How can I prevent my couscous from clumping?  

Couscous Pilaf
Photo: Kana Okada; Styling: Sara Quessenberry

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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The best way to create fluffy grains of couscous is to cook it as follows: for every 1 cup of dry couscous, bring 1 1/4 cups of liquid to a boil. Stir in the couscous, cover the pot and remove it from the heat. In about 15 minutes, the grains will absorb the liquid.

Now here's the key: When it's time to serve the couscous, don't scoop it out of the pot with a spoon. Scrape the grains out with a fork, which is like combing them and keeps them separate–and fluffy.

Watch our video with tips on cooking couscous.

Recipe: Couscous Pilaf

Marge Perry
Sep, 2010

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