HOME > Chowhound > Home Cooking >
What's your latest food project? Get great advice
TELL US

Dry Cous Cous

in bocca Mar 10, 2011 08:18 AM

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.

  1. j
    jarona Mar 10, 2011 08:26 AM

    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. h
      Heatherb Mar 10, 2011 08:30 AM

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

      Show Hidden Posts