You should try steaming it. That way it only absorbs as much water as it needs. Also, I've only ever called it mediterranean or pearl couscous.

I just make it like pasta.

Anonymous wrote:I like to toast the cous cous in a skillet. Just until it's lightly toasted. Gives it a nutter flavor and it's never gummy.

After you toast the cous cous, do you add it to already boiling water, or do you add tap water to the pot with the toasted cous cous and then bring it to a boil? If the latter, the cooking time is affected, right?

I like to toast the cous cous in a skillet. Just until it's lightly toasted. Gives it a nutter flavor and it's never gummy.

Anonymous wrote:I use Trader Joe’s and it always comes out fine.

This is what I use and follow the directions on the box. It always comes out fine.

Gross.

I use Trader Joe’s and it always comes out fine.

Anonymous wrote:You seem to be over cooking it or adding too much water. Adjust water / cooking time. Also, once cooking stops, open the pot and fluff it well and let the steam air out.

OP here. I follow the box advice to the T, including how much water to add and length of cooking time. I can’t remember what brand I’ve bought, I can try another brand, I guess.

Regarding your tip to remove the lid at the end and fluff, the box insteuctions say to leave the lid on for 5 min, and then open and fluff, so that’s what I’ve been doing. I’ll try your way (although usually there is a little liquid left at the end that won’t get absorbed if I remove the lid immediately- do you just drain that off?).

Or change brand, maybe the brand is not great.

You seem to be over cooking it or adding too much water. Adjust water / cooking time. Also, once cooking stops, open the pot and fluff it well and let the steam air out.

I really like this style of cous cous, but whenever I cook it - and follow the instructions on the box - it turns out so gummy.

Any cooking tips for me? Thanks.