1 1/2cupswater or broth chicken, beef, or vegetable stock may all be used as well
1tspbutter or olive oil optional for added flavor
1 1/4cupwater or broth chicken, beef, or vegetable stock may all be used as well
1cupdry Israeli couscous
a pinch of salt
Regular or 'Instant' Couscous
Start by measuring out the required ingredients, and place the dry couscous in a heat proof bowl.
Bring the liquid along with the butter or oil to a boil on the stove. Once boiling pour the liquid over top of the couscous. Stir once to ensure all the couscous is submerged, and then immediately cover the bowl with a lid, or large plate. Let the couscous sit for about 5 minutes for both regular and wholewheat couscous.
Once the couscous has absorbed all the liquid, remove the lid, and gently fluff up the couscous with a fork to break apart any clumps.
Season the couscous with salt and pepper if you like, then serve with your meal.
Cooking Israeli Couscous
Bring the liquid to a simmer on the stove, and then add the dry Israeli couscous. Cook the pearl couscous just as you would pasta for about 10 minutes or until al dente.
The grains will swell slightly and have a chewy texture. Season with salt and pepper.
Serve the Israeli couscous right away as a side for various stews, or cool it and turn it into a cold pasta style salad.
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How To Cook Couscous https://www.earthfoodandfire.com/how-to-cook-couscous/ May 29, 2019