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Craig Claiborne

Couscous

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Preparation info
  • About

    6 cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

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

Method

  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 a

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