Use a 1-to-1 ratio of couscous to water or broth. Broth adds flavor with no extra work. Have a tight-fitting lid ready before you start — you'll need to cover the pot immediately after removing it from the heat for even steaming. No rinsing or soaking needed for standard instant couscous.

Bring your measured liquid to a full boil over medium-high heat. Stir in the couscous until evenly distributed, then immediately remove the pot from heat. Cover with a tight-fitting lid and let sit for 5 minutes undisturbed. Do not lift the lid — trapped steam is what cooks the grains. After 5 minutes, check that all liquid has been absorbed and the surface looks dry. If liquid remains, cover and wait 1 to 2 more minutes. Total time is typically 5 to 10 minutes.

Once liquid is fully absorbed, remove the lid and use a fork to fluff the couscous with a light raking motion — never a spoon. This separates the grains and releases steam. Taste for doneness: it should be tender all the way through with no chalky center. If undercooked, cover for one more minute off the heat. Season with salt, olive oil, or herbs while still warm so it absorbs flavors. Serve immediately or spread on a sheet pan to cool for meal prep. Do not leave it covered in the pot after fluffing or it will steam into a sticky clump.