1 cup of water to 2/3 of coucous is a tad to much, the couscous will actually be clumpy. try 1 cup of water to 1 cup of couscous, for the perfect grainy texture that's its meant to have.
11/05/2013 - 11:01pm
1 cup of couscous
1 cup of broth (1/2 bouillon cube & 1cup of water)
1-2 tablespoons of minced onions
1/2 tbsp butter
1/2 tbsp olive oil
capers to taste (2 teaspoons or so)
cilantro (finely chopped) to taste
Sautee onion in butter/oil. Add broth & capers. Bring to a boil. Add couscous. Cover, remove from heat. Let sit for 5 minutes. Add cilantro & fluff with a fork.
10/12/2013 - 8:10pm
Dude, the ratio of couscous to water is one to one. Duh.
08/23/2013 - 3:49pm
thank u ........
08/18/2013 - 9:57pm
Tabouleh is a must and now that tomatoes and herbs are easily available it is so easy to put this salad together.
07/29/2013 - 1:29pm
Thank you for the 5 mistakes to avoid. I have cous cous a lot, and like adding mushrooms,and diced chicken or pork to the Garlic, olive oil flavored pasta.
01/24/2013 - 1:03am
first of all, couscous, the original way of cooking it is to steam it .You should mention that fact when you
talk of cooking couscous.
04/13/2012 - 4:23pm
1 1/2 cups medium couscous
1 1/2 cups boiled water
1/4 cup lemon juice
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1 large red pepper, chopped
15 kalamata olives, pitted and chopped
Measure couscous into a large bowl. Add hot boiled water. Let stand 5 minutes.
Add all the other ingredients and toss. Can be eaten warm or cold. Keeps well in the fridge for up to 1 week.
01/31/2012 - 3:06pm
For a quick lunch, a can of tomatoes & zucchini heated then mixed with 1/2 cup couscous. Wait 5 minute and YUM!