Ingredients
- 2 cups couscous
- Pinch salt
- 1/2 cup cold water
- Olive oil, for spraying hands
Directions
Place couscous in a fine strainer and rinse under cold running water. Dump couscous onto a sheet pan, sprinkle with salt, and let stand until grains swell, about 10 minutes. Break up lumps with your fingers.
Partially fill a large steamer pot or stockpot with 1-inch water. Bring water to simmer. Place damp tea towel in steamer or colander and add couscous. Fold towel over couscous. Steam, covered, over simmering water for 15 minutes.
Pour couscous onto large, rimmed baking sheet and sprinkle with 1/2 cup cold water. Toss with slotted spatula until cool and the water is absorbed. Spritz hands with olive oil and spread out couscous, breaking up any lumps as you go. Set aside for 5 minutes.
Refill pot with enough water to make 1-inch again. Return couscous to colander or steamer and steam, covered, for 10 minutes.
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By sossobee
on December 14, 2010
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This is the only way I know how to cook couscous (well not in a towel, but in a special pot called couscoussier,as I am from North Africa, where Couscous originates from...I tried the 5 min boil kind...sorry...can't compare.I wish we could find the fine grain hand rolled couscous in the US...so smooth and fluffy, it melts in your mouth. I found it in Montreal though. So, what's next Mr Brown? the sauce that goes with couscous? as we don't serve it by itself!
By calowell_10807134
Hooksett, NH
on May 07, 2010
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OK, so it's a bit of work compared with instant. I have to admit, there was something really appealing about covering my hands in oil and dispersing it amongst the warm little granules. All of that aside, it is so much better than an instant product that I will never do the instant again. This process transforms couscous into an interesting, textural and flavorful item vs a starchy vessel exclusively for other flavors with poor texture. Just do it!
By lmb818_8805245
chesterton, IN
on April 28, 2009
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Ok, I've never even eaten couscous before, much less cooked them. Picked some up from the bulk grocery, on the advice of someone else saying they're easy to cook. There they sat in my pantry.
Well, we love Alton Brown in this household, so when I found his recipe for the basic preparation, I knew this is what I had to do.
Wow. Excellent. I had a great, simple side dish, and now I have left-overs to consider for maybe a couscous salad or I don't know.
Thank you Alton for all you do! By the way, I'm so glad you continued with Good Eats - we're enjoying the new episodes. How about another road trip?
Read all 8 reviews