Cooking Couscous in an Electric Skillet

Recent extremely hot weather has forced my family to retreat to the coolness of a hotel room. I don’t have one of those fancy hotel rooms with a built in kitchen. All I have is a fridge, a microwave, and my electric skillet I brought from home. I thought this would be the best small kitchen appliance to have at my disposal. I was originally going to cook some chicken in it, until I thought that the risk of cross contamination in a hotel room with kids under my feet all the time was too much. So I had to opt for a store bought rotisserie chicken. In order to help stretch that chicken out into more meals, I decided to cook some couscous to mix with it. Plus my 20 month old daughter loves couscous!

Electric Skillet Couscous

Author Eric Samuelson (Eat Like No One Else)


  • 1 cup Israeli Couscous or large couscous
  • 1 tablespoon cooking oil I used grapeseed
  • 10 ounces hot water
  • kosher salt
  • freshly ground black pepper
  • any other seasonings you like suggestions: onion, garlic, fresh sage


  1. Heat your skillet up to medium heat, around 275 degrees.
  2. Add a tablespoon of cooking oil. When hot add the couscous.
  3. Stir every so often until the couscous is browned, not burned. If it's browning too quickly turn down the heat.
  4. Add the hot water. Add salt and pepper to taste and any other seasonings you like.
  5. Turn down to low or 200 degrees and cover.
  6. Allow to cook for about 6-8 minutes. All the water should be absorbed.
  7. Taste to see if it's done. If not add a bit more water and repeat process until it's done.


Use the couscous anyway you like. You can serve it up as a side dish, or did what I did mix it up with some rotisserie to stretch your protein a bit further.

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