By: EatingWell User
Bad method; poor instructions; incorrect quantities
Following the instructions in this recipe resulted in cous-cous that was hard and dry in the middle. The problem with this recipe is that the method is wrong. Frying the cous-cous in oil before adding the liquid seals the outside of each grain of pasta, and makes it much more difficult for it to absorb the cooking liquid. For this recipe to work properly, the cous-cous should be par-boiled FIRST, and THEN saut+¬ed in the oil with the vegetables. Alternatively, the amount of cooking liquid should be increased to a 2:1 ratio (2 cups liquid for each cup cous-cous), and the cooking time increased to approximately 20 minutes.
As it stands this recipe is a serious loser. If you don't know enough about cooking to spot the faults in it, don't try it. You will be disappointed.
Pros: Flavour accectable
Cons: Texture very poor