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