Couscous
Recipe by: Leslie Brenner (based on a method by Claudia Roden)
The method Claudia Roden gives for making couscous in Claudia Roden’s Mediterranean is simple but brilliant. It’s the best way I have found to make fluffy, light couscous without taking the considerable time and effort required with the traditional method (steaming twice or thrice in a couscoussier). You can scale up or down the amount of couscous if you want to make more or less; just remember that the proportion of dry couscous to water is 1:1 by volume (2 cups / 473 ml couscous, for example, and 2 cups / 473 ml water). Adjust the olive oil accordingly.
Serves 4 as an accompaniment.
Ingredients
10 ounces (284 grams) couscous (for many American brands, that’s one box)
1/2 teaspoon salt
1 tablespoon olive oil
Instructions
Heat the oven to 350 degrees F (177 degrees C). Pour the couscous in a baking dish. Add the salt to 1 1/2 cups (354 ml) warm water, stir to dissol…