Ba­sic cous­cous

Our food experts Fran Ab­dal­laoui and Pamela Clark ex­plain how to pre­pare fluffy cous­cous with­out the lumps.

Australian Women’s Weekly NZ - - CONTENTS -

Cous­cous is made from semolina, a type of wheat that is a sta­ple of north African cook­ing. In­stant cous­cous is a fab­u­lous in­gre­di­ent to have in your pantry as a standby mid-week din­ner ac­com­pa­ni­ment as it lit­er­ally takes only 10 min­utes to pre­pare.

Ba­sic cous­cous


1½ cups (300g) in­stant cous­cous 20g but­ter, chopped

1¼ cups (310ml) boil­ing wa­ter or chicken stock

Choose a medium-size shal­low bowl or casse­role dish so that the cous­cous grains don’t get weighed down. Add the cous­cous to the con­tainer and dot with the but­ter. Evenly pour over boil­ing wa­ter or stock and cover with plas­tic wrap. Leave to stand for 5 min­utes or un­til the liq­uid has been ab­sorbed. Fluff the sur­face of the cous­cous with a fork un­til the grains are sep­a­rate.

For ex­tra soft and fluffy cous­cous. Cover the re­hy­drated cous­cous with plas­tic wrap and mi­crowave on MEDIUM (50%) power for 2 min­utes, stir­ring with a fork half­way through cook­ing.

Ba­sic cous­cous

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