Cous Cous

Simple but a staple part of the food culture and can be from bland and boring to amazing and fabulous.

Personally for me if the water came from a fabulous water feature the Cous Cous was better!

 

 

In Australia we have pre soaked and pre steamed package Cous Cous and really simple to just steam over a double boiler.
 I'm sure that the Arabic world may not agree to this packaged product, but maybe in the supermarkets here also they have a packaged one.! mysteries unknown to the tourist!
 

Anyway back to the local dried Cous Cous you just have to rehydrate the Cous Cous but adding a little water at a time in that fabulous large excess baggage terracotta bowl! and passing it through your fingers and you feel it expand

Hmmm lucky and excited Cous Cous

Do this for a bout 10 to 15 mins adding more water as you go, it must not clump be patient.

Now in a double boiler with spices off your choose in the water steam the Cous Cous for 20 min.
Let it cool so you can repeat the first steep and then steam for a second time.
I'm thinking that we will do this rehydrating with our packaged Cous Cous back home because if you thick about it, to put a pre steamed product in a package one would have to dry it first sooooo wouldn't that defeat the purpose!!! I'm too confused another mystery of the cooking world.
Chill Pete you do waffle!
So here and at home the twice hydrated and twice cooked method is perhaps the best.
And at the end of the day, it is like rice is to the Japanese a carrier of other fabulous foods.