Sweet Apple Couscous Recipe on Food52 (2024)

FAQs

What needs to be added to couscous before we can eat it? ›

The good news is that the couscous sold in most Western supermarkets is a pre-cooked type. It is steamed and dried before being packaged so only needs to be rehydrated by covering with boiling water or stock (broth). Cover tightly and leave to stand for 5 minutes before fluffing with a fork.

Too Much Water: Stick to the 1:1.5 ratio to avoid mushy couscous. Underseasoning: Don't forget to season your water with a pinch of salt.

Cooking couscous is easy, especially once you nail the couscous water ratio! You'll need 1 ¼ cups water or broth per 1 cup of Golden Couscous. After you bring your water or broth to a boil with a ½ teaspoon of salt, add your couscous.

Couscous can be served as a side dish or a main meal, and goes well with beef, chicken, fish, lamb or as part of a vegetarian meal (with beans, tofu, etc.) You can also stir in additional ingredients (vegetables, nuts, dried fruit) to add something special to your couscous and make it a more substantial dish.

Add couscous to boiling water

Stir the toasted couscous in the boiling water. Cover the sauce pan and remove from heat or turn the heat off immediately. Let the couscous sit undisturbed for about 10 minutes until it has absorbed all the water. Uncover and fluff with a fork.

There's no need to wash or rinse the couscous before cooking it as it doesn't contain starch. The butter/oil is optional, but it will help the grains to separate so it's recommended. Add the couscous to boiling water, and then take it off of the heat to avoid it overcooking.

Couscous is a traditional Berber dish of semolina(granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya.

Allow around 60g of dried couscous per person, which is combined with 90ml of boiled water (using the ratio of 1:1 1/2). Simply pour the hot water onto the couscous, cover and leave for 10 minutes while the couscous absorbs the water.

You don't let it sit long enough.

Those tiny granules of couscous need time to soften. Make sure your pot remains covered to capture the steam from the hot water. Otherwise, you run the risk of undercooking your couscous, causing it to be chewy or crunchy.

Bring water to a boil. Add couscous and salt. Return to a boil, then reduce heat to a simmer, cover and cook until tender, about 15 minutes. Drain off any remaining water.

How to spice couscous? ›

Paprika: Imparts a sweet, slightly smoky flavor and a vibrant color. Minced Shallot: Provides a subtle, sweet flavor with a hint of sharpness. Low-Sodium Chicken Broth: Infuses the couscous with a savory, umami depth.

Throw in some herbs and spices

Add some cumin, paprika or turmeric (or create a spice mix that you love) to the cooking water for a subtle warmth and depth. Alternatively, toss the cooked couscous with fresh herbs like mint, parsley or coriander for a burst of freshness.

Use a ratio of 1½ cups of water per 1 cup of couscous. Bring the water to a boil either on the stove or in the microwave. Pour the couscous into the boiling water, cover, and let sit for 5 to 10 minutes. When the granules have absorbed all the liquid, fluff the cooked couscous with a fork and serve.

Regular couscous doesn't have to be boiled, it merely has to be mixed with boiling hot water and left for 10 minutes to absorb the water and swell up. It makes for a great main ingredient for instant meals. These couscous pouches can be mixed with different flavourings, vegetables, mushrooms and herbs.

While couscous and white rice have almost the same amount of calories per 100 grams, couscous contains more protein and higher amounts of vitamins and minerals so can be considered a healthier option in those departments. Both grains can support weight loss when incoporated into a balanced, healthy diet.

Reheat in the microwave oven. Couscous and pilaf can also be reheated over medium low heat in a saucepan on the stove, stirring occasionally.

I cook couscous with a third more water then the amount of cous cous, then throw some butter in to stop it drying out. Big fan of cous cous, it just takes on any flavour you throw at it, soy sauce, chicken stock, chilli sauce, whatever. All good.

What Is Couscous? Couscous is a type of pasta that's made from semolina wheat flour and water. The subtle nutty flavor of couscous makes it a versatile ingredient that can be combined with fruits, vegetables and meats to create an excellent main or side dish.