Couscous screams middle eastern food.
Welcome to my couscous series, where I share the authentic way to make couscous, the confit of dried fruits as well as the golden 7 vegetables broth.
Today is all about that couscous.
Ever noticed how your couscous clumps together and gets all starchy when you follow the directions behind the box?
That’s because you have never tried to steam it. The grains of couscous separate like dry sand and are the best vehicle to any flavor profile. It absorbs flavor like no other starch does.
This is a simple process but requires lots of directions. Don’t shy away from it. I just gave as many detailed instructions as possible.
2 cups medium couscous
Broth
1 tbsp olive oil
450 ml cold water
1/2 tbsp salt
DIRECTIONS:
Place a steamer pot over a medium flame. To the pot, add your broth. It needs to be filled halfway at all times. Set the steamer aside.
Using a bowl or a large pan, pour your couscous grains. Add olive oil and 200ml of water. Let it sit for 5 minutes so that the couscous absorbs the moisture. Using clean hands, rub the couscous grains in between your hands to separate the grains as much as possible and distribute the oil.
Very gently transfer the couscous to the steamer pot, without packing it. Place on hot steamy broth. Once you see steam escape from the couscous, you can cover the pot. Set your timer for 15 minutes only once you cover it. We will need to steam it 3 times.
Transfer couscous back to mixing dish and add another 200ml of water. Let it sit so it’s cool enough to handle. Again rub the couscous in between your hands to get rid of all the lumps and separate it as much as possible.
At this point, make sure your broth is halfway of the pot, if not you can add more or just water. Steamer goes back on the pot for 15 minutes and only start counting and covering once you see steam come out of the couscous part.
The couscous is transferred for a last rub in the mixing dish. Pour 150ml of water as well as the salt. Let it sit until it’s easy to handle and rub to separate the grains.
Place back in the steamer pot and cover once steam comes out for a final 15 minutes.
Your couscous is ready to dress 🤍
For full video, click here.
Enjoy,
Guila
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