First off, did you know couscous isn’t a grain? Many people think it is, but those little granules are actually a type of pasta, made from semolina flour. Couscous is a traditional staple of North and West Africa and the Middle East, but it is eaten in many other parts of the world, too. It’s a great companion to meat, stews and veggies of all kinds.
The secret to making fluffy couscous every time is all in the couscous-to-water ratio. If you’re making traditional wheat or whole-wheat couscous the general rule is to use 1½ cup of water for every 1 cup of couscous (a 1.5 to 1 ratio).
Directions for cooking perfectly fluffy wheat couscous:
- Use a ratio of 1½ cups of water per 1 cup of couscous
- Bring the water to a boil in a pan
- Pour the couscous into the boiling water, cover, and let sit for 5 to 10 minutes.
- When the granules have absorbed all the liquid, fluff the cooked couscous with a fork and serve.
You can add flavoring to the water before boiling, if you’d like. Any of these works well:
- 1/2 teaspoon salt
- 1 to 2 teaspoons olive oil
- 1 to 2 teaspoons butter
Or, instead of adding flavor to the water, substitute vegetable or chicken broth for the water instead!
Ingredients: Durum Wheat