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Dry Cous Cous

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I have been using whole wheat cous cous lately with the stanard 1:1 ratio with chicken stock and its been coming out quite dry. Any tips would be greatly appreciated.

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  1. This is purely on a personal note, but when I make cous-cous I make sure that I really, and I mean really fluff it up. In addition, I will always add a couple of tablespoons of liquid that I have been cooking with--for example--I made a tagine over the weekend and added some of the sauce/liquid from the tagine into the couscous. Also, 95 percent of the time I add a can of Rotel tomatoes to the couscous...that is the way we like it in our house and the cous cous isn't dried out.

    1. Maybe up the liquid and add some olive oil? Then fluff madly as jarona suggests.