Moroccan Couscous from Mogador

1. 1

   Bring about 3 cups water to a boil.

2. 2

   Put the couscous in a bowl, sprinkle with the salt, and cover with enough of the boiling water to cover by about an inch.

3. 3

   Let sit for about 30 minutes, or until the liquid is absorbed.

4. 4

   If you are short on time, you can skip the last step of this recipe and merely sprinkle the couscous with water and put it in the microwave for a minute or two, always separating the grains with your fingers before serving.

5. 5

   Drizzle the oil over the grains, and gently rub them with your fingers to break apart any lumps.

6. 6

   Let sit for another 15 minutes.

7. 7

   Then, if you want, steam the couscous.

8. 8

   Set a couscoussier or a cheesecloth-lined vegetable steamer in a stockpot with a few inches of simmering water, broth, or soupy stew.

9. 9

   The couscous should sit not in the liquid but, rather, a few inches above it.

10. 10

    Try to keep the steam from escaping from the sides of the pot.

11. 11

    Set a timer for 15 minutes once you start seeing steam rise through the couscous.

* Per serving · 4 servings · Values may vary.

No additional tips available.