What Can Replace Couscous?

When couscous is unavailable, fine bulgur is the closest substitute; both can be prepared by steeping in boiling water without stovetop cooking. Quinoa is an option for a gluten-free diet, while small pasta such as orzo can provide a pilaf-like texture. If you avoid gluten because of celiac disease, choose quinoa labeled “gluten-free” to guard against cross-contact during harvesting and storage.

How Do You Use Fine Bulgur Instead of Couscous? Couscous is traditionally prepared by pouring boiling water over it and letting it stand. Fine bulgur can be prepared the same way, but it needs 10–15 minutes to stand instead of couscous's 5 minutes. To replace one 200 ml measure of couscous, use one 200 ml measure of fine bulgur and about one and a quarter 200 ml measures of boiling water. Bulgur has a stronger grain flavor and slightly larger grains than couscous. In salads, the result may look coarser but taste richer.

When Is Quinoa a Good Choice? Quinoa can replace couscous for people following a gluten-free diet. Unlike couscous, it needs to be cooked: simmer it for about 15 minutes using 1 part quinoa to 2 parts water. Cooked quinoa is crunchier than couscous and can have a slightly bitter aftertaste. Rinsing it thoroughly in cold water before cooking can reduce that taste.

How Do You Use Orzo or Another Small Pasta? Unlike couscous, vermicelli is made from pasta dough and needs 8–10 minutes in boiling water. Tossing it with butter after cooking gives a result similar to couscous used in pilaf-style dishes. Orzo is closer in size to pearl couscous and provides similar bulk in stews and salads.

Whichever ingredient you choose, couscous's main advantage is that it is quick to prepare. Bulgur is the closest substitute in speed, while quinoa and pasta take longer, so adjust the recipe timing accordingly.

Is There a Difference Between Pearl (Israeli) Couscous and Fine Couscous? Pearl couscous, sometimes labeled Israeli couscous, is a toasted, round pasta and needs 8–10 minutes of boiling, unlike fine couscous. The bulgur and quinoa suggested for fine couscous will not give the same result in a pearl-couscous recipe. If pearl couscous is unavailable, a similarly sized small pasta such as acini di pepe is the closest substitute; it also needs to be boiled.

No substitute exactly reproduces couscous's mild flavor. Add plenty of olive oil, lemon juice, and fresh mint or parsley to help bridge the flavor difference, especially with stronger-tasting bulgur and quinoa. Using slightly more herbs and spices than the recipe calls for also helps.