Steamed couscous
12 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Medium couscous |
| 1 | teaspoon | Salt |
Directions
1. Place couscous in fine strainer and rinse under cold running water. Dump into large bowl and let stand until grains swell, about 10 minutes. Break up lumps with fingers.
2. Fill a large steamer pot or stockpot with water. Set up steamer or set a metal colander over the pot, leaving 4 inches between water and bottom of colander. Use a damp cheesecloth to seal the gap around the rim of the pot. Carefully pour couscous into the steamer or colander.
Steam, uncovered, over simmering water for 15 minutes.
3. Pour couscous onto large, rimmed baking sheet. Sprinkle with 1 cup cold water and salt; use long fork or oiled hands to spread couscous and break up any lumps. Set aside for at least 5 minutes Can be covered with paper towels and stored at room temperature for up to 8 hours.
4. Add water to pot, making sure there is enough room between simmering water and steamer bottom. Carefully pour couscous into steamer or colander, steam, uncovered, over simmering water for 20 minutes
Cook's Illustrated March/April 1995 Submitted By DIANE LAZARUS On 02-13-95
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