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  2. 2 Tbsp butter
    2 cups couscous
    1 cup broth (she used chicken broth)
    1 cup water
    1 tsp salt

    Over medium high heat add butter to a medium saucepan and melt until foaming stops.

    Add couscous and cook for five minutes stirring frequently until the “grains”* begin to brown (called “the pilaf method’). Toasting the couscous this way brings out more depth of flavor and coats individual pieces of couscous to decrease sticking.

    Add the broth, water, and salt. She did not specify but most couscous recipes have the liquid at boiling temperature, so maybe bring to a simmer before the next step or nuke liquid in the microwave before adding to couscous.

    Cover the pan and move it off the heat. Let it sit for 7 minutes. That’s going to finish the cooking.

    She did not specify, but most recipes suggest fluffing with a fork before serving.

    * couscous is not a grain but a type of pasta.

    The Mediterranean Dish offers a more in depth article with information about couscous including different types, tips for cooking success and a similar recipe on their website.

  4. It is not how you make couscous stop destroying this authentic dish. It is cooked in steam not water. How you feel if anyone take a beef burger and steam it. Respect the culture it is cooked in all the region of north africa in the steam not in water. This disrespectful for the culture and for the people.

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