Couscous is a tiny, granular type of wheat pasta, which is as delicious, as it is simple to prepare. Its origins go back thousands of years and while usually considered a Moroccan dish, this is also a staple in Algeria, Tunisia and Libya. The amazing thing about couscous is how fast it cooks, and how versatile it is. This is one of those recipe clips that should give you lots of ideas regarding ways to vary it to create your own combinations. By the way, this is the home version, the real traditional method used to cook this dish uses a steamer called a kiska, sometimes called a couscoussier in French cuisine.
A few very important keys as you watch the clip: Make sure the grains of the couscous are coated with the olive oil, as this will keep it fluffy and separate. Also, as soon as you pour the hot stock over the couscous, wrap with foil IMMEDIATELY and TIGHTLY, and dont touch it for 5 minutes! Most supermarket couscous will call for the basic 1 to 1 ratio of stock to dry couscous, but be sure to read the instructions.
|For recipe ingredients, please refer to the video.|
For recipe directions, please refer to the video.