Steamed Couscous Recipe
Yield: 12 cupsRecipe by luhu.jp
Ingredients:
4 cup: Medium couscous,
1 tsp: 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
Cooks Illustrated March/April 1995
Submitted By DIANE LAZARUS On 02-13-95
Source from luhu.jp
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
Cooks Illustrated March/April 1995
Submitted By DIANE LAZARUS On 02-13-95
Source from luhu.jp