Fluffy Couscous – just steam it in a casserole instead of a pot
I make couscous all the time, whenever I want a break from rice or pasta, or when I just need something that cooks super quick with minimal attention. I know there is a proper way that it is prepared in its native lands, involving multiple steamings in a basket over boiling water, followed by breaking up with your fingers and steaming some more. I’m sure this is fantastic but I’ve always contented myself with the quick “package directions” version where you simply add the couscous to boiling water, turn off the heat, cover, wait 5 minutes and fluff. It isn’t bad but it isn’t all that fluffy or delicious either.
Joyce Goldstein’s wonderful book Saffron Shores (about the foods of the Jewish diaspora in the southern Mediterranean) just showed me a much better way. Hardly any more work than the quickie version. The trick is that you pour the boiling water over the couscous in a low flat casserole so that the weight of the grains and water doesn’t keep it from expanding. I was blown away at how much fluffier and tastier the results are. I’ll never do it in the pot again. Here’s the schtick:
Fluffy Couscous
Serves 6
Vegetarian and Vegan
Prep time: 5 minutes
Cook time: 15 minutes
- 3 c. couscous
- 4.5 c. boiling water
- 1 t. salt
- 1 T. olive oil (optional)
Add the salt and oil to boiling water. Spread couscous evenly in the bottom of a large casserole so that it is in as thin a layer as possible. Add the water and cover tightly with plastic wrap. Wait until all the water is absorbed (about 15 minutes), then fluff with a fork. Enjoy! Below is a picture of it topped with a simple spicy chickpea stew with cauliflower, potatoes, and leeks.
For a delicious and simple couscous salad recipe, make the the couscous as described above. Let it cool, then toss it with canned chickpeas, finely chopped green onions, fresh mint, olive oil, and sea salt. Other nice additions are raisins, pine nuts, feta cheese, olives, and flat leaf parsley.
Spicy Chickpea Stew Over Couscous
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WOW! This is the best trick ever! I just made it and it came out perfectly– my first fluffy couscous! Thank you so much
Wow, thanks for the tip. I only recently discovered cous cous and just love it. I was curious why it was fluffy sometimes, and not others, and thought it was the water. I think now it was the depth or narrowness of the various bowls I was using. I’ll use my big, flat roasting pan next time. Thank you!
Hooray! I’ve wondered about this for a long time. Thanks for sharing.
Perfect, I made it in a quart zipploc bag and once the liquid was absorved, which took just 30 secs i layed it flat on a small cookie sheet. Left it for 5 min then turned it over and fluffed it with out opening the bag. So much easier and left it in the bag till it was time to serve. MMMM thank you
Thanks for the tip! Did you use the packaged instant couscous?
There really isn't any difference between the pre-pack and bulk stuff except price – all couscous cooks very quickly if you pour boiling water over it, though the traditional steaming and rubbing method takes longer.
Thanks for the tip! I reduced the recipe down to 1/2 cup of couscous and 3/4 cup of almond milk and had it for breakfast this morning. I just put the couscous in a pot, poured in the boiling milk, and covered it for 10-15 minutes. Yielded two servings. Works great!
Thank you so much for this! It is the first time I have ever had really fluffy cous cous
Oh good! It is a big difference, isn't it?