How to Cook Couscous
Couscous is not a grain. It’s made from grain, sure, but it’s just a very tiny version of pasta. Yes, really. That means, unless you’re using a wholegrain version, couscous has no more nutritional value than a big bowl of spaghetti. Not that there’s anything wrong with pasta, so long as you dive into that bowl knowing full well what you’re getting into.
- 1 part couscous
- 1 part boiling water/stock/juice/other liquid
Measurements are by volume, not by weight. So use a half-cup measure or a tea cup or a shoe — just make sure to use the same implement for both ingredients.
Place couscous in a bowl, cover with the boiling liquid and stir once. Cover bowl with a lid or plate, go look at Instagram for 5 mins.
Fluff with a fork and use as desired.
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- Adding more liquid than a 1:1 ratio of couscous to liquid will render a slightly sticky mixture, adding less may result in a concrete-esque, bowl-shaped block.
- Wholegrain couscous may need more liquid, but start with 1:1 and go from there.
- Yes, couscous can be steamed but this is not that method. It should never be boiled and drained, it won’t end well, don’t believe anyone who tells you to cook it this way.