Preparation info

  • About

    6 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups cracked wheat (couscous)
  • ½ cup water
  • ¼ cup butter


    1. Spread the wheat grains on a tray and sprinkle with the water. Mix lightly with the fingers to moisten all the grains.

    2. Drop grains lightly into a muslin-covered colander or into the top of a steamer. Do not pack solidly. Cover tightly and steam over boiling water for twenty minutes.

    3. Stir the grains lightly, breaking up the lumps. Cover and steam for twenty minutes longer. Stir the butter into the grains until it is all absorbed.

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