PrintLebanese couscous
It's larged grain. I cooked some last night - the bag said 2 to 1 ration of water to CC (like rice) only it seemed to suck up twice the amount of that before it cooked and I had to cook it for almost half an hour! Anyone familiar with this kind of couscous (similar to Isreali cc but even bigger grained)? I don't need recipes, just the mechanics of cooking the stuff!
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3 Comments:
I've seen recipes that use a risotto style technique ... have lots of hot stock/water on hand (3-4 to 1, at least) sauté some aromatics, add the couscous and toast. Add a bit of white wine and cook till absorbed. Then add ladles full of stock until the couscous is done.
If you count ladles and know its volume, you can figure out about hoe much liquid it will take.
kjgibson at 4:10PM on 05/13/08
Is Lebanese couscous different than Israeli couscous? They sound similar. (Large grains...)
chiff0nade at 4:20PM on 05/13/08
Hmm. The risotto comment makes sense cause thats what I ended up doing. Still the texture did not seem right in the end. Yes Lebanese couscous is even larger grained than Israeli! More like the size of those tapioca balls in bubble tea.
Mischiefdish at 8:00AM on 05/14/08