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.