Can you make couscous in a rice cooker?

In this short article, we will provide an answer to the question “Can you make couscous in a rice cooker?” and the information on creative ways of cooking couscous.

Can you make couscous in a rice cooker?

Yes! It is possible to prepare couscous in a rice cooker, just like it is possible to create any other form of rice. To obtain the most desirable outcomes, it is necessary to begin by loading the rice cooker with all of the components, including the seasonings, before adjusting the cooking time and temperature settings.

What exactly is couscous?

The traditional supper of North Africa is called couscous, and it is made out of little steamed balls of crushed durum wheat semolina that are topped with a stew. Other grains, such as pearl millet and sorghum, can be cooked in the same manner as couscous, and the meals that are produced after cooking these cereals are often referred to be couscous.

The Preparation of Couscous Using a Rice Cooker

The rice cooker transforms couscous into a grain that is airy and fluffy. The preparation is simple and does not take more than ten minutes, making it one of the best parts.

To make couscous in a rice cooker, you will need one cup of couscous in addition to one cup of water. This yields a total of 2 cups when combined. A flavor boost can be achieved by adding a teaspoon of salt and a few tablespoons of butter or oil.

Put all of the ingredients in the bowl of the rice cooker and give them a good swirl to incorporate them. Put the lid back on, and start the rice cooking process as you normally would. When the machine switches to the “keep warm” setting, let the couscous sit on the tray for an additional five minutes. The couscous should be fluffed in the rice cooker using a spoon or fork at this point. You can serve it right away, or you can keep it warm in the oven for up to an hour.

By utilizing the “fast cook” setting on the rice cooker, you can make couscous in the style of a pilaf by first browning some chopped onions and slivered almonds in olive oil in the bowl of the rice cooker. In a large mixing bowl, combine the prunes or raisins, the Italian spice blend, the couscous, and the broth. According to the Sargent Choice Nutrition Center at Boston University, after covering the dish, cooking it on the usual cycle, and then set it to “keep warm” for five minutes. Serve the pilaf alongside grilled meats or vegetables that have been roasted.

What are four distinct methods to cook couscous?

  1. Couscous preparation for vegans. 

Even though the majority of couscous recipes rely upon chicken stock, producing a couscous dish that is 100 percent vegan is quite straightforward. In place of chicken stock, try substituting vegan vegetable broth or water that has been seasoned with salt, black pepper, ginger, garlic, and other spices. (Couscous made with colorless water tastes tasteless.) To boost the amount of fat in the dish, replace the butter with olive oil and serve with a vegetable stew that contains vegetables like tomato, zucchini, carrots, and eggplant.

  1. Couscous salad to be exact. 

Because couscous is delicious both hot and cold, you can use it as the grain base for a salad that is great for packing in a lunchbox or taking on a picnic. Try serving couscous that has been refrigerated and topped with fresh cherry tomatoes, fresh basil, chickpeas, lemon juice, and either canned tuna or leftover grilled salmon.

  1. A recipe for a pudding made with sweet couscous.

 Cinnamon, sugar, and orange zest can be added to couscous that has been cooked in plain hot water to make a delicious dessert or brunch dish. Alternatively, almond milk or orange juice can be used. To finish, sprinkle on some nuts and dried fruit.

  1. Recipe for couscous that has a crunchy texture

Try the Iranian rice dish couscous tahdig, which has a crispy bottom. Prepare one cup of couscous in the manner that best suits your tastes. Olive oil and/or unsalted butter should be heated in a medium-sized pan that does not stick. After the butter has melted, turn the heat down to low and stir in the couscous along with a basic tomato sauce. Use the back of a spoon to push the couscous and tomato sauce into an even layer in the pan. Before turning out a dish, continue to cover the pan and steam it for another ten to twelve minutes, or until the sides have a light golden brown color.


In this short article, we provided an answer to the question “Can you make couscous in a rice cooker?” and the information on creative ways of cooking couscous.


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