Couscous is called كسكس in Arabic and Sekssu in Berber. Couscous is originally a Maghreb dish from the Berbers who used it as early as the 7th century. They hand roll it from scratch.
So many people refrain from hand rolling the couscous as it is time consuming and because it is available in stores in now days.
In some of the Maghreb countries, couscous is present in great occasions such as weddings and religious celebrations. Traditionally, it is served in Algeria with a stew spooned on top. The stew contains lamb, beef or poultry with vegetables.
Couscous is also present in certain regions of Algeria every weekend, usually on Fridays (weekends fall on Fridays and Saturdays), since all the family gather over the weekend.
Couscous is a versatile dish, it can be mixed with steamed vegetables, drizzled with olive , as a main dish or as a salad and obviously, there are several other recipes.
I usually do not follow the package instructions to prepare the store bought couscous. I like to prepare it my way and this is the way I do it, to get the lightest and fluffiest couscous ever.
How to prepare couscous
Steam the couscous for the first time
Steam the couscous for the second time
How to Prepare a Fluffy Couscous
Ingredients
- 3 cups fine couscous
- 1 tsp salt or to taste
- 6 to 7 cups water (or less)
- 2 tbsp olive oil
- 2 tbsp or more ghee, butter or olive oil
Instructions
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Put couscous in a large shallow dish.
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Add olive oil and salt then mix it with hands. Make sure to rub the couscous with hands until the oil is well incorporated.
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Sprinkle the couscous with water little by little. I have used 3 cups of water for the fine couscous but you may need more water for medium couscous.
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Mix the couscous with fingers only and let it absorb the water for about 2 minutes.
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Fluff the couscous with a folk first, then with your hands until all the grains are separated.
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Place the couscous in the top of a steamer.
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Place the top of the steamer on a pot half full of boiled water.
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Let the couscous steam for about 15 minutes or until the couscous doesn’t stick to your hand when you touch it.
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Pour the steamed couscous in the large shallow dish.
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Fluff it with a folk, then sprinkle water on it, a little bit at the time. I have used around 4 cups water for the fine couscous (I want a soft couscous). Again depending on the size of your couscous, you may need to add more or less water.
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Let the couscous absorb the water for about 5 minutes then fluff it with hands until the grains are separated.
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Steam again the couscous as you did the first time for about 20 minutes or until it is cooked (doesn’t stick to hands).
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Dump the couscous in a large shallow dish, fluff it with a folk, then add ghee, butter or olive oil (I personally prefer olive oil).
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The couscous is ready to be eaten with almost everything, with a stew, steamed vegetables, as a salad and you name it.
Recipe Notes
- The amount of water added to the couscous depends on the size of the grains and the quality of couscous.
- If you like your couscous to be on the dry side then add less water before steaming it the first time and before steaming it the second time.
- The couscous will look too soft if you add a lot of water and may look a little dry if you add less water. So add a little water at the time until you like the texture!