Simple Pearl Couscous
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Appears in Cook's Illustrated July/August 2015, America's Test Kitchen TV
These pasta pearls can revitalize a picnic salad—but first you have to cook them right.
WHY THIS RECIPE WORKS
We first toast the spheres in oil to bring out their nuttiness. We then cook the couscous in a measured amount of water that is soaked up during cooking. This absorption method produces more evenly cooked results than boiling the couscous.