Steamed couscous

Steamed couscous

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. This traditional method takes a bit longer, but achieves a lighter, fluffier result. Sprinkle 250 g couscous in a shallow dish, add 250 ml cold water and let it sit for 10 minutes. Then rake it through with your fingers. Add 1 tablespoon of olive oil, and lightly season with sea salt and freshly ground black pepper. 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 zest and a few sprigs of thyme. Tip the couscous into the top section, steam for 15 minutes, then pour it onto a tray. Fork it through lightly and allow it to cool for about 5 minutes. Sprinkle it with 4 tablespoons cold water and pour 1 tablespoon 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. Pour out and fork 1 teaspoon butter through thoroughly.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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