Claudia Rodens Basic Couscous Recipes

CLAUDIA RODEN'S BASIC COUSCOUS

Claudia Roden's Basic Couscous image

This is an extremely simple way to prepare couscous so that it is moist, tender, slightly chewy, and in individual grains rather than clumps. It is from the cookbook, "Arabesque: A Taste of Morocco, Turkey, and Lebanon", by Claudia Roden.

Provided by blucoat

Categories Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 1/4 cups couscous
1 1/4 cups warm water
1/4 teaspoon salt
2 tablespoons olive oil
1 1/2 tablespoons butter, cut into small pieces

Steps:

Mix warm water with salt. Place couscous into an oven-safe dish. Gradually add salted water, stirring vigorously so that it is absorbed evenly. Leave to swell for about 10 minutes, then mix in oil and rub the couscous between your hands above the bowl to air it and break up any lumps. That is the important part.
Put the dish in an oven preheated to 400F and heat through for 20 minutes, or until it is steaming hot. Before serving, work in butter and fluff it up again, breaking up any lumps.

Nutrition Facts : Calories 301.1, Fat 11.4, SaturatedFat 3.7, Cholesterol 11.4, Sodium 183, Carbohydrate 41.9, Fiber 2.7, Protein 6.9

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