How To Cook Couscous in a Rice Cooker

In this article I will show you how to cook couscous in a rice cooker, which is easier than you might think. Couscous is an ancient grain that originated in North Africa, and it has been gaining popularity in the United States over the past few years. The beautiful thing about cooking couscous with a rice cooker is that there’s no need for any other kitchen appliances like pots or pans and you can get a tasty, nutritious snack in just a few minutes! So, read on to learn more about this simple way of cooking great-tasting couscous without all of the work.

What is Couscous?

Dry yellow couscous
Dry yellow couscous

Couscous is a type of small, round granules made from wheat flour and water. It originates from North Africa where it’s traditionally served with lamb or goat stew. It has been gaining popularity in the United States over the past few years because it can be eaten like rice. The great thing about couscous is that it’s already cooked and ready to eat, making it an easy way for busy people to prepare a healthy meal.

Couscous is a great alternative to the traditional rice or pasta side dish. With its light and fluffy texture, it soaks up all of that citrus flavor like an eager sponge! Couscous can be served alongside any main course for your next dinner party with friends…

It has become more than just a grain on many menus as chefs have been experimenting with this versatile ingredient in recent years. The delicate grains are perfect for pairing lighter dishes such as salads because they soak up flavors really well without becoming too heavy when mixed together – think little sponges here folks:)

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Is Couscous Healthy?

Couscous is a healthy grain that can be substituted for rice and pasta. The granules are small enough to cook quickly, which means they will retain more of their nutrients than larger grains like brown rice or quinoa. It’s also gluten-free! However, couscous is not as rich in fiber as other whole grains like brown rice or quinoa.

How To Cook Couscous

This really is simplicity itself.

1. Rinse the couscous under running water

2. Add 2 cups of water and a pinch of salt to the rice cooker 

3. Place the couscous in an even layer on top of the steaming tray inside your rice cooker, then cover with its lid and set it to cook for 5 minutes

4. Turn off your rice cooker and let it sit for 10 more minutes before removing it from the heat source

5. Fluff up cooked couscous with a fork or spoon before serving

6. Enjoy!

Couscous Mediterranean Salad

This is a simple, and very tasty dish served best during the hot summer months. It works well with almost any main but is especially delicious with lamb. Follow the main steps for cooking your couscous in a rice cooker outlined above then the tanginess of this recipe comes from the combination of lemon zest, red wine vinegar, and herbs whisked with extra virgin olive oil. The salad dressing is just enough to coat all the ingredients; if you want more for serving on the side, simply double it! If there are any leftovers in your bowl after service at your table add a slice or two of fresh lemon before eating.

how to cook couscous in a rice cooker

I start by chopping up red bell pepper, cucumbers, tomatoes, and kalamata olives. I add them to a bowl with feta cheese (to help it melt) along with some fresh herbs like parsley or basil. Next is the dressing: olive oil mixed in whole grain mustard brings that Mediterranean flavor while adding lemon juice helps brighten everything up! Finally, mix in garbanzo beans for protein and you’re done – this flavorful dish can be served cold or hot!

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Some FAQs

Is couscous a grain or pasta?

Couscous is indeed a grain, specifically a form of pasta. It belongs to the same family as other grains and durum wheat semolina, all of which are milled grains that contain gluten.

Although couscous is traditionally used in North African cuisine, it has become popular in many other parts of the world too, due to its light and fluffy texture and relatively easy-to-prepare character.

Depending on where you are in the world, it can be steamed or boiled – either way it makes an incredibly versatile and nutritional ingredient suitable for salads, soups and stews alike. With its pleasantly subtle nuttiness and glorious agility when it comes to adapting a variety of flavors and tastes, couscous stands out as an excellent addition to any kitchen pantry.

Which is healthier brown rice or couscous?

Raw brown rice

From a health perspective, brown rice is the clear winner out of these two grains. Brown rice offers a considerable amount of fiber, B-vitamins, iron and magnesium which can help support energy levels and the immune system. In comparison, couscous contains comparable levels of iron but fewer vitamins plus far less fiber than brown rice. Though couscous may be processed in different ways, it is still manufactured and it doesn’t necessarily have fewer calories as some believe; they are both similar with just over 100 coes per serving. All in all, brown rice wins out on nutrition content though both are healthy choices to add to your diet.

Is couscous good for high blood pressure?

Many studies have shown that couscous can be beneficial for those with high blood pressure. This nutrient-dense grain is naturally low in sodium, which is an important factor in controlling high blood pressure. The magnesium and potassium found in couscous can actually help to relax the arteries and decrease the stiffness of blood vessels, allowing greater flow and resulting in lower blood pressure. When buying packaged couscous, look for varieties labeled “low sodium” or “no added salt,” as this will further ensure you are getting an optimal benefit from this healthy whole grain. For best results, pair couscous with healthy fats like nuts, seeds and olive oil for a meal that may go a long way towards improving cardiovascular health.

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Cooking couscous may seem intimidating at first but using this recipe you’ll have no problem cooking your own batch of delicious couscous! You can enjoy your couscous as is or with an assortment of vegetables, sauces, and other toppings.

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