Couscous
The method Claudia Roden gives for making couscous in Claudia Roden’s Mediterranean is simple but brilliant. It’s the best way we have found to make fluffy, light couscous without taking the considerable time and effort required with the traditional method (steaming twice or thrice in a couscoussier). You can change scale up or down the amount of couscous if you want to make more or less; just remember that the proportion of dry couscous to water is 1:1 by volume (2 cups couscous, for example, and 2 cups water). Adjust the olive oil accordingly.
Serves 4 as an accompaniment.
Ingredients
10 ounces / 284 grams couscous (for many American brands, that’s one box)
1/2 teaspoon salt
1 tablespoon olive oil
Instructions
1. Heat the oven to 350 degrees F / 180 C. Pour the couscous in a baking dish. Add the salt to 1 1/2 cups / 354 ml warm water, stir to dissolve. Pour the salted water over the couscous, and stir it so it absorbs evenly. After 5 minutes stir it again, and let it sit another 5 minutes (for 10 minutes total).
2. Sprinkle the olive oil over the couscous, then rub the couscous between your hands to aerate it, break up any lumps and distribute the olive oil.
3. Cover the couscous with foil and bake for 10 or 15 minutes. Serve immediately with a tagine or something saucy.
Couscous
Ingredients
- 10 ounces / 284 grams couscous (for many American brands, that’s one box)
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Heat the oven to 350 degrees F / 180 C. Pour the couscous in a baking dish. Add the salt to 1 1/2 cups / 354 ml warm water, stir to dissolve. Pour the salted water over the couscous, and stir it so it absorbs evenly. After 5 minutes stir it again, and let it sit another 5 minutes (for 10 minutes total).
- Sprinkle the olive oil over the couscous, then rub the couscous between your hands to aerate it, break up any lumps and distribute the olive oil.
- Cover the couscous with foil and bake for 10 or 15 minutes. Serve immediately with a tagine or something saucy.
