the objective of this study was to produce an instant couscous product with skimmed milk powder and partial substitution (5, 10, 15 and 20%) of durum wheat flour by inactive dried yeast. In this study, chemical, physical, nutritional and sensory properties of couscous samples were determined. Inactive dried yeast and skimmed milk powder contained a higher percentage of protein, lipids and ash than durum wheat flour. The results indicated that addition of inactive dried yeast and skimmed milk powder to durum wheat flour leads to increase in protein, lipids and ash contents in the couscous, as well as, the addition of inactive dried yeast lead to increase in mineral, amino acid and B vitamins (Thiamin, Riboflavin, Nicotinic, B6, Folic and B12) contents in the end product. Cooking properties of couscous were affected negatively by the increasing levels of inactive dried yeast in the formulation. Regarding to the sensory evaluation of couscous, the result showed that, couscous made from durum wheat flour fortified by 5% inactive dried yeast and 5% skimmed milk powder recorded higher acceptability compared to control sample. This study showed that the addition of inactive dried yeast up to 5% and 5% skimmed milk powder produced instant couscous with high nutritional value and good sensory properties.