Making couscous in a traditional couscousiere is time-consuming, but gives incredibly fluffy results. Making instant couscous in a pan is simple, but yields clumpy results. This method splits the difference: it?s easy and you get much lighter couscous.
- 2 cups dry couscous
- 1/2 cup diced dried apricots (preferably Turkish)
- 3 cups boiling water
- 1 teaspoon salt
In a medium-size baking dish, stir together couscous and apricots. Mix boiling water and salt in a measuring cup. Pour over couscous, and immediately cover the dish with foil. Let stand until liquid is absorbed, about 5 minutes. Remove foil, and fluff couscous with a fork. If you need to keep it warm, place couscous in a low oven until ready to serve.