Steamed Couscous

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Steamed Couscous

Steamed Couscous

This is so beautifully nice and light –  Steamed Couscous. It is really wonderfully fluffy and so really easy to make –  I would not make it any other way. Soft and tasty with lovely unsalted butter. Some people use olive oil, I personally prefer butter but it must be unsalted butter –  there is something about the taste, not all unsalted butter is good, so choose a really good quality brand.

Don’t forget, you can you can make couscous completely from scratch, or you can buy the best quality prepared authentic couscous – this is what I prefer (I have my favourite brand – I won’t change from this make – perhaps I shouldn’t advertise it, so leave me a comment if you want to know!)

Nowadays, you will find lots of ready-made packet couscous but I prefer to make my own  – home-made is always best, and everyone can really tell the difference. I have to say there are lots of ways of making couscous, and this is my version as it is easy, quick and delicious. I have my girlie’s get together once a month and they love my couscous with lamb. This dish is from North Africa and it is really well-known there as it is a day-to-day dish that is traditionally ate often.

Most North African people have it in their home as it is easy to make and an economical way to make a really tasty dish. There are lots of ways of making the sauce to go with it. Have it with lamb or chicken or even beef. It is very popular during wedding ceremonies and then they make it with lamb. I am glad this dish is getting more frequently used in Europe as it is a very nice dish to  accompany any main dish.

Let see how I make it:

Print Recipe
Steamed Couscous
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 5 minute
Servings
portions
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 5 minute
Servings
portions
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Put the dried couscous in a large bowl then add the salt and mix well.
  2. Now add the water, stir lightly with the back of a spoon (just once) then cover with cling film, then pierce it with a knife, making one small hole.
  3. Immediately, put the bowl in the microwave for 3 mins (no more!) then take it out. Leave for 1 min then take the cling film off and turn out into a large bowl.
  4. Now with a fork, loosen it up, make sure you don't have any lumps.
  5. Now add the oil. Replace the cling film and put back in the microwave for a further 2 minutes. Remove, loosen it again with a fork and steam the couscous until you see the vapour come through the top, remove and then turn out in the bowl.
  6. Now add the butter and mix well make sure you do this very slowly or it will go into a mushy mess!
Recipe Notes

Don't add too much water - it will go soggy.

If you don't have a steamer put it in the microwave again covered of course.This method is ok for salads, but for a stew you really should steam it, as you get the best results.

 

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