Every SINGLE time I make cous cous

[Anonymous]

Anonymous wrote:Instead of using the boxed couscous, use the real stuff. I make it at least two times a month. It's pretty easy and tastes SO much better than the boxed stuff. Think, canned green beans compared to fresh.

Just rinse couscous. Steam. Take out, fluff with a pat of smen (or butter if you can't make or get your hands on the smen), put back in for twenty minutes, take out and fluff, back in, out and so on about four times.

The trick is steaming it over the veggies and meat.

Hmm...I think I'll make it tonight!

Steam how? What is smen??

[Anonymous]

Isn't the stuff you're steaming still the boxed stuff? I understand making fresh pasta, but I can't imagine making my own couscous.

[Anonymous]

Anonymous wrote:Isn't the stuff you're steaming still the boxed stuff? I understand making fresh pasta, but I can't imagine making my own couscous.

Ditto - what is "real" couscous. I buy it in the big plastic containers (versus the ones that have seasoning mixed in). But I don't think it is different from the box. And how would you steam it? It is so small.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Instead of using the boxed couscous, use the real stuff. I make it at least two times a month. It's pretty easy and tastes SO much better than the boxed stuff. Think, canned green beans compared to fresh.

Just rinse couscous. Steam. Take out, fluff with a pat of smen (or butter if you can't make or get your hands on the smen), put back in for twenty minutes, take out and fluff, back in, out and so on about four times.

The trick is steaming it over the veggies and meat.

Hmm...I think I'll make it tonight!

Steam how? What is smen??

Not PP, but couscous is essentially cooking from steam:

However, note, that if you put boiling water into a bowl, particularly a glass bowl, make sure the bowl can handle that temperature and you temper the bowl by running it under hot water. You can't use a cold bowl and boiling water, it will break the bowl.