What to look for
Moroccan couscous is fine and quick; pearl couscous is larger and usually simmered like pasta. Read the package so you use the right method.
Store it thoughtfully
Keep dry and sealed. Chill cooked couscous promptly and loosen it before reheating with a splash of water.
How to use it
For fine couscous, pour over measured hot liquid, cover, rest, then fluff with a fork. Fold in oil, herbs, or vegetables after the grains separate.
When you need a substitute
Quinoa is gluten-free when appropriately labeled but needs longer cooking. Bulgur has a nuttier chew and is also wheat.
A common pitfallStirring fine couscous aggressively while it hydrates can compact it into gummy clumps.
Substitutions change flavor, texture, and sometimes safety or structure. Check the recipe and product labels, especially for dietary needs.
