Bon Appétit Food Deliciousness: How To Make The Perfect Cous Cous Bon Appétit Food Deliciousness: How To Make The Perfect Cous Cous

Bon Appétit Food Deliciousness: How To Make The Perfect Cous Cous

August 1, 2017

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Whipping up a well-prepared (not out of the box) cous cous might seem like a tricky task for the novice cook, but it doesn’t have to be. Here’s a step-by-step guide to help you create delicious cous cous with confidence.

It’s all in the stock: You’re going to want a flavorful stock to cook your cous cous in, and garlic, cinnamon, butter and stalk is a great place to start. You’re not going to want to bring your chicken stock broth to a full simmer, just heat it enough for the salt to dissolve and let cool to room temp.

Strain the liquid over your dried cous cous and give it about 10-15 minutes to soak it all up, before rubbing out clumps.

Steam that cous cous: After you’ve rubbed out all the clumps, transfer your cous cous to a steamer basket lined with a cheesecloth. Level it out for equal steamage and occasionally stir it during the steaming process to get a balanced steam over all of your cous cous.

Transfer your cous cous to a baking sheet, pour some cold water over it and break it up with your hands before putting it back in for a second round of steaming.

Add the finishing touches: After you’ve removed your cous cous from a second round of steaming, spread it back out on a baking sheet. Add some browned butter and salt to taste. Fluff your cous cous and serve.