As I have said in my previous post couscous is an ingredient that every well stocked pantry should have.
Cooking couscous is very easy. You just pour some boiling stock (or water) over it, mix it well and cover it. Ten minutes later it is ready. Of course you can add in spices, salt and pepper to your taste when adding in the stock. You need to get the proportion of stock to couscous right as to much water can result in soggy couscous.
So you need to serve 10 people in a hurry? Well whip out your couscous, cook it and top with some grilled vegetables and some yoghurt sauce and you are good to go. Topping couscous with any variety of chopped herbs, nuts, citrus zest and dried fruits instantly transforms it.
I hope to inspire you to use this versatile grain some more with the next three posts which will introduce you to three different couscous recipes including an easy fruity one and a West African recipe.
In the mean time here is a guide on how to cook couscous. Try it and let me know what you think.
How to cook couscous
- 180 g couscous 1 cup
- Salt to taste
- 250 ml boiling water / stock 1 cup
- Measure out the couscous and pour into a bowl.
- Add salt to your taste.
- Then pour over boiling water and mix well.
- Cover the couscous and let stand.
- After 5 min uncover and fluff up the couscous.
- Then cover again and let stand for a further 5 minutes.
- Uncover, fluff up the couscous, add desired toppings and serve.