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.
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.