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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.

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    jarona RE: in bocca 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.

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      Heatherb RE: in bocca Mar 10, 2011 08:30 AM

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

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