Buttered couscous – traditional method

Buttered couscous – traditional method

By
From
Arabesque
Serves
1
Photographer
William Meppem

Ingredients

Quantity Ingredient
60g couscous
cold water, to moisten
few teaspoons olive oil
salt and pepper
aromatics
1/2 teaspoon butter

Method

  1. Sprinkle the couscous in a shallow dish, add a quarter of a cup of cold water and let it sit for 10 minutes. This helps start the softening and swelling process. Then rake it through with your fingers. Add a teaspoon of olive oil, and lightly salt and pepper.
  2. Line a steamer or couscoussier with a damp cloth. Sit it on top of boiling water flavoured with aromatics if desired – such as a cinnamon stick, half an onion, lemon peel and a few twigs of thyme. Tip the couscous into the top section, steam for 15 minutes and then pour it onto tray. Fork it through lightly and allow it to cool for about 5 minutes. Sprinkle it with a tablespoon cold water and pour a teaspoon of oil onto your hands. Rub the couscous between the palms of your hands to break down clumps into individual grains. This will take about 5 minutes. Put the couscous back into the cloth and steam it again for about 20 minutes.
  3. Pour out and fork the butter through thoroughly.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again