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Because the couscous in American grocery stores is already steamed and dried, it just requires hydrating in hot liquid for about 5 minutes to transform the North African semolina pasta into fluffy beads. This recipe makes 4 cups of cooked couscous, but you can follow a one-to-one ratio of couscous to liquid to make any quantity you like. Couscous is the ultimate blank canvas: Eat with tagine or grilled meat, or toss into a salad.
Ingredients
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1 1/2cups vegetable or chicken stock, or water 2tablespoons extra-virgin olive oil or unsalted butter Salt, for seasoning 1 1/2cups couscous 1/3cup finely chopped parsley and/or 1/2 teaspoon lemon zest (optional)
Directions
In a medium saucepan, bring the stock, oil and a pinch of salt to a boil over high heat. Turn off the heat, stir in the couscous, cover and let steam until all the liquid is absorbed, about 5 minutes. Fluff couscous with a fork, breaking up any clumps by rolling them between your fingers. Season to taste with salt, then stir in the parsley and lemon zest, if using.
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