On 8/15/2011 11:08 AM, Christine Dabney wrote:
> Maybe this article will help:
>
> http://www.cliffordawright.com/caw/f...lay.php/id/58/
>
> Christine


Interesting article. I always make couscous from scratch. It really
doesn't take all that long. It is true that many Moroccans take
shortcuts these days.

That said, if you are going to use boxed couscous, steaming makes a
HUGE difference. Don't follow the instructions on the box. It
doesn't get fluffy enough.

Tracy

One thing I, for one, am not confused about is the superiority of steamed
vs. quick-cooked cous-cous. It's much fluffier and more subtly flavored.

On Mon, 15 Aug 2011 15:45:43 +0000 (UTC), Hackmatack
> wrote:

> One thing I, for one, am not confused about is the superiority of steamed
> vs. quick-cooked cous-cous. It's much fluffier and more subtly flavored.

For those of us who don't have that special pot, there's only one way
to go. I was very surprised by how little time it takes to make
couscous and how good it is.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.