Archive for March, 2013

Perfect couscous – Marrakech style! How to make perfect couscous

Friday, March 15th, 2013

Couscous is a versatile staple of Moroccan cuisine. It comes in two forms, the standard ‘as-nature-intended’ version or pre-steamed, although the latter, despite being easy and quick to make, tends to lose some of its flavour in the process. Here’s how to make perfect couscous, Marrakech style.

To make this dish one really needs a couscoussier, a perforated steamer, although a fine colander may suffice.

1)      Moisten the couscous by adding ½ cup of water to 3 cups of medium grain couscous. Leave the couscous to absorb the water for 10 minutes.

2)      Repeat this process. Each grain should now be swollen and you should be able to pass each through your fingers without lumps!

3)      Add 2 tablespoons of olive oil to the couscous.

4)      Bring a pan of water to the boil and steam the couscous on medium heat for 20 minutes.

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