Couscous is produced from cracked durum wheat that has been steamed and allowed to dry. It has a pellet like appearance and it is able to absorb the flavors of the other ingredients that are added to it. Couscous expands to become a light and fluffy mass when cooked. Couscous that is produced from refined durum wheat is yellow in color and has a mild flavor, while whole durum wheat couscous has a tan or buff color and a more pronounced flavor.
- 1½ cups of water. For additional flavor you can substitute vegetable, beef or chicken stock
- 2 tablespoons olive oil
- Salt to taste
- 1 cup of couscous
- A basic recipe of couscous is a very simple dish to prepare. To begin, simply pour 1½ cups of liquid into a medium sized saucepan. The liquid can be water or vegetable stock or meat stock. Using stock adds more flavor to the dish.
- Add 1 to 2 tablespoons olive oil and a pinch of salt to the liquid and bring it to a boil.
- Add 1 cup of couscous to the boiling liquid.
- Remove the pan from the heat, cover, and let it stand for about 6 minutes. Do not lift the lid until the required time has elapsed.
- Fluff the couscous with a fork and serve.
This recipe makes about 3 one-cup servings.