the Arabs call a “kiskis”, the French refer to it as a “couscousière” and the Italians as a “couscousiera”. These cooking apparatuses may be made out of earthenware or aluminum and they have two parts -- the bottom portion is for the broth or stew while the top component has small holes in it for the steam to rise through cooking the couscous. This top piece fits snugly over the bottom container. A makeshift device can be made by placing a colander over a like-sized pot. In Morocco and Algeria this bottom portion is called the “qidra”, in Tunisia it’s referred to as the “makfūl”. The top portion is called a “kiskis” in Morocco, Algeria, and Tunisia.

We don’t have a couscousière and instead have used a steamer insert which has worked just fine.

We like to place the couscous in a cheesecloth and then place the cheesecloth in the top portion of the steamer insert. This isn’t because the couscous falls through the holes but because it makes it easier to work with the couscous during the cooling periods.  Add whatever spices, herbs, vegetables, meat or fish the recipe calls for to the bottom portion of the couscousière and bring the broth or water to a boil. Gently stir the couscous. Turn down to low simmer and cook for about 45 minutes to an hour. Remove the couscous and place on a large dish. Sprinkle with the salt water and stir with a fork to separate the granules and then let cool for between 15 and 30 minutes. The initial steaming should not be too long otherwise the couscous tends to become sticky and pasty.

Place the couscous back into the top portion of the steamer and steam for the second time for about 30 minutes. The second steaming should fully cook the couscous. Remove the couscous from the heat and let sit covered for about 30 minutes before serving. We typically only steam our couscous twice but some cooks like to steam a third time. If that’s the case, then only steam for about 15 minutes the second time, then remove and cool for a second time and then steam again for 15 minutes the third time.

The way you can determine when the couscous is done is by tasting it. The couscous should not be al dente nor should it be mushy, it should taste tender and moist not wet and not dry. The grains should be separate.

We like to add about 2 teaspoons of Couscous Seasoning per cup of dry couscous to be steamed. Add the Couscous Seasoning to the water in the bottom portion of your cooking devise.

One of our favorite recipes using our Couscous Seasoning is Israeli Couscous with Grilled Vegetables.

What Does it Taste Like

Our Couscous Seasoning has a rich earthy flavor with a hint if sweetness.

Works best if you’re steaming over water and not a broth or stew.

What's In It

Hand blended from cumin, coriander, paprika, cinnamon and parsley.

Related Blog Posts

A Taste of Africa
Moroccan Spices and Seasonings
Where Did Gumbo Really Come From?
Why Ancient Grains?


Nutritional Information
Serving Size 1 Teaspoon, Amount Per Serving: Calories 5, Total Fat 0.5g (1% DV), Sat. Fat 0g (0% DV), Trans Fat 0g (0% DV), Cholest. 0mg (0% DV), Sodium 0mg (0% DV), Total Carb.1g (0% DV), Dietary Fiber <1g (2% DV), Sugars 0g, Protein 0g (1% DV), Vitamin D 0mcg (0% DV), Calcium 74.1mcg (6% DV), Iron 0.558mg (4% DV), Potassium 1528mg (30% DV) Percent Daily Values DV) are based on a 2,000 calorie diet.