How to cook couscous June 2, 2017
Wondering how to cook couscous so it’s perfectly fluffy every time? Mate, we’ve got you covered! Just follow these steps and you’ll have delicious, fluffed up couscous in no time.
Couscous is actually the name of the North African dish in which a meal of cooked meat and vegetables with steamed balls of semolina was traditionally prepared. In modern times and Western grocery stores, most of us know couscous as the the grains of durum wheat semolina themselves. Our instant store bought version is pre-steamed and dried, which means it’s ready in just 5 minutes. For a side, we reckon that’s a pretty impressive PB.
Couscous’ mild flavour means it’s the perfect base for a hearty salad with big flavours like apricots, pomegranate chilli and fresh herbs. With a tagine or hearty stew, it’s unbeatable.
Step 1: Add equal parts couscous and boiling stock (you could also use lightly salted water) together in a pan or bowl. Stir with a fork so that the couscous is fully submerged in the water and is evenly distributed.
Step 2: Cover the bowl tightly with cling wrap and leave to sit for 5 minutes, until all the water in absorbed.
Step 4: Remove the cling wrap and fluff the couscous with a fork.
Step 5: Stir through a knob of butter and any herbs of your choice.
Go ahead and start enjoying your perfectly fluffy couscous! For recipe inspiration, check out these beauties.