Easy Way# 1 of Making Couscous

The simplest possible couscous method, no pot watching required. The dry pellets get poured into boiling liquid, the lid goes on, and you walk away. The trapped steam plumps the grains into pillowy granules without any risk of scorching the bottom.

This works because instant couscous, the kind sold in most supermarkets, is precooked and dehydrated. Hot liquid is all it needs to rehydrate. The 30-minute steam time leaves the grains fluffy and separate rather than gummy.

Use broth instead of water if you want flavor that goes beyond plain. Chicken, vegetable, or beef stock all work, and a knob of butter stirred in at the end brings the texture closer to restaurant couscous.

Kitchen Tips

• Make sure the liquid is at a full rolling boil when you add the couscous. Lukewarm water leaves the grains crunchy in the center.
• Don’t lift the lid during the 30-minute steam. Every peek lets steam escape and slows the rehydration.
• Fluff with a fork, not a spoon. A fork separates the grains; a spoon mashes them into a clumpy paste.
• Add a knob of butter or a drizzle of olive oil after fluffing for richness and shine.
• Salt the cooking liquid generously. Couscous absorbs all of it, so unsalted water gives bland results.