Couscous Tips
Couscous Cooking Tips and Preparation• Be sure to identify which type of couscous you have purchased (instant or traditional) to properly plan cooking time.
• Couscous may also be cooked like rice. Heat butter, add couscous and stir to coat, add stock, bring to a boil, reduce heat to lowest setting, cover and cook (no peeking!) until liquid is absorbed. Fluff to separate.
• If you lack a steamer, a heat-proof colander inside a stockpot will work fine. Line the colander with cheesecloth if the holes are too big.
• When using the long traditional method of steaming couscous, covering the pot is not recommended as the condensation can drip onto the grains and make the couscous mushy.
• As well as a carbohydrate-laden side dish, couscous may also be eaten as a porridge, in salads, or in desserts.
• To double or triple the volume of instant couscous, avoid the hot water method given on the box and take the time to slowly steam it.
• Cooked couscous should be eaten within a couple of days. It may be frozen up to three months.
• 1 cup dry couscous = 2-1/2 cups cooked.
• As a side dish, plan on 1/2 to 3/4 cup cooked couscous per person.
More About Couscous...
Couscous Recipes...
- Moroccan Couscous
- Moroccan Couscous with Lamb
- Algerian Couscous
- Tunisian Couscous
- Libyan Couscous
- Lebanese Couscous
- Palestinian Couscous
- Arabian Couscous
- Israeli Couscous
- Italian Couscous
- Apricot Couscous
- Couscous Salad
- Whole Wheat Couscous Salad
- Mediterranean Couscous Salad
- Quick Spanish Couscous Salad
- Pepper stuffed with couscous
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