Quinoa is a small seed cooked like a grain. It turns fluffy with a gentle bite. Couscous is tiny pasta-like granules that need only hot liquid and a few minutes to soften. Both take on the taste of broth, herbs, lemon, and spices.

They cook faster than most rice dishes, so they suit busy nights. Unlike risotto or biryani, there is little stirring or layering. Use them in salads, as a side, or under stews and roasted vegetables.

Questions folks ask

Do I need to rinse quinoa?

Yes, it is a good idea. Rinsing removes a natural coating that can taste bitter.

Is couscous a grain?

It is made from wheat flour, so it is more like a tiny pasta, though it is often served like a grain.

How do I keep couscous from clumping?

Use the right amount of liquid, cover it to steam, and fluff with a fork. A little oil or butter helps.

Kitchen tips

Rinse quinoa well to remove its bitter coating.
Cook couscous by pouring hot broth over it and covering it for a few minutes.
Fluff with a fork to keep the grains light.
Toast quinoa briefly in the pot for a nuttier flavor.
Add lemon juice and fresh herbs at the end.