Real traditional couscous is generally cooked for two hours, as that is the time it takes to be properly hydrated and become soft. Fortunately for us, nowadays every supermarket stocks instant couscous, which is nothing more than a precooked version of the traditional one. However, once again good cuisine is all about proportions, and the ratio of water to grains recommended on the packets is rarely a good one. In fact, it is by adding the right amount of water to a specific amount of couscous that you are going to obtain a phenomenal and fluffy final couscous at every attempt.
- Pour the water into a saucepan and bring it to the boil.
- As soon as the liquid reaches the boiling point, add in the dehydrated onion granules, followed by the couscous. Turn off the heat, stir well with a fork to and cover the pan with the lid. Leave the pan undisturbed for five minutes without removing the lid.
- Once the time is up, remove the lid and thoroughly fluff the grains with a fork to complete the preparation.
Preparation Time: 2m
Cooking Time: 5m
Total Time: 7m