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Under 30 Minutes

Best Couscous

Couscous is widely used throughout North Africa. Like many pastas, couscous is simply coarse hard-wheat flour (semolina) and water. Traditionally, the two were mixed together by hand and pressed through a sieve to make tiny granules.

  • Prep:
  • Total Time:
  • Servings: 4
Best Couscous

Source: Everyday Food: Great Food Fast


  • 2 cups couscous (about 12 ounces)
  • 1/2 teapsoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil


  1. Put couscous, salt, and pepper in a large bowl. Add oil, and stir with fork to coat evenly.

  2. Bring 2 1/2 cups water to a boil; stir one-third into the couscous. Cover remaining water to keep it hot.

  3. Press couscous gently with the back of the fork. Cover with plastic wrap; let stand for 3 minutes. Repeat with remaining water in two additions.

  4. Break up any clumps with a fork or your fingers.


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