Cous­cous The Right Way

Serve with tagine, curry, stew or any dish that has lots of sauce. I spoon raisins or cur­rants on top of cous­cous dur­ing sec­ond steam­ing and serve it gar­nished with toasted sliv­ered almonds and chopped parsley.

3 cups cous­cous
1½  tsp kosher or sea salt
1½  tbsp olive oil
1½ cups warm water

Using hands, com­bine all ingre­di­ents in large bowl. Let sit about 15 min­utes. Rub mix­ture gen­tly but thor­oughly with hands to sep­a­rate grains. Trans­fer to top (steamer) sec­tion of cous­coussier. Steam 30 min­utes over boil­ing water or stock. Do not cover.

Return to bowl. Add 1 cup cold water. Stir well. Let sit 5 to 10 min. Break up any lumps with spoon. (Cous­cous can be made ahead up to this point.) Return to steamer; cook about 15 min. or until ten­der and fluffy.

Makes 4 to 6 servings.

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