Buttered Couscous
Ingredients
- 1 1/2 cups couscous ⓘ
- Salt ⓘ
- 1 tablespoon cumin seeds ⓘ
- 1 tablespoon coriander seeds
- 1 teaspoon ground turmeric
- 2 garlic cloves, peeled and chopped ⓘ
- One 1 1/2-inch piece of fresh ginger, peeled and coarsely chopped ⓘ
- A few sprigs of cilantro ⓘ
- 2 lemon leaves (optional) ⓘ
- 2 tablespoons butter, melted ⓘ
Instructions
- Put the couscous in a colander and rinse thoroughly with cool water.
- Drain well and spread out in a large shallow pan.
- Season lightly with salt.
- Let the couscous swell for 15 minutes, then rub your fingers through the couscous to break up any lumps.
- Set up a steamer: Bring 8 cups of water to a boil in the bottom of the steamer.
- Add the cumin, coriander, turmeric, garlic, ginger, cilantro, and lemon leaves (a fragrant addition if you have access to a lemon tree).
- Reduce the heat to maintain a brisk boil.
- Transfer the couscous to the steamer basket (if the holes in the steamer basket are large, line the basket with damp cheesecloth), cover tightly, and steam for 20 minutes.
- Transfer the couscous back to the shallow pan and moisten with 1/2 cup of water.
- Using a spoon or your hands, fluff the grains and break up any lumps.
- Let the couscous rest for 15 minutes at room temperature, then return it to the steamer, and steam for another 20 minutes.
- Drizzle with the melted butter, and fluff the grains once more.
- Taste for salt, and serve.
- The couscous can sit for some time before the final steaming.
- Cover it with a damp clean dish towel to keep it moist, and break up any lumps before returning it to the steamer.
Nutrition & Diet Analysis (per serving)
518
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).