I'm making salmon limone and I'm not familiar with making this kind of couscous. It's apparently done, but it's very chewy. Is this how it's supposed to be?? Was it not cooked long enough? Did it need to sit longer? Is this normal? how can I fix it?
by Ships_Bravery
8 Comments
Lol. We threw out the couscous and made pasta instead. You are braver than us!
It is not supposed to be chewy, couscous is delicious and quite tender. This looks like there wasn’t enough water. Once the couscous has simmered long enough, to test doneness you taste it, then you drain the excess water like you would with spaghetti using a colander.
couscous cooked al dente will be chewy
Couscous is a noodle, so treat it like such. I always add extra water, we don’t like al dente so I cook longer, again with extra water. Once it gets to a boil cover and turn down to a simmer, usually med-low is enough.
If they give 3/4 cup pearled couscous, I’ll use a cup of water, bring to a boil, cover and put on low and let sit until water absorbs. I also like to toast the couscous in butter and garlic before adding water for extra flavor. Or you can add broth instead of water.
Their directions will leave it chewy. I cook mine for longer time and it’s perfect.
You might want to try either a smaller pan or more water. The more surface area from the pan, the more water boils off, faster. Looks like you have a lot of pan there for the amount of couscous, which is not a big deal as long as you add more water.
I put mine in the rice cooker and it works pretty well with a little extra water than called for