12 minutes
A rich, buttery couscous dish with tender and fluffy grains, enhanced by a subtle nutty aroma.
tablespoons
Couscous
cups
cups
cups
teaspoons
to taste
1. Melt Butter
Start by melting 2 tablespoons of unsalted butter in a medium saucepan over medium-high heat.
2. Cook Couscous
Once the butter has melted, add 2 cups of couscous to the pan. Cook the couscous for about 5 minutes, stirring occasionally, until the grains just start to brown.
3. Add Liquids and Salt
Next, pour in 1 cup of water and 1 cup of chicken broth, and add 1 teaspoon of salt. Stir everything together to ensure the couscous is evenly coated with the liquid.
4. Steam Couscous
Cover the saucepan and remove it from the heat, allowing the couscous to steam for about 7 minutes.
5. Fluff and Season
After 7 minutes, uncover the saucepan and fluff the couscous with a fork. Finally, season with pepper to taste.
The flavor of your couscous relies heavily on the stock you use. Opt for homemade or high-quality store-bought stock for the best flavor base.
For a deeper, richer flavor, brown the butter before adding it to the stock. Cook the butter over medium heat until it turns a nutty brown color, then proceed with the recipe. Keep a close eye on it, as butter can go from browned to burned very quickly.
Use a fork to fluff the couscous gently, separating the grains without compacting them. This ensures a light, fluffy texture that's characteristic of perfectly cooked couscous.
Before adding the couscous to the boiling stock, consider toasting it in a dry pan over medium heat until golden brown. This will give it a nuttier flavor and help prevent clumping.
Don't just rely on the initial seasoning of the stock. Once the couscous has absorbed the liquid, taste and adjust the seasoning with more salt, pepper, or even a squeeze of lemon juice to brighten the dish.
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