Properly cooked couscous should be light and fluffy, not gummy or gritty; steam the couscous two to three times to achieve this consistency.[citation needed] Traditionally, North Africans use a food steamer (called a kiskas in Arabic or a couscoussière in French). The base is a tall metal pot shaped rather like an oil jar in which the meat and vegetables are cooked as a stew. On top of the base, a steamer sits where the couscous is cooked, absorbing the flavours from the stew. The lid to the steamer has holes around its edge so steam can escape. It is also possible to use a pot with a steamer insert. If the holes are too big the steamer can be lined with damp cheesecloth. There is little archaeological evidence of early diets including couscous, possibly because the original couscoussière was probably made from organic materials which could not survive extended exposure to the elements.
Instant couscous
The couscous that is sold in most Western supermarkets have been pre-steamed and dried, the package directions usually instruct to add a small amount of boiling water or stock to the couscous and to cover tightly for 5 minutes. The couscous swells and within a few minutes it is ready to fluff with a fork and serve. Pre-steamed couscous takes less time to prepare than regular couscous, most dried pasta, or dried grains (such as rice).
Couscous or kuskus as it is known in Morocco, Algeria, Tunisia, Libya and Egypt. Couscous is not a rice, it granules are made from semolina (coarsely ground durum wheat) or, in some regions, from coarsely ground barley or pearl millet. In Brazil, the traditional couscous is made from pre-cooked sweet-corn flakes.
Traditional couscous requires considerable preparation time and is usually steamed. Properly cooked couscous should be light and fluffy, not gummy or gritty; steam the couscous two to three times to achieve this consistency.
with a ratio of water to cous cous 2:1 boil water, add cous cous take off hob, leave on counter, add butter if desired, leave until all water is gone. eat.
with a ratio of water to cous cous 2:1 boil water, add cous cous take off hob, leave on counter, add butter if desired, leave until all water is gone. eat.
Cous Cous is tiny pearls of pasta. It is cooked with boiling water just like any other pasta, except you need to have the right amount of water because it all gets absorbed like when you make rice. Cos Cous is used widely in the Middle East and many things can be added to it to make it more flavorful. If you are making dumplings you cannot use Cous Cous.