How To Easily Cook Couscous In Your Coffee Pot

Making couscous is the adult equivalent of Goldilocks and the Three Bears. Not too soft, not too hard; who knew the answer to quick and effective cooking would be in a coffee pot? Just add a ratio of one ¼ cup to the water tank and one cup of couscous to the carafe, allowing it to totally absorb for the fluffiest results. Without coffee grounds, the machine simply picks up no extra ingredients, jetting hot water into the pot and over the grains. The secret then lies in the seasoning. Butter, pepper, and salt are the magic trio. But perhaps you could take your couscous up a notch with fermented Moroccan butter or more flavorsome spices like turmeric, ginger, or cumin.

A crucial seasoning tip for couscous is to always salt the water while cooking to avoid uneven distribution later. Nobody likes a mouthful of sudden salinity overload. Add salt to the water tank or directly to the couscous itself in the carafe. People actually salt machine-made coffee to overcome that annoying stale taste, and saline is a great natural cleaning agent, so you won't damage your maker.

Perfecting couscous is more than just learning a new cooking method. There are many facts to know about couscous; the last thing you want is pearls that taste bland or boring. The main point to remember is you are meant to introduce flavors to the grain — it offers little oomph as an unseasoned dish, so get creative! A cranberry and sage couscous recipe would go down a treat at your next dinner party. Alternatively, pair it with a succulent protein or serve it as a bed for a sauce-based dish like tagine or stew. Think about its taste potential rather than throwing it into a pot as a hasty meal and leaving extra ingredients as an afterthought.

Before you uncover the final product and start fluffing it with a fork, it's worth noting to be mindful of timings and water ratio suggestions. One ¼ cup of water to one cup of couscous is a good guideline. But it's wise to take heed of the specific packet instructions and have a timer handy to yield the best possible results. Too much water and you risk a clumpy consistency.  Couscous is a temperamental dish, after all.