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Apr 27, 2008 04:19 PM

Need couscous help -- it's the "big" kind ...

I love the big, round cous cous that's almost more like pasta, and I bought some for the first time ... but of course the little plastic Whole Foods container says nothing about cooking instructions.

Has anyone ever prepared this style before? Everything I've seen online has been for the smaller, fluffier kind, from the box or otherwise. All I want to do is cook it in chicken broth to go under a stew. Does it simply absorb liquid like the regular kind?

Help! And thanks!!

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  1. That sounds like Israeli cousous:

    I've never actually made it myself, but I Googled and found a basic cooking method at the bottom of this recipe:

    Good luck!

    1 Reply
    1. re: kpzoo

      I think that's it! Perfect -- thanks!!

    2. I was taught a foolproof method that you "brown" the couscous with a little minced onion and olive oil, then add enough hot liquid (water, chix stock) to be about 1/2 inch above the top of the couscous, cover and simmer on low for about 15-20 minutes. Uncover, check for doneness, mix in a bit of minced parsley with a fork, S&P to taste.

      2 Replies
      1. re: HSBSteveM

        uh yup. that's the way I cook Israeli couscous. Toast the couscous a little, and saute onion in olive oil then add chicken stock to cover, cook covered and sprinkle on parsley.

        1. re: HSBSteveM

          I do the same thing, but I like to add diced carrots and celery to the onion.

        2. this is one I like, pretty simple, and once you know how to cook it you can adapt to other flavors. I think it is also called pearl couscous...

          1. I cook it all the time. I usually do it with a braised lamb so I cook it on the stove top . I add 3 parts Liq. I usually use the Liquid I have braised my meat in to 1 part coucous. I bring to a boil and then reduce to a simmer it cooks beautiful in about 12 min.