The majority of the couscous that is sold in supermarkets has been pre-steamed and dried. The instructions that come with the couscous are very easy and quick but most of the time the couscous doesn’t come out fluffy and the grains stick to each other.
If you are unhappy with the way your couscous is cooked with the classic method, try this technique. It is a bit longer but very easy and I guarantee your couscous will be just perfect!
Serves 4 to 6
- 4 cups couscous (650 gr)
- 4 cups cold water (780 ml)
- 1 teaspoon salt
- 2 tablespoon olive oil
• Preheat oven to 180 C (350 F).
• Place the dried couscous in an ovenproof tray or dish and add cold water. Mix together and leave to stand for 30 min.
• Use your fingers or a fork to separate the grains of couscous until light, fluffy and well separated. Add salt and olive oil to the grains and mix the ingredients. Leave in the tray, cover with foil and place in the warm oven to heat for about 30 minutes.