Steamed Couscous

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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!

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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!

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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?

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Kudos to Brown for posting this authentic couscous recipe.

Just a note, if your box has 5 minute instructions, you are using the wrong product.

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I have a been follower of Mr Brown for many years because he is in spite of his excentricty a very knowledgeable man and a great reference . he is accurate and deep not a dilettante. He matured a lot with the food network and is the ONLY consistent host followed very closely by Mario. this recipe is the only one worth mentioning because he does not take shortcuts and it is the only way to do justice to couscous.
I am from Algeria and i have my own restaurant in Charlottesville VA and i make couscous every Saturday for my clients.
thank you mr Brown

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Wonderful. I am a convert from the 5-minute box couscous. The trick is to use "real" couscous, not the instant ones. We follow Alton's recipe and but an electric steamer and no towels. What a great mouth-feel and taste. I never want to use the box variety again!

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Bland and dry. Even after adding dried fruit and nuts, all I could taste was a subtle hint of the laundry detergent I'd used to wash the towel... :(

When there are 5-minute directions on the box, I'm not sure what the value in using this complicated procedure is. The only thing I found worth exploring was salting the couscous to start - but you could do that and then follow the box directions, saving yourself some time and some dishes.

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everything is granular and nice in th emouth.