Couscous is made from tiny steamed balls of semolina flour. Though we think of it as a grain, it’s actually a type of pasta.
- 1-3/4 cups low sodium chicken or vegetable broth (or water)
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1-1/2 cups (10 oz) couscous
- In a medium saucepan, bring the water (or broth), salt, butter, and oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat.
- Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Serve warm.
Source: Jenn Segal Once Upon A Chef – Perfect Couscous