[MarkV]

Dear friends:

I'm researching couscous for a future article. I was perusing a number of cookbooks and internet recipes regarding the water to couscous ratio used when cooking couscous.

Like most recipes, every source I consulted was different resulting in a wide range of ratios.

I have always done a 2-1 ratio, (water to couscous) with good results.

I was wondering what others have experienced.

Thanks.

Mark

[Suzanne]

Are you referring to "instant" (pre-cooked) couscous, or the "authentic" kind (or both)? I assume you're talking about instant, yes? Instant is the kind you just mix into boiling water or broth, and let sit for 5 minutes or so to absorb the liquid; the real thing takes much more effort to prepare.

For instant couscous, the differing amounts of water listed might be due to the instructions that follow the basic preparation. If the recipe calls for steaming AFTER the couscous has been rehydrated, a ratio of 1:1 or slightly more water than couscous will be sufficient. If the instant couscous is to be served without further cooking, the ratio of water to grain needs to be higher -- as much as 2:1, which you use. The ratio also needs to be higher if there are other water-absorbing ingredients mixed into the couscous, such as dried fruits.

Authentic couscous is a whole different animal (so to speak) when it comes to preparation.

I hope this helps explain the differences you've noticed. Which cookbooks did you look at? (Just curious)

[phatch]

For the instant couscous I use, the maker recommends 1 1/2 water to 1 couscous. That comes out soggy and watery to my taste. I prefer 1 1/4 to 1.

I don't think there is an absolute answer here.

phil

[MarkV]

Yes, I was definitely talking about the instant couscous. The maker of the one I use also recommends 1 1/2 to 1, water to couscous, but unlike yours phatch, I found this to be too dry.

[chiffonade]

Instant couscous is a 1:1 ratio.

[Flash]

I second that chiffonade, 1:1 works every time.

I measure my couscous (instant) into a bowl.
boil water or vegetable stock and pour over couscous.
give it a good stir and cover with plastic wrap.
at this point i usually put it in the walk-in or refer at home.
when it cools, i break up the big lumps, pour in a couple Tblsp. of olive oil and rub out the rest of the lumps between my hands (as if you were warming your hands by a fire).

this is how i prepare it for taboulleh (sp?).

for hot, and in a restaurant situation, i reheat it with a little water or stock in a bowl over a saucepot (double-boiler style).


hope this helps....




flash

[Suzanne]

So, MarkV -- as you can tell from all these posts, there is no "one right way." Brands of couscous differ, the age of the product can make a difference, the further use may also make a difference in how it is initially prepared. And then there's personal taste: I like mine on the dryish side, the better to absorb sauce.

I hope this gives you a range to discuss in your article. Where will the article be available?

[MarkV]

Suzanne:

Yes, I know there's no one right way. I was curious about the results poeople we're getting with other ways.

The article will eventually be published in any one or more of the 17 or so newspapers/websites I write for, Chef Talk being one of them. Normally I am 2-3 month's ahead of my column so this one won't be published for a while but I'll be happy to let you know when it does.

Mark

[Pongi]

Although different couscous brands can differ, basically I'm with suzanne - 2:1 when I just rehydrate it, 1:1 when I steam it after rehydration. To my experience, this gives a better result as couscous turns out dryer and less sticky, but since this procedure is a bit time-consuming I generally choose the first option

Pongi