Organic Wholemeal cous cous granules have already been steamed and dried which makes them a super quick to prepare ingredient. They are ‘cooked’ by simply reconstituting them in boiling water. For this reason couscous lends itself to absorb flavour if you use stock instead of water. It has a mild flavour itself but comes alive when tossed with the spices and flavours of Morocco or grilled Mediterranean vegetables.
It is important to measure the quantities of couscous and water. Most packets recommend a ratio of 1:1 or 1:2; it can vary. I have found 1 cup of couscous to 1 and 2/3 water successful.
The aim is to have a light, dry consistency. If it feels wet, place it on a low heat until the moisture has evaporated.
Remember that it will expand considerably; 1 cup of raw will yield 4 cups of cooked.
1. Measure the required amount of couscous into a dish or pan that can be sealed with a tight lid.
2. Pour over the boiling water and give one stir to mix before placing the lid.
3. Allow to sit for 10 or 15 minutes and then loosen it up with a fork or gently crumble any lumps with your fingers.