We have often talked about couscous, a versatile dish that we love to prepare all year round, especially in summer because it’s ready in two minutes and can be seasoned in many different ways.
But are you sure you know how to cook it? If you are making any one of the listed mistakes perhaps it’s time to review your basic recipe.
Precooked Couscous
We all buy precooked couscous in the supermarkets. It’s hard to find any other kind of couscous. You have a choice between classic, gluten free and whole wheat. It depends on your taste and the recipe you’re going to prepare. The fact that the couscous we buy is already pre-cooked tells us it doesn’t need any further long cooking, in fact, it doesn’t need any cooking at all.
Couscoussier. Is that necessary?
Couscoussier is a special pot for cooking couscous in, very similar to a steamer. However, if you don't have a couscoussier to cook your couscous in, don't despair. You can create a homemade version by using a high-sided pot and a metal colander that fits well into the pot underneath. You need to properly seal the two pots with a damp cotton cloth before cooking the couscous. Couscoussier is usually used to prepare uncooked couscous. Some use as an alternative a classic steamer. To speed up the cooking time for the same result we recommend putting precooked couscous in an ovenproof dish, simply wet with hot water and covered with a cloth for a few minutes. Nothing could be simpler!
With all of this in mind, if you have the couscous and a pot or simple container then now all you need to do is be careful not to make these 5 mistakes!
Boiling couscous
Couscous doesn't cook on the stove in boiling water. You have to steam it for a few minutes, or, as already mentioned, in a container simply cover it with boiling water and season with a drizzle of oil.
Immerse couscous in hot water
Boiling water (or broth) and couscous needs to be in equal proportions. In practical terms the water must cover the couscous flush, but not submerge it.
Mix the couscous with boiling water
Once you pour boiling water or broth over the couscous to cover it, leave it absorb all the liquid and swell. When it has cooled a bit, season with a little oil and then shell it first with a fork and then with your hands.
Over season the couscous
Couscous requires oil, but in the right amount. The grains should all be nicely separated, but not overcooked and drowned in oil. Add the right amount of vegetables, meat or fish. Too little seasoned couscous is just as unpleasant as an overcooked couscous.
Add salt
Don't add salt on cold couscous. If you already know that you are going to use couscous for a particularly salty dish then put the salt in the water, otherwise prepare the topping with what you like and salt it before adding it to the couscous. For example, if you plan to dress it with just cherry tomatoes, cut them and mix them with oil, salt and basil before adding them to the couscous.
