Best Couscous Recipe Recipe Card
BEST COUSCOUS
Couscous is widely used throughout North Africa. Like many pastas, couscous is simply coarse hard-wheat flour (semolina) and water. Traditionally, the two were mixed together by hand and pressed through a sieve to make tiny granules.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 4
Steps:
- Put couscous, salt, and pepper in a large bowl. Add oil, and stir with fork to coat evenly.
- Bring 2 1/2 cups water to a boil; stir one-third into the couscous. Cover remaining water to keep it hot.
- Press couscous gently with the back of the fork. Cover with plastic wrap; let stand for 3 minutes. Repeat with remaining water in two additions.
- Break up any clumps with a fork or your fingers.
BEST COUSCOUS
Yield serves 4
Number Of Ingredients 4
Steps:
- Put the couscous, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Add the olive oil, and stir with a fork to coat evenly.
- Stir one third of the boiling water into the couscous. Cover the remaining water to keep it hot.
- Press the couscous gently with the back of the fork. Cover with plastic wrap; let stand for 3 minutes. Repeat with the remaining water in two additions.
- Break up any clumps with a fork or your fingers.
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