Cous Cous

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a grain product of semolina and is most famous in North Africa, where the cereal is steamed over a mutton and vegetable stew. Cous cous is readily available in wholefood shops and needs very little preparation. It has a slightly nutty flavour and a satisfying grainy texture. It is an excellent complement to a range of vegetable and spiced bean dishes, but it is equally good as a cold salad.


  • 225 g/8 oz/1 cup cous cous
  • 150 ml/5 fl oz/ cup vegetable stock, or equal parts of water mixed with wine or soy sauce for steaming


Pour the cous cous into a bowl. Cover with cold water and strain immediately through a wire sieve. Leave in the sieve for 15 to 20 minutes, raking the grains with your fingers to break up the lumps as the grains swell. Steam over your chosen liquid. You can also steam the grain over any of the vegetable or bean stews.