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926a19d7 d9a8 42e3 bf8b 53b12f443eae  tibet
added over 3 years ago

Here's a basic recipe for couscous: http://wholefoodsmarketcooking...

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 3 years ago

Best way is with a "couscousier", a pot specifically designed for that purpose---specifically the method is steaming and you can cook your protein in the lower half and it steams up to flavor and cook the couscous. Otherwise you can cook it in a steamer basket lined with cheese cloth, but steaming as opposed to boiling is preferred.

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added over 3 years ago

I saw a Patricia Wells method many years ago and now only make regular couscous her way, though I don't know how much, if any, I've adapted it over the years - it doesn't work for hand rolled or Israeli couscous. Put 1 cup couscous in a microwave safe bowl, and add a pinch or two of salt. Mix. Add a tablespoon or two of olive oil and mix with a fork. Add 1 1/4 cup water (not boiling!) and let sit for 10 or 20 minutes, stirring occasionally with the fork. Cover and microwave two minutes and fluff with fork.

Cf72275c fff5 4c3d 91ff b486112ca91a  stringio
Nancy Harmon Jenkins

Nancy is a food writer, historian, and author of many books, her most recent being Virgin Territory: Exploring the World of Olive Oil, forthcoming from Houghton Mifflin.

added over 3 years ago

Steaming is definitely the best way--and the most traditional. But you don't have to have any protein in the lower half of the steamer, or even anything very flavorful. In North Africa, there might be vegetables--especially root vegetables--in the basket, while in Sicily (yes, in Sicily there's a couscous tradition too) it's often just boiling water with lemon quarters and bayleaves adding their flavors to the couscous in the basket above.

51d6debe 8184 4f26 9614 c25e2aa571c3  p3200173
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 3 years ago

Sicilia, always occupied never conquered. Yes indeed, they have absorbed the methods of North Africa as well as those of the Normans and the Jewish diaspora. Sardegna, kind of the same, with their own version of couscous, fregola.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

I read the directions on the couscous package.

E146b6b0 cc67 45c3 b1b7 0cb7d4bfdce3  face
added over 3 years ago

I think couscous is one of the quickest things to make. Just boil 1/3 water and add together with some oil. No boiling or work afterwards.

Cf72275c fff5 4c3d 91ff b486112ca91a  stringio
Nancy Harmon Jenkins

Nancy is a food writer, historian, and author of many books, her most recent being Virgin Territory: Exploring the World of Olive Oil, forthcoming from Houghton Mifflin.

added over 3 years ago

Try the long way, twistandsnag, and you'll see why most good cooks prefer that. Short cut is okay for school lunches, et cetera, but taking the time to steam and toss gives a magnificent texture and brings out the flavor of the grain in a way that exalts whatever is put with it, meat, fish, or vegetable.

E146b6b0 cc67 45c3 b1b7 0cb7d4bfdce3  face
added over 3 years ago

The traditional Syrian arab way that I know is to do it the simple way I described earlier. I don't necessarily see it as a short-cut to be honest. Good quality products will yield an excellent result this way