Typically made with hot water, couscous is a quick and easy grain to steam within five minutes. When making couscous, it’s normal to add boiling water just above the couscous in a saucepan. With the heat on high, once the hot water is boiling, you can turn the heat off, place the lid on, and let the couscous steam cook in five minutes.
Once ready, the couscous can be fluffed up with the use of a fork to then be used as a staple ingredient in a deliciously light salad, for example. An expert at The Modern Proper – a place to inspire seasoned cooks and novices alike – has revealed how to make couscous taste even better.
“Couscous is actually a type of pasta,” the expert began. “Made from partially-cooked semolina flour and water, it comes in a few different sizes.”
When it comes to cooking the pasta grain, “your couscous will taste much better if you use chicken or vegetable stock”.
To do so, when you add the boiling water to the pan of couscous, also add in a stock cube, stir till melted and mix, then put on the lid, and turn off the heat.
An additional touch to make couscous really taste delicious is to add “a little oil and salt”.
The expert clarified: “A little oil and salt will make your finished couscous taste a lot better.”
When making a couscous salad, adding herbs to the grain is also encouraged; some good options include:
Even lemon is considered to be a “traditional couscous partner” – including the zest of a lemon.
The Modern Proper couscous recipe
- Serves: four people
- Cooks in: five minutes
Ingredients
- Two cups chicken stock or water
- One tbsp of extra virgin olive oil
- Half tsp sea salt
- One-and-half-cups of couscous
Method
In a medium saucepan, combine the chicken stock, olive oil, and salt, then set over a high heat.
Once the stock begins to boil, turn off the heat, pour in the couscous, stir to combine, then cover the saucepan with its lid.
Let the couscous rest for five minutes, then remove the lid and fluff the couscous with a fork.