CousCous - basics

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This "grain" makes a nice change from rice or potatoes, and is easily cooked in the steam above a stew.

This is an English cooking technique (by adoption from north African countries).

Ingredients

450 g
Zaytoun FAIRTRADE couscous
500 ml
warm water
several dobs
butter
FAIRTRADE
Sources

Quick method (Use with Suma organic couscous)

In a basin mix the couscous with half the water breaking up any lumps with a fork. The couscous absorbs all of the water and expands.

Continue to add the hot water, and fluffing the couscous until it is moist and tender.

Add a little (10 ml) olive oil and turn gently.

Traditional method (Use with Zatoun couscous)

In a basin mix the couscous with half the water breaking up any lumps with a fork. The couscous absorbs all of the water.

Pile the couscous into the steamer and place over a pan of boiling water for 15 minutes. The steam needs to rise through the couscous.

Remove from the pan and stir in the other half of the warm water.

Cut the butter into small pieces and decorate the couscous with the butter.

Place back on top of the boiling water or stew for the last 15 minutes.

To serve

See couscous recipes.

Variation

None needed, this is a component of other meals.