Recipe: How to Make Fluffy Couscous

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

• 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! Here's a picture of it topped with a simple spicy chickpea stew with cauliflower, potatoes, and leeks.

Spicy Chickpea Stew Over Couscous

Comments

[Lindsey]

Wow! As a coucous addict who is consistently disappointed with my box version, this gives me new hope in life! Perhaps this will bring me back to the Moroccan delight I first fell in love with.

[tigerfish]

I have not cooked couscous before. Your dish looks good!

Thanks for visiting my blog. :)

[Rose]

At least you admit that the correct way is by steaming it twice instead of just pouring water over it. Tell me Michael, how does the couscous taste? I never use the package version.How would you describe its texture before adding your fabulous stew to it?

[Michael Natkin]

I would call this version soft and fluffy, though I would guess still
not to the full potential of fluffiness possible by the traditional
method. Much, much better than in a pot though.

[Anh]

Interesting indeed! I will apply your method from now on. And yes, have you tried to fluff the couscous with a whisk? It seems to work for me.

[Kelly Mahoney]

Sounds delicious. I haven't had a ton of luck with couscous, I'll have to try it this way.

[HolyBasil]

Great tip. I love simple tweaks that make big differences. I'll try this next time I make couscous.

[Italian Woman]

Israeli couscous is another alternative. Very forgiving. Hard to overcook.

The chickpea stew sounds very tasty.