Meghan Markle’s couscous recipe will transform this humble grain into a meal fit for a duchess. So, what’s her secret to couscous so fluffy you’ll forget about any other carb? It turns out you’ve been making couscous all wrong.
In her book Together: Our Community Cookbook ($11.89, Amazon), the duchess includes an ancient Algerian recipe for couscous that requires you to first soak the grain in a bowl of salted water for five minutes before breaking it up with your fingers. Then, you steam it in a fine sieve over a pot of boiling water. The result is a steaming dish of airy couscous.
The hardy dish reminds us a lot of pasta, which is why we don’t blame you for tossing it directly into a pot of boiling water without presoaking it. You were just following the instructions on the box, after all! But couscous isn’t pasta, and therefore shouldn’t be treated as such. For a royally delicious experience, you’ve got to soak it first.
And don’t forget to fluff it properly, either! It isn’t enough to just drag a fork through your couscous before cooking to break things up, as you’re guaranteed to have clumps if you don’t do things the right way. Instead, pour your cooked couscous on a lined baking sheet and delicately break up the clumps with your fingers. Sure, it’s more work, but the result is a smooth, lump-free couscous. Serving couscous when it’s piping hot will also help prevent clumps from forming.
If this all sounds like too much work, there’s a way to enjoy couscous without boiling a single pot of water. Simply add water to your bowl of uncooked couscous (the ratio of water to couscous should be 1:1), cover, and refrigerate overnight. (We recommend using stock instead of water for even more flavor.) When you pull your couscous from the fridge the next day, you’ll find it ready to eat.