Cooking the perfect couscous may seem easy and generally it is, but it is also very easy for it to go very wrong. I should know, I’ve had enough couscous catastrophes to last me a lifetime; too wet, too dry, too clumpy – if there is a couscous calamity out there, I’ve suffered it!
In spite of my failings over the years, I’ve persevered with my mediocre attempts until I finally figured out the key to good couscous: olive oil…and your index finger. Sounds a bit strange? It’s really not. In fact, the key to my couscous conundrum is surprisingly simple – the trick is to lightly oil the grains before adding the boiling water. This simple act will produce clump free, fluffy couscous every time. I’ve been following this simple method for years now and I’ve been enjoying the perfect couscous ever since – now so can you.
For more delicious Moroccan recipes please click here, or if you would like to read on about Moroccan food, please click here
the muddled pantry 