There’s something about real homemade couscous — soft, separate grains, light in a way that almost disappears on the tongue — that’s hard to explain until you taste it.
But what do you do when you don’t have a traditional couscous sieve or a steaming pot?
This version skips all of that. No sifting, no steaming — and still, somehow, it comes out exactly like Grandma’s couscous. Light, fluffy, and full of that familiar comfort.
What do you need? A microwave… and a food processor.
- Place the semolina in a large microwave-safe bowl. - Add the boiling water and oil, and the salt, and mix well until everything is evenly combined. - Microwave for 6 minutes. - Remove and gently fluff with a fork. Don’t worry about lumps — just give it a light mix so there isn’t dry semolina sitting at the bottom. - Return to the microwave for another 6 minutes. - Remove and mix again. - Let the couscous cool in the bowl. It will still be lumpy — that’s completely fine. - Once it’s no longer very hot, transfer about one-third of the mixture to a food processor. Pulse until the grains separate and become light and fluffy. Be careful not to over-process — you don’t want a paste. About 8–10 pulses is perfect. - Transfer to a serving bowl and repeat with the remaining couscous. Serve warm, or store for later.
Best with chicken and vegetable couscous soup
Notes
- If you happen to have a traditional couscous sieve, you can press the cooked semolina through it instead. - If you have a microwave-safe lid or plastic wrap you can cover the bowl while microwaving. Not essential, but it makes the semolina even more tender. - This recipe makes a large batch — perfect for a family meal. Store in an airtight container in the fridge or freezer. Reheat in the microwave and it comes back beautifully.
