Couscous Defined | Cooking Couscous
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The three basic techniques for cooking grains with hot liquid are boiling, absorption, and steaming, which are perhaps the most popular methods for cooking all whole grains. Several forms of wheat cook quickly with these methods and are used for a variety of popular dishes. Couscous is a wheat product that has long been a staple in Mediterranean and Middle Eastern cuisine, and it has become very popular in other regions of the world. |
Couscous Defined
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As a very popular addition to North African dishes, couscous is often served as an accompaniment to stews, meats, vegetables and other savory dishes that include sauces or gravy. In addition, it can be served as a hot cereal topped with sugar or syrup. |
Cooking Couscous
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Ingredients |
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Preparation A basic recipe of couscous is a very simple dish to prepare. To begin, simply pour 1½ to 1¾ cups of liquid into a medium sized saucepan. The liquid can be water or vegetable stock or meat stock. Using stock adds more flavor to the dish. |
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| Add 1 to 2 tablespoons olive oil and a pinch of salt to the liquid and bring it to a boil. |  |
| Add 1 cup of couscous to the boiling liquid. |  |
| Remove the pan from the heat, cover, and let it stand for about 6 minutes. Do not lift the lid until the required time has elapsed. |  |
| Fluff the couscous with a fork and serve. This recipe yields about 3 one-cup servings. |  |
| An endless variety of other ingredients may be added to the couscous to provide more flavor. Chopped dried fruit or chopped nuts are popular additions, as well as various seasonings, such as cinnamon, ginger, cumin, black pepper, garlic, or the zest of citrus fruit. |
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