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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

When it comes to food and restaurants, Bon Appetit magazine is in a league of its own. The publication has been giving foodies around the globe tips and insider knowledge into the art of cooking since 1956, and they’re still just as in-the-know now as they were 61 years ago.

Of course times have changed over the decades and like many publications Bon Appetit has expanded into the world of video. Check out Bon Appetit’s informative and knowledgeable kitchen tips, recipes and restaurant guides to stay up on the latest dining destinations and food trends.

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.