VCE: Steamed Couscous

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* Exported from MasterCook *

 

Steamed Couscous

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 562

Serving Size : 1 Preparation Time :0:00

Categories : Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

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***** NONE *****

 

Makes about 5 cups.

 

Allow 50 minutes in all from start to finish. You can leave the second

steaming until just before serving.

 

Put 2 cups whole-wheat or regular couscous in a large shallow bowl, cover

it with water, and swish it about with your fingers. Pour off the water,

let it stand for 15 minutes, then rake the couscous with your fingers to

break up any lumps.

 

If you don't have a couscousiere, place 3 inches water in a large pot. Set

a colander or steaming unit on top and wrap a piece of damp cheesecloth

around the seam where the units meet to seal them. If they're not very

tight, dip the cloth in flour first - the steam will cook the paste, making

a tighter seal. Bring the water to a boil.

 

When steam is rising through the colander holes, dribble in the

couscous. Steam, uncovered, for 20 minutes. Loosen the seal, then empty

the couscous into a shallow dish and spread it out with a fork. Gradually

sprinkle over 1 cup water in which you've dissolved 1 teaspoon

salt. Lightly oil your hands and again rake the grains with your fingers,

breaking apart any lumps. Let is stand for 10 minutes or until you're

ready to finish cooking your meal.

 

Check the water in the steamer to make sure it's boiling. Rejoin the two

units, add the couscous, and repeat the steaming process for another 20

minutes. If there's more couscous than you think you'll eat, set some

aside to use later. If you're serving it with a stew, turn the couscous

into a round, shallow serving dish, fluff it with a fork, then rake it into

a mound. Spoon your accompanying vegetables around it, then spoon the

sauce over the couscous or pass it separately.

 

Excessive Clumping. Some brands of couscous tend to form a large number of

tight lumps. If this is the case with yours, add 2 to 4 tablespoons olive

oil to the couscous first, gently working it in with your fingers. Add the

water and let the couscous stand for 30 minutes before the first

steaming. It will absorb the water as it stands.

 

 

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