How to Make Couscous with Chef Mourad Lahlou | Williams-Sonoma

couscous

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers more protein while rice is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

vegetables

🥗Healthier: steamed vegetables

💰Cheaper: frozen vegetables

Steamed vegetables retain nutrients, while frozen are budget-friendly.

herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and can be used when fresh are unavailable.

Prepare the couscous by using either hand-rolled or commercially rolled couscous.

Fill the bottom part of the couscousier with water up to the halfway point.

Add fennel, 2 cloves of garlic, carrots, celery, and a few sprigs of parsley to the water.

Place the base on high heat to bring it to a boil.

In a pot, heat vegetable stock, salt, and turmeric or saffron.

Place the couscous in a stainless steel bowl and pour the vegetable infusion over it.

Mix the couscous with your hands to infuse the grains without saturating them.

Let the couscous sit for about 5 minutes until the liquid is absorbed and it remains fluffy.

Loosen any clumps in the couscous before placing it in the steamer.

Put a plate or vessel under the steamer to catch loose grains.

Steam the couscous for the first time for about 1 hour without pressing it down.

After 1 hour, return the couscous to the bowl and release some steam.

Return the couscous to the steamer without pressing it down, adding more liquid if necessary.

Bring the water back to a boil and steam for an additional 20 minutes.

Cool the couscous down and fluff it again before steaming for another 20 minutes.

Return the couscous to the bowl and fluff it again.

Finish the couscous with brown butter and chopped herbs, adjusting seasoning with salt as needed.

Place the finished couscous in a serving bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary