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What’s the secret to making fluffy Moroccan couscous?

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Every time I make couscous, it turns out clumpy and dry. I want to achieve that light, fluffy texture you find in traditional Moroccan homes. What am I doing wrong?

4 Answers
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Try steaming the couscous in a steamer (couscoussier) instead of boiling it. First, drizzle it with a little olive oil, rub it between your hands, and let it steam over boiling water for 15 minutes. Repeat this 2-3 times.

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Make sure to fluff the couscous with a fork after each steaming round. Add some cold water between steamings to keep the grains separate and moist.

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I use a mixture of warm water and olive oil to hydrate the couscous before steaming. This prevents it from sticking together and ensures a light, fluffy texture.

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Don’t forget to let the couscous rest for a few minutes after the final steam. Fluff it again and serve immediately. This ensures the grains are perfectly airy.

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