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The Easy however Shocking Method for Cooking Good Fluffy Couscous, In line with a Moroccan Chef

Why It Works

  • Briefly soaking the couscous with water earlier than cooking permits the grains to swell and soften, guaranteeing a light-weight and fluffy texture.
  • Beginning with chilly or room temperature water, as an alternative of boiling water like most strategies, promotes even water absorption with out the danger of the grains sticking collectively.
  • Baking the couscous slowly within the oven promotes even cooking, guaranteeing mild, fluffy, separated couscous grains.

In Morocco and throughout North Africa, couscous is greater than only a carbohydrate staple—it is a meal with immense cultural significance. Historically served on Fridays, couscous—which in North Africa refers not simply to the cooked semolina grains however to the whole dish it is served with—marks the top of the week and is supposed to be shared amongst family and friends. Its cultural significance is clear within the particular care taken in its preparation, the beneficiant parts made, and the communal fashion wherein it’s served. Whereas the strategies and components can fluctuate amongst households and areas, couscous persistently holds its place as a unifying meal, expressing hospitality, care, and a love of sharing good meals.

Severe Eats / Amanda Suarez


Couscous as an Total Dish

If you hear “couscous” within the Moroccan context, it usually means the cooked couscous grains topped with lamb or rooster and a variety of greens, cooked in an fragrant broth. For instance, Friday couscous, also referred to as seven greens couscous, options massive items of pumpkin, carrots, zucchini, turnips, and cabbage, with every vegetable cooked to perfection so they keep their form and vibrant colours. One other sort of Moroccan couscous, rooster t’faya options rooster with a aromatic caramelized onion and raisin sauce served on high of couscous grains. 

The Origins of Couscous

The precise origin of couscous is debated amongst historians, nonetheless, it’s extensively accepted that couscous started with the Amazigh (aka Berbers), the indigenous individuals of North Africa, notably in areas that are actually Morocco, Algeria, and Tunisia. Historic references, together with these by thirteenth century Arab geographers, spotlight couscous (referencing the whole meal) as a staple in North African delicacies. By the sixteenth century, it had gained widespread recognition all through the area.

Over time, couscous turned a meal deeply related to group and custom, symbolizing the enjoyment of gathering. Its progress in recognition can largely be attributed to the truth that it’s created from semolina, a extensively out there and simply harvested grain within the area. Dried couscous additionally shops simply and is straightforward to arrange, requiring little greater than  flour and water, making it splendid for North Africa’s arid, sizzling local weather. Its versatility and the truth that it enhances a wide range of proteins and greens additionally contribute to its historic and ongoing recognition, as does the truth that it could possibly simply be made in massive parts, excellent for feeding teams. It’s nonetheless usually served on Fridays in Morocco after “Jumu’ah,” the weekly Islamic prayer, as a approach of celebrating connection and togetherness.

How Couscous Grains Are Historically Made and Cooked in Morocco

Couscous is historically created from semolina, a coarsely floor durum wheat flour, which is sprinkled with water till a dough types after which hand-rolled and pressed via a sieve till it separates into tiny grains. This handmade methodology remains to be frequent in some rural areas in North Africa, although most couscous in at present’s markets is machine processed.  

On this conventional handmade methodology, coarse semolina flour is moistened with water and formed by hand into small balls. These balls are then pressed via a sequence of sieves of various mesh sizes, step by step creating finer and finer granules. Every sieving stage leads to a unique dimension of couscous, from coarse to high-quality, and varied sizes are offered individually. Individuals select the dimensions of their couscous primarily based on their private desire. Positive couscous is comparable in dimension to grains of sand, the medium coarse is barely bigger than the high-quality one, and the coarse barely bigger than the medium one. The medium dimension is quite common and is the dimensions offered in western supermarkets.

The granules are then cooked in a two-part steamer often called a “couscoussière.” The underside portion holds a flavorful broth with chunks of protein (usually lamb, beef, or rooster), greens, and spices, whereas the highest holds the couscous grains, that are positioned above the simmering broth. The steam from the simmering broth cooks the grains above. Couscous is historically steamed in three rounds, every spherical separated by fluffing the couscous with fingers or a fork to stop clumping and to make sure even cooking. This steaming course of infuses the couscous with the delicate taste of the spices and aromatics from the simmering stew beneath, showcasing the time and care inherent in Moroccan cooking. 

This methodology of preparation is labor intensive, and even in Morocco making ready handmade couscous from scratch is much less and fewer frequent. As an alternative, it has turn out to be extra frequent to seek out ready couscous that has been par-steamed and dried, usually labeled as “prompt” couscous, related to what’s present in most US markets. Whereas hand-prepared couscous is incomparable, with the suitable method, it’s nonetheless potential to rework store-bought par-cooked dried couscous into completely cooked, fluffy couscous that even I, a Moroccan chef, can affirm is scrumptious and worthy of serving to my household. Right here’s my distinctive method for remodeling store-bought couscous at house.

How you can Put together Retailer-Purchased Couscous With a Fluffy Texture

As talked about above, exterior of North Africa, the well timed steaming methodology of creating couscous is never utilized by house cooks. As an alternative, packaged couscous has turn out to be a preferred quick-cooking staple, usually offered as an “prompt” model that has been pre-steamed and dried. This implies it solely requires a short rehydration earlier than consuming, which is far sooner than the standard three-step steaming course of utilized in Morocco.

