Someone who posted on the Boston board asked about how to prepare cous cous so it does not stick. Not talking about the instant stuff either.
Cous cous must be steamed, not boiled. If you want to do the spendy thing, there are particular cous cous steamers (called a cous cousier) which I imagine do a very nice job. The have very tiny holes so the cous cous does not slip through.
In the past I have done a do it yourself version that worked just fine. Rinse cous cous several times in cold water. Line a regular steamer with a porous cotton cloth. Actually t-shirt material is perfect. I just took 1 layer of an old t-shirt and made sure it was scrupulously cleaned and rinsed of any soap.
Throw the cous cous in the cloth, and steam.
Important also to fluff the cous cous with a fork every ten minutes or so. Don't exactly remember, but think cooking time depends on size of the cous cous, ranging from 20 min or so, to an hour for the big stuff.
It really does turn out superlative, flavorful, delicate cous cous when you steam it. the instant stuff in the box is FAR inferior.
Updated 1 year ago | 39
Updated 2 years ago | 32
Updated 1 year ago | 12
Updated 1 year ago | 21
Updated 1 month ago | 22