tag:blogger.com,1999:blog-36230402.post117023251237544736..comments2024-01-31T08:25:30.086+00:00Comments on Sceptical Cook: CouscousNicholas Cleehttp://www.blogger.com/profile/04768734712635376841noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-36230402.post-1170605770554915832007-02-04T16:16:00.000+00:002007-02-04T16:16:00.000+00:00I use that brand too and put in boiling water to a...I use that brand too and put in boiling water to a bit less than 1cm above. If I'm making a sauce (I like my cous cous with lots of sauce, I let the grains absorb the water and then tip them into a sieve over the sauce pan and cover the whole lot with a plate - - that way they get fluffy and absorb some of the flavours (and keep warm until I'm ready).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36230402.post-1170266235278246942007-01-31T17:57:00.000+00:002007-01-31T17:57:00.000+00:00A couple of cms extra would certainly be too much ...A couple of cms extra would certainly be too much for the couscous brand (the one illustrated) I use. It would remain damp and clumpy, and be too soft. But I use boiling water; otherwise, I find, the grains remain gritty.Nicholas Cleehttps://www.blogger.com/profile/04768734712635376841noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-1170258631916899432007-01-31T15:50:00.000+00:002007-01-31T15:50:00.000+00:00I reckon you need to go a couple of cms above the ...I reckon you need to go a couple of cms above the level of the cous cous. It always absorbs the excess liquid without going too soggy - but too little liquid and you're left with rather hard grains. And it doesn't seem to make much difference whether you use boiling, warm or even cold water?Anonymousnoreply@blogger.com