Jeni Wright, Eric Treuille, Le Cordon Bleu

Couscous

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Most couscous is pre-cooked, and only needs moistening and steaming according to packet instructions. The method shown here gives a richer result. Serve it as a side dish, mixed with finely chopped nuts, dried fruits or fresh herbs.
  1. Put 250 g couscous in a lightly buttered pan. Add 500 ml hot water; stir with a fork until well blended.

  2. Cook couscous over a medium-high heat for 5-10 minutes. Lower the heat and stir in 50 g butter.

  3. Stir with a fork to fluff up and separate the grains, and coat them with the melted butter.