Couscous is a popular side dish in many countries around the world, although it appeared on the shelves of our stores relatively recently.
Since the product is not very familiar, not everyone understands how to cook it properly.
As it turns out, this side dish can safely be called the simplest in terms of preparation, notes the expert of the online publication "BelNovosti" on culinary issues, chef Yulia Arkhipova.
What are the basic principles worth knowing?
There is no preliminary preparation at all.
Many will be pleasantly surprised by the fact that couscous does not need to be soaked, sorted, or washed. The product is immediately ready for cooking.
Strictness of proportions
This is the most important moment. Too much water will make the garnish watery and runny. Not enough moisture will result in the couscous remaining soggy.
The proportions are as follows: one part couscous to one part water.
Water temperature
To ensure that couscous is cooked perfectly, you should only use boiling water for steaming.
Supplements
Couscous goes well with any spices, unrefined vegetable oil, herbs. You can add the ingredients at any stage of preparing the side dish.
Expert: Julia Arkhipova
