The signature starch of North Africa, couscous is a fine pellet of pasta, made from semolina. Traditionally it is a laborious preparation, baked and steamed for over an hour. Fortunately, today however, most stores sell it in an instant form and only water and butter need to be added. For more luxuriant preparation, nuts, raisins, caraway and fennel seeds can be added. Couscous is ideal with lamb and chicken stews. |
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Great with Lamb
Fluff with fork
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Total Time : |
15 minutes |
Active Time: |
15 minutes |
Serves: |
6 people |
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Place the water, salt and butter in a large pot and bring to the boil |
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As soon as the butter has melted, remove from the heat and add the couscous. Stir in vigorously |
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Cover and allow swelling for ±10 minutes. |
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Fluff up with a fork, adding a little more boiling water if it seems too dry, and transfer to a serving plate |
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2 cups water |
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1 teaspoon salt |
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2 tablespoon butter |
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2 cups couscous |
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