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Basic Whole Wheat Couscous

Whole Wheat Couscous is a staple of North African cooking. I use whole wheat couscous because it is higher in fiber and protein and it tastes just about the same. The “trick” with cooking couscous is to make sure that each grain is light and fluffy and not clumpy!

Course Side Dish, Snack
Cuisine North African
Keyword cooking whole wheat couscous, couscous water ratio, couscous wheat, couscous whole grain, how to cook couscous, how to cook whole wheat couscous, how to cook wholemeal couscous, how to make couscous, wheat couscous, whole grain couscous, whole wheat couscous, whole wheat couscous recipe, whole wheat couscous recipes, wholemeal couscous, wholemeal couscous recipe, wholewheat couscous
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups cooked
Calories 160 kcal
Author Catherine Katz

Ingredients

  • 3/4 cup whole wheat couscous dry
  • 2 Tbsp olive oil
  • 1 cup boiling water

Instructions

  1. Place dry couscous and olive oil in a small bowl and stir with a fork to coat the grains.
  2. Pour boiling water over the oiled couscous and gently stir.
  3. Cover and let sit for 5 minutes.
  4. Fluff up the couscous with a fork before serving.