How to Cook Couscous Properly
Instant couscous can be hydrated quickly, but traditional North African couscous is often worked and steamed in stages for a lighter, more separate texture.
For quick-cooking couscous
- 1.Measure the liquid carefully and season it before adding the couscous.
- 2.Cover off heat and let the grains absorb moisture without constant stirring.
- 3.Fluff gently with a fork and a little oil or butter rather than compressing the grains.
For steamed couscous
Moisten the grains gradually, rub apart clumps with your fingers, then steam over the simmering stew or broth. Re-moisten and steam again as needed. This takes more time but creates a lighter, more distinct grain.