Serves 8
20 min
Fluffy Couscous with Moroccan Technique
Recipe GLPR7db12df75ec7ea
A simple yet elegant Moroccan-inspired couscous dish that yields perfectly fluffy, separated grains. This foolproof technique uses a measured ratio of liquid to couscous and gentle handling to create light, tender couscous every time. Serve as a versatile side dish or light main course.
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Ingredients
3 cups dry couscous
1 1/2 cups cold or room temperature chicken or vegetable broth
1/2 teaspoon kosher salt, or to taste
3 tablespoons olive oil or melted butter
Directions
Place the dry couscous in a large bowl and drizzle with the olive oil or melted butter, stirring gently with a fork to coat every grain evenly. This prevents clumping and ensures fluffy results.
Bring the cold or room temperature broth to a boil in a separate pot and add the salt to taste. Pour the boiling broth over the oiled couscous in the bowl.
Immediately cover the bowl tightly with plastic wrap or a lid and let sit undisturbed for 5 minutes. The steam will gently cook and fluff the couscous.
Remove the cover and fluff the couscous gently with a fork, breaking up any clumps and separating the grains. Work carefully to avoid crushing the delicate couscous.
If the couscous seems dry, add a splash more broth or water and let it rest for another minute before fluffing again. Serve warm.
