Store couscous in an air-tight container in a cool, dry cupboard.Shelf Life:
At least a year.
The most basic method for cooking Middle Eastern couscous is to simmer it on the stove as you would pasta. Bring a large pot of water to a boil on the stove (roughly 4 cups water for every cup of couscous), add the couscous and let it simmer for eight minutes. Drain the couscous and serve.
Israeli couscous will triple in size during the cooking process, so cook one cup of dry pearls for every three cups of cooked couscous you want.
Israeli couscous is very versatile and can be served similarly to orzo or rice in a host of dishes. Try it as the base of grain salads, stirred into soups or stews, flavored with garlic and onion for a starchy side dish, or as a base for sauces, curries, and stir fried dishes.
Other ingredients that pair well with Israeli couscous include carrots, tomatoes & tomato paste, spinach, chicken, lamb, quail, curry spices, cinnamon, Cornish game hens, pomegranate & poussin.
Couscous does not have to be cooked in water. Almost any water-like liquid can be used to infuse it with additional flavor (vegetable & chicken stocks or thin soups are the most common choices).
If your finished couscous dish is too dry (or you’d like to add some additional richness and flavor), drizzle on a little high quality extra virgin olive oil just before serving.
Some chefs are experimenting with serving Israeli couscous in syrups and sweet sauces as a component of plated desserts (often as part of a trio or in a little side dish to compliment the main element).
Couscous & Fregola Recipes