Best CouscousCouscous is widely used throughout North Africa. Like many pastas, couscous is simply coarse hard-wheat flour (semolina) and water. Traditionally, the two were mixed together by hand and pressed through a sieve to make tiny granules.
  • 2 cups couscous (about 12 ounces)
  • 1/2 teapsoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
servings:4
  1. Put couscous, salt, and pepper in a large bowl. Add oil, and stir with fork to coat evenly.
  2. Bring 2 1/2 cups water to a boil; stir one-third into the couscous. Cover remaining water to keep it hot.
  3. Press couscous gently with the back of the fork. Cover with plastic wrap; let stand for 3 minutes. Repeat with remaining water in two additions.
  4. Break up any clumps with a fork or your fingers.
10 min10 min20 min

Best Couscous

Couscous is widely used throughout North Africa. Like many pastas, couscous is simply coarse hard-wheat flour (semolina) and water. Traditionally, the two were mixed together by hand and pressed through a sieve to make tiny granules.
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Ingredients

  • 2 cups couscous (about 12 ounces)
  • 1/2 teapsoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil

Directions

  1. 1Put couscous, salt, and pepper in a large bowl. Add oil, and stir with fork to coat evenly.
  2. 2Bring 2 1/2 cups water to a boil; stir one-third into the couscous. Cover remaining water to keep it hot.
  3. 3Press couscous gently with the back of the fork. Cover with plastic wrap; let stand for 3 minutes. Repeat with remaining water in two additions.
  4. 4Break up any clumps with a fork or your fingers.

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