HOW TO MAKE PERFECT COUSCOUS 👇🏽
Step 1: Don’t trust the back of your couscous box.
Step 2: Follow this recipe 👇🏽
2 cups (340g) dry couscous
1 ½ cups (360g) room-temp broth or water
2 tbsp olive oil or melted butter
Salt, to taste
1️⃣ Preheat oven to 350℉ (175℃). Transfer couscous to an oven-safe dish or pan.
2️⃣ Pour broth/water over and stir. Mix to combine and let sit 10–15 min until liquid is absorbed.
3️⃣ Fluff with fork or fingers until light and separated.
4️⃣ Add olive oil (or butter) + salt. Mix well.
5️⃣ Cover and bake for 30 min, until hot and fully tender.
✨ Serve immediately.
#moroccanfood #couscous #couscoushack
Stop pouring boiling water over your couscous. That’s how you get sticky, clumpy grains that look like this. You wouldn’t boil your pasta until it’s smoosh, right? It’s sort of the same thing with couscous. In Morocco, couscous is steamed three times over broth, but I know that takes time and special equipment. So, here’s my foolproof method you can do at home. Start by rehydrating your couscous with room temperature water. Use broth for extra flavor and let it sit for 10 minutes until the grains are soft and plump. Then, add a touch of fat. I like olive oil. Fluff it up, cover it, and finish it in a low oven.
Dining and Cooking