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Couscous

  • 100 g Dry White Couscous or Dry Whole Wheat Couscous
  • 250 g Water or Stock
  • 1/4 t Medium-Grain Salt

Yields 300 g cooked quinoa.

  1. Toast (optional). Heat olive oil over medium-low heat. Stirring constantly, add couscous and toast 4-6 minutes until golden and aromatic.
  2. Cook. Add water. Bring to boil, cover, reduce heat to low, and cook 5 minutes (10 minutes for whole wheat couscous) until water is absorbed and kernels have popped.
  3. Rest. While covered, remove from heat and rest 5-30 minutes.
  4. Fluff couscous with a fork.

If there is a little bit of liquid in the bottom of the pan after simmering, you can remove from the heat but leave covered for 5 minutes for the remaining liquid to be absorbed.1

  1. Schecter, Anita. "Simple 3-Ingredient Couscous." The Spruce Eats. 12 March 2006. ↩

  2. Bittman, Mark. How to Cook Everything. 10th Anniversary Edition. Boston, MA: Houghton Mifflin Harcourt, 2008. "Simple White or Whole Wheat Couscous." 454. ↩