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How do I get my couscous to be light and fluffy like in Morocco?

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Whenever I make couscous, it turns out sticky and clumpy. What’s the secret to making light, fluffy couscous like they do in Morocco?

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The key is to steam the couscous rather than just boiling it. Traditionally, it’s steamed three times over a pot of simmering broth, which makes it light and fluffy.

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Before steaming, rub the dry couscous with olive oil to coat each grain. This prevents clumping and helps the grains stay separate when cooked.

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Make sure to fluff the couscous with a fork after each round of steaming. This helps break up any clumps and keeps it airy.

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If you don’t have a couscoussier (steamer), you can place a fine-mesh sieve over a pot of simmering water as a substitute. Just make sure to fluff it in between.

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