Couscous

Step 1

Couscous can be cooked instantly with a bit of boiling water, but for more flavor and a great texture it is worthwhile to steam it the way they do in Morocco.

Step 2

Allow about 1/4 cup uncooked couscous per person. Wash the couscous thoroughly in abundant water. Drain and spread out in a large shallow pan. Let the couscous rest for 15 minutes, then rub your hands through the couscous to break up any lumps.

Step 3

Set up a steamer. Add some aromatics such as ginger, garlic, herbs, and spices to the water. For 4 servings, put 1 cup couscous in the steamer basket (if the holes are large, line the basket with cheesecloth), cover, and steam for 20 minutes. Transfer the couscous back to the pan and break up any lumps with the back of a spoon. Sprinkle with 1/2 cup water and about 1/2 teaspoon salt. Mix in, using your fingers like a rake. Add 1 teaspoon butter and mix in with your fingers. Let the couscous rest for 15 minutes and steam again for 15 to 20 minutes. (The couscous can sit for some time before this final steaming.) Cover the couscous with a damp towel to keep it moist, and work out any lumps with your fingers.