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Perfect Couscous

| Added by: | All author's recipes 117 | All author's tips 147 | Rating: likes 0, dislikes: 0
(0)

5 persons

226 calories

Couscous is a North African dish made from tiny steamed balls of semolina flour. Though we think of it and cook it as a grain, couscous is actually a type of pasta. It’s one of the easiest, fastest, most versatile side dishes you can make. And it’s especially wonderful with stews or saucy main dishes. Depending on which brand you buy, you’ll find that there’s some variation on the suggested proportions of liquid to couscous.

Ingredients
Ingredients
  • low sodium chicken or vegetable broth: 1.75 cup (or water)
  • salt: 0.5 tsp
  • unsalted butter: 1 Tbsp
  • extra virgin olive oil: 1 Tbsp
  • couscous: 1.5 cup ((10 oz))
Perfect Couscous
Stages of cooking
Stages of cooking
Step 1 - Perfect Couscous
1

Ingredients.

Step 2 - Perfect Couscous
2

To start, bring the cooking liquid (preferably a flavorful chicken or vegetable broth) to a boil in a medium pot. Add a drizzle of olive oil, a pad of butter, and a little salt.

Step 3 - Perfect Couscous
3

Next, add the couscous. (I use 1-3/4 cups liquid to 1-1/2 cups couscous.)

Step 4 - Perfect Couscous
4

Take the pan off the heat, cover, and let the couscous steam for 5 minutes.

Step 5 - Perfect Couscous
5

When you lift the lid, the grains will appear flat in an even layer. Use a fork to fluff it up and break up the clumps for light and fluffy couscous.

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