If I was a food purist and wanted to have couscous for dinner, I would soak the dry couscous in water and then steam it. But I think Ill save being a purist for retirement. Right now quick and easy saves the work day.
Until my husband and I went to Laziza restaurant on Davie, Id been cooking couscous by boiling two cups of water with a tablespoon of butter and adding one cup of couscous, turning the heat to a minimum and stirring constantly. It tasted okay, but.... I blamed its stickiness on the fact I didnt use the steam method.
Then, one night at Laziza, when my husband was waxing poetic about their couscous, which is not only moist and light but presented in the shape of a pyramid, the chef came out and gave me some advice that has transformed my couscous into something more apropos of restaurant quality.
Bring two cups of salted water almost to a boil (I still add the butter) and then add an equal measure of couscous. Give it a stir, turn off the heat and put a lid on it. Ten minutes later take off the lid, fluff it up and its perfect.
Now if only I could figure out a way to make the pyramid...
Laziza.ca | 1175 Davie
