Basic Couscous

If I have chicken broth on hand, I will forgo the instructions on the couscous packaging and prepare it the Cook’s Illustrated way.  Toasting the grains in butter adds a slightly nutty taste to the couscous.

Basic Couscous – Cook’s Illustrated, Jan. / Feb. 2011

  • 2 tbp. butter
  • 2 cups couscous
  • 1 cup water
  • 1 cup low-sodium chicken broth
  • 1 tsp. table salt
  • pepper

Heat butter in a medium saucepan over medium-high heat.  When foaming subsides, add the couscous and cook, stirring frequently, until grains are just beginning to brown (about 5 min.). Add water, broth, and salt.  Stir briefly to combine, then cover the pan and remove it from the heat.  Let stand until the grains are tender (about 7 min.).  Uncover and fluff grains with a fork. Season with pepper to taste.

Serves – 4-6
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One thought on “Basic Couscous

  1. Pingback: Roasted Vegetable and Quinoa Salad with Pistachios « ihearthomemade

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