Severe Eats / Amanda Suarez


Most prompt couscous is ready by merely including boiling water, overlaying, and permitting it to steam. Whereas fast and handy, this methodology usually results in couscous that is overcooked, sticky, and clumpy moderately than having the tender, fluffy texture of conventional Moroccan couscous. Nevertheless, with a barely extra cautious method, it’s potential with the grocery store ppackaged varieties to attain fluffy and “al dente” couscous, much like what you’d expertise with top quality couscous in Morocco. My methodology for making ready store-bought couscous that yields a light-weight and fluffy texture entails briefly rehydrating the couscous grains with room temperature water, then heating them within the oven to complete cooking them. Listed below are my tricks to get one of the best outcomes.

  • Search out top quality couscous. As is true with many recipes, the extra easy the recipe, the extra vital it’s to begin with top quality components to ensure one of the best outcomes. When deciding on couscous, ensure you buy couscous made with 100% semolina durum wheat. The manufacturers I like to recommend are Dari, Tria, and Mazyana, which could be bought as specialty markets or on-line.
  • Soak the grains with room temperature liquid. Regardless of what the bundle on your store-bought couscous might recommend, keep away from soaking prompt couscous with boiling broth or water. Boiling liquid generates an excessive amount of steam when initially being absorbed into the grains, which can trigger the couscous to overcook and stick collectively.
  • Begin with much less liquid than you’d anticipate. I can assure that almost all directions on store-bought couscous name for an excessive amount of liquid. Usually, half the really useful quantity of broth or water is adequate. Right here I’ve scaled down the usual ratio of liquid to grain and I name for about half the quantity of liquid that almost all recipes or boxed directions suggest.

Severe Eats / Amanda Suarez


To verify if the couscous has absorbed sufficient liquid, squeeze just a few grains of couscous between your fingers. If the grains really feel delicate however nonetheless maintain their form, they’ve absorbed sufficient. In the event that they really feel arduous, they haven’t absorbed sufficient liquid. If that is so, you’ll be able to add a further half cup of room temperature liquid and let the couscous soak for just a few extra minutes, then verify once more.  In the event that they really feel delicate and squishy (which gained’t occur with my method), they’ve absorbed an excessive amount of. 

  • Use a flavorful broth: For one of the best taste, I like to recommend utilizing a superb high quality inventory or broth (beef, rooster, and even vegetable broth will all work effectively) as an alternative of water. It will mimic the depth of taste from a conventional Moroccan couscous the place the grains take up the flavors of the steaming broth beneath.
  • Fluff along with your fingers: After the grains have absorbed the liquid, I like to recommend utilizing your fingers versus a fork to fluff them gently. With fingers we use our senses to the touch (and really feel) the grains whereas with a fork we have to use our eyes and the end result is not as environment friendly. Utilizing your fingers will permit you to separate the grains with extra precision and create a light-weight, ethereal texture.
  • End with olive oil or butter: As soon as the couscous has soaked, and earlier than it bakes within the oven, drizzle it with a little bit of olive oil or melted butter and toss to coat evenly earlier than heating the couscous. This not solely provides taste, however the coating of fats additionally promotes even cooking of the grains within the oven, and ensures the grains gained’t stick collectively.
  • Bake within the oven: The light, regular warmth of the oven is the easiest way to heat the couscous earlier than serving. The couscous isn’t actually cooking additional at this stage, however it’s warming via and softening to the best fluffy tender texture, with out operating the danger of the grains sticking collectively, which occurs when boiling water is poured over couscous.

The Easy however Shocking Method for Cooking Good Fluffy Couscous, In line with a Moroccan Chef



Cook dinner Mode
(Hold display awake)

  • 3 cups (510g) dry couscous (see notes)

  • 1 1/2 cups (360g) chilly or room temperature homemade chicken or vegetable inventory or retailer purchased low-sodium rooster or vegetable broth or water, plus extra as wanted

  • 1/2 teaspoon Diamond Crystal kosher salt; for desk salt or high-quality sea salt use half by quantity, plus extra to style

  • 3 tablespoons (45ml) olive oil or melted butter 

  1. Regulate oven rack to center place and preheat oven to 350℉ (175℃).  In a 9- by 13-inch baking dish, add couscous and pour the liquid over high. Use your fingers to combine the couscous evenly, ensuring all of the grains are moistened. Let sit at room temperature till all liquid is absorbed, about quarter-hour. 

    Severe Eats / Amanda Suarez


  2. Use your fingers (or a fork) to separate the grains of couscous till mild, fluffy, and effectively separated. Examine their consistency—the grains ought to be plump however nonetheless maintain their form when pressed between two fingers. In case your couscous remains to be arduous, add 1/2 cup of inventory, broth, or water, let sit for 15 extra minutes, and fluff once more. 

    Severe Eats / Amanda Suarez


  3. Add salt and olive oil or melted butter to grains and use fingers to combine completely. 

    Severe Eats / Amanda Suarez


  4. Cowl tightly with foil and bake till couscous grains are absolutely tender and sizzling, 30 to 35 minutes. Fluff with a fork and season to style with salt. Serve.

    Severe Eats / Amanda Suarez


Particular Gear

 9- by 13-inch baking dish

Notes

When deciding on couscous, ensure you buy couscous made with 100% semolina durum wheat. The manufacturers I like to recommend are Dari, Tria, and Mazyana, which could be bought as specialty markets or on-line.

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