How to Ensure Perfectly Cooked Couscous

Published on Thursday, March 19, 2009, by CHOW Video Team / Edit Post

How to Ensure Perfectly Cooked Couscous

Banish soggy couscous from your kitchen. Craig von Foerster, executive chef of the Post Ranch Inn’s Sierra Mar Restaurant, demonstrates a method that results in evenly cooked couscous every time.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

ALLCHOW Tip
POST A COMMENT |3 Comments

COMMENT

  • I like your tip for couscous as well as the other for bronzed salmon. Your simple helpful pointers may be just the problem-solver some appreciate soul needs. Thanks.

    BTW -a very similar method was shown to me by a good friend from Casablanca, who was also owner of a Moroccan restaurant in Long Beach, CA. It was a meat dish with a prune sauce bedded in couscous. Delicious.

  • I've had very good results steaming my couscous. Comes out nice and fluffy and you can't use too much water.

  • I often have couscous as part of my packed lunch to take for work, and I've perfected the cooking process. Same volume of boiling water to grain, pour the water over the grain then stick a lid on it for 5 minutes. Mix it up with your fingers to separate the grains, and finish with a drizzle of oil and a sprinkle of salt.