Couscous has settled into our kitchens, but it is prepared in different ways and not always correctly.
Couscous does not tolerate prolonged cooking. If you get distracted, instead of a fluffy pasta, you end up with a dense mass. David Davidov, the creator of a culinary blog, explained to The Takeout what we are doing wrong and how to fix it.
Couscous Cooks Itself
According to the expert, a common mistake for most people is not stirring the grains at the right time. Couscous is a pasta made from wheat grains, not an independent grain, and it begins to swell after water is added. If you lift the lid immediately or start stirring the mass too early, the process is interrupted. The texture of the side dish becomes sticky and uneven.
To avoid poor results, it is advised to:
- Pour boiling water or broth over the couscous;
- Immediately cover it with a lid;
- Let it sit for exactly 5 minutes;
- After that, fluff it with a fork and let it sit for another 1–2 minutes.
Why It's Better to Use Broth Instead of Water
The blogger recommended cooking couscous not in water, but in vegetable or chicken broth in a 1:1 ratio. The dish ends up with a deep, rich flavor. Nutritionist Ekaterina Stasyuk also suggested her option — milk.
A small portion of olive or butter enhances both the flavor notes and helps the grains not to stick together. There is no need to rinse the product after cooking.
