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

<p>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.<br /> 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”<br /> I am a full time employee. I record all the videos by my self.<br /> 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.</p>

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