Best Couscous

Name: Best Couscous
Prep time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 cups couscous (about 12 ounces); 1/2 teapsoon salt; 1/8 teaspoon pepper; 2 tablespoons olive oil

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.

Source: Everyday Food, January/February 2003

20 mins 10 mins 4

Total Time Prep Servings

Ingredients

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

Directions

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.