Cooking Couscous is real simple and easy. All depends on the amount of liquid you add in to it. These are the exact measurements  that you need to cook a restaurant style fluffy and soft textured  couscous.

This recipe is for 2 cups of raw  couscous………………………….

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Add a teaspoon full stock powder and enough salt to your taste in to a large pot. Without using the stock powder you  can directly use stock water (Broth)
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Add 2 cups of water in to the pot. For each cup of couscous add a cup of water or broth.
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Mix well.
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Add a table spoon full butter or olive oil in to the pot. This way its really easy to seperate the grains.
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Bring it to the boil and take out or switch off the stove.
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Add 2 cups of couscous in to the pot.
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Mix well.
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Cover the pot with a lid., and leave 5 minutes covered.
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After it will look like this.
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Fluff with a fork or a chopstick to seperate the grains.
Posted by:The Culinary Corner

Hi, I am Menaka. I was a teacher for 18 years and after migrating to Australia accidentally I found an amazing lady called " Mary" who directed me to become a chef.I studied 3 years while working and became a qualified chef. After I studied about baking and hospitality management. My son is very enthusiastic in video editing and wanted me to start recording my cooking.Thats the beginning of you tube channel "The Culinary Corner" I am a full time employee. I record all the videos by my self. As a child I started helping and cooking with my granny and I used to experiment and trying various cooking styles. That led me in this path very smoothly. I still try to experiment and adjust recipes to move with this busy and globalised world.

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