What you will need...
- 250gms of plain uncooked couscous
- 1 Chicken stock cube made up to 1/2 liter of stock
- Measure out couscous into a large mixing bowl. I use a glass Pyrex dish so I can easily see when water is absorbed
- (Optional) - you can rinse couscous in cold water and then drain using a sieve, then pat dry with kitchen towel to remove excess liquid. However you do loose a certain amount of couscous through the sieve
- Boil the kettle and make up stock, ensuring the stock cube is completely dissolved. I tend to use stock cubes that have no added salt and no hydrogenated fat where possible
- Pop the stock in the microwave for a few extra second to ensure it is at boiling point once more (lots of bubbles and steam
- Pour stock over couscous so that the water level is about a cm over the line of the couscous
- Quickly add a plate or some kind of lid that covers top of bowl and leave for 10-15 mins
- Once stock has complete been absorbed, take off lid and stir
Too much liquid over couscous, with lid on place in microwave for 1-2 mins and then leave to stand as above
Couscous texture is still on the hard side after first steaming attempt. Reheat remaining stock to the boil again in microwave and pour over couscous, add lid and leave to steam for a second time
Serving:
I use one of my non stick egg rings place on the plate, spoon in couscous until filled to the rim. Then carefully remove egg ring and you have a nicely presented portion of couscous that can be garnished with a fresh parsley leaf
