Serves4
- 10 to 15 minutessoaking time
FROM THE SPLENDID TABLE’S HOW TO EAT SUPPER BY LYNNE ROSSETTO KASPER AND SALLY SWIFT
April 2008
This is the all-embracing side dish. Couscous is already cooked when we buy it. All you need to do is rehydrate the grains. My Morrocan-born French teacher showed me this technique. You could do this hours ahead and keep it covered until you are ready to eat. Serve the couscous at room temperature or heat in a 350ºF oven in a covered baking dish for 15 minutes.
-
2
cups
whole-wheat couscous
-
1/2
teaspoon
salt
-
2 to 3
cups
water
-
In a medium bowl, combine the couscous and salt. Drizzle with about 1/2 cup water. Gently toss and rub the couscous between your palms to moisten it evenly. Let it stand for a few minutes so the grains can fully absorb the water.
-
Repeat the process at least four times, tasting the grains as you go. When they are close to tender, stop adding water. Once they absorb the last addition, they will be fluffy and light.
Cook to Cook Regular Semolina couscous can be handled the same way.
