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Instantly Improve Instant Couscous [VIDEO]

Banish away the often-bland taste of boxed couscous with these simple steps.

By John "Doc" Willoughby | September 29, 2011

doc-couscous

About the Author: John "Doc" Willoughby

John Willoughby was the original executive editor of Cook’s Illustrated when the magazine was founded in 1993. In 2001, he moved to New York to take the job of executive editor at Gourmet magazine, a position that he held until the fall of 2009. In February of 2010, he returned to America’s Test Kitchen to assume the job of executive editor for magazines. John is also the coauthor, with chef Chris Schlesinger, of nine cookbooks, including the award-winning The Thrill of the Grill and How to Cook Meat. He has taught graduate-level courses in food writing at both Boston University and the Radcliffe Seminars at Harvard College, as well as at the Culinary Institute of America at Greystone.

Full Bio | Other Posts by John "Doc" Willoughby

3 Comments

  • artnbarb
    September 30, 2011 at 11:04 am

    Did you mention the fact that once you’ve added the liquid and covered the cous cous it shoud be OFF the heat?

  • Christine Liu
    Christine Liu
    October 1, 2011 at 12:25 am

    Hi artnbarb – You are correct; it is off the heat. Follow along with the recipe linked above — we’ve included it for your convenience! Hope you find it helpful, and thanks for visiting The Feed. Have you watched the rest of the 60-Second Video Tips yet? http://www.americastestkitchenfeed.com/blogs/60-second-video-tips

  • jhm
    jhm
    May 15, 2012 at 4:58 am

    If I could find some reasonably priced sieves [aka tamis?] for this, I would try it, as it sounds like a relatively simple (perhaps deceptively simple) recipe. I would be curious to hear the expert opinion of seasoned testers.

    http://viewfromfez.blogspot.com/2009/11/making-traditional-moroccan-couscous.html

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