Name: Couscous
Yield: 4 servings
Ingredients: couscous (*); water; salt; 8 g butter at room temperature

Couscous

Couscous is a soft and fluffy dish made with tiny balls of wheat semolina, hydrated with water and a touch of salt to enhance its delicate flavor.

Ingredients

Servings:

Nutritional Information

Per Serving (Approx.)

Calories

14 kcal

Protein

0 g

Fat

2 g

Carbohydrates

0 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Fill a large pot with water and add a tablespoon of salt. Bring the water to a boil over high heat.
When the water is boiling, add the ingredients specified in the SU23 course. Cook for the time indicated for each ingredient, maintaining a constant boil.
Once the ingredients are cooked, check the doneness with a fork or knife. They should be tender but not overcooked.
Remove the pot from the heat and carefully drain the cooked ingredients using a colander, reserving some of the cooking water if necessary.
Rinse the drained ingredients under cold water to stop the cooking and keep them firm. Gently dry with a clean kitchen cloth.
Serve the cooked ingredients according to the specifications of the SU23 course, garnished with oil, fresh herbs, or other elements described in the course.

Bring the water to a boil in a large pot. Once it starts boiling, add a pinch of salt.
Once the water is boiling, add the couscous and stir lightly with a spatula. Stir as little as possible, as it should not be over-mixed.
Turn off the heat and let the couscous rest for 5 to 7 minutes, according to the instructions on the manufacturer's label.
Transfer the couscous to a glass bowl.
Add a few small cubes of butter, but do not overdo it.
Gently stir with two forks, crossing the tines like fingers, until the grains are loose and separate.
If you want to serve it cold for a salad, once cooled, you will need to separate the grains again with two forks.

Before starting, make sure you have all the necessary ingredients prepared and the tools for steaming, such as a pot with a steamer or a specific appliance for this method.
Fill the base of the pot with enough water, but without letting the water reach the steamer. Bring the water to a boil over medium-high heat.
Place the vegetables, fish, or other ingredients you wish to steam in the steamer, ensuring there is enough space for the steam to circulate freely between them.
Cover the pot with a fitted lid to prevent the steam from escaping. Reduce the heat to medium and steam for 10-15 minutes, or until the ingredients are cooked to your liking.
Carefully remove the lid, watching out for the hot steam, and check the doneness by pricking the ingredients with a fork. If they are ready, remove them from the heat immediately.

Place a steaming pot on the stove with water; it is preferable to use vegetable broth or a combination of vegetable and meat broth for added flavor. Heat until it comes to a boil.
While the water is heating, place the dry couscous in a glass bowl, add a little salt, and mix well to distribute evenly.
Next, add enough cold water to cover the couscous, stirring with your fingers to ensure all grains are moistened. Let it rest for 3 minutes to hydrate.
Place a double sheet of aluminum foil around the edges of the pot to seal it better and prevent steam loss.
Transfer the couscous to the perforated pot of the steamer. If the holes are too large, line it with a clean kitchen towel to prevent the couscous from escaping.
Cover the pot and steam the couscous for 10 minutes, ensuring the steam circulates evenly to cook it thoroughly.
Transfer the couscous back to the original glass bowl.
Add cubes of room temperature butter (approximately 10 grams of butter per 100 grams of couscous) and mix it with your fingers, using gloves to protect from the heat, or with two forks as if they were fingers, until the grains are well separated.
Return the couscous to the perforated container of the steamer pot and steam it for another 10 minutes to ensure a perfect texture.

Recommendations & Tricks

Measure the same weight of water as couscous semolina to achieve an ideal texture.
Bring the water to a boil in a saucepan with a tight-fitting lid. When the water boils, add a teaspoon of salt.
Add the couscous to the boiling water, stirring just once with a spatula to distribute it evenly. Do not stir further.
Turn off the heat, cover the saucepan, and let the couscous sit for 5-7 minutes, or as instructed on the manufacturer's label.
Transfer the couscous to a large glass bowl to facilitate handling and the addition of ingredients.
Add small cubes of butter, approximately one tablespoon for every 150 grams of couscous.
Use two forks to fluff the couscous, gently separating the grains with a motion akin to tickling with fingers.
If you wish to prepare it cold for a salad, let it cool completely and separate the grains again with the forks before serving.
Consider steaming for fluffier couscous; you can use a steamer placed over a pot with boiling water for 10 minutes.