Basic couscous
Our food experts Fran Abdallaoui and Pamela Clark explain how to prepare fluffy couscous without the lumps.
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
SERVES 4 PREP AND COOK TIME 10 MINUTES
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. SPICY RED COUSCOUS
Heat 2 tablespoons of olive oil in a large non-stick frying pan. Cook 2 teaspoons each of harissa paste and smoked paprika, and 2 thinly sliced green onions, stirring, for 2 minutes. Add prepared couscous to pan with 1 tablespoon red wine vinegar; stir. Serve with fetta and extra green onion.
OLIVE AND PINE NUT COUSCOUS
Stir ½ cup pine nuts in a large non-stick frying pan over medium heat for 3 minutes or until golden. Add prepared couscous to pan with ½ cup of sliced green Sicilian olives, 2 teaspoons finely grated lemon rind, ¼ cup lemon juice and ¼ cup small flat-leaf parsley leaves. Stir to combine.