Ideal couscous:liquid ratio

[CyberSlag5k]

Quick question. I've been ballparking about 1 cup of liquid for 1 cup of uncooked couscous. Is that about right? Does it change if you use something other than water? I'm planning on using vegetable stock, myself (BTW, I don't have to refrigerate vegetable stock after opening it, right? I bought some in a box which isn't refrigerated and it doesn't mention anything on the outside).

Thanks as always!

[Lizannd]

not sure about the ratio of liquid to couscous. I have to look at the box every time I make it, but the amount would be the same for water or stock. I use stock all the time, never water.

[GB]

I am pretty sure I usually use a 1:1 ratio, but play with it and see what works. Try one cup of couscous to 1 1/4 quarter cups of liquid.

As far as the veggie broth, yes it does need to be refrigerated after opening. Either that or you can freeze it for later use.

[CyberSlag5k]

Thanks guys :)

[maccalicious]

I make the cous cous according to the water-couscous ratio on the packaging but always find it very dry. Should I change the ratio? Should I change the brand, does this make a difference? Or is there another trick someone can teach me? Thanks. I really like couscous and have quite a few recipes that taste delicious, if only it weren't so dry....

[kitchenelf]

Originally Posted by maccalicious

I make the cous cous according to the water-couscous ratio on the packaging but always find it very dry. Should I change the ratio? Should I change the brand, does this make a difference? Or is there another trick someone can teach me? Thanks. I really like couscous and have quite a few recipes that taste delicious, if only it weren't so dry....

It's going to be dry until you make whatever you are going to make with it. If you cook spaghetti noodles and place them in a colander they will eventually dry out too. OR, you could see if using a bit more water will help. You don't want them to get soggy either. There's nothing worse than an over-cooked noodle!

[GB]

I find a little bit of extra virgin olive oil (the good stuff) poured over the couscous after cooking, assuming that flavor works with what you are making, moistens the couscous up quite well.

[kitchenelf]

Originally Posted by GB

I find a little bit of extra virgin olive oil (the good stuff) poured over the couscous after cooking, assuming that flavor works with what you are making, moistens the couscous up quite well.

I meant to mention that last night GB - I do the same thing - provided the flavor will work like you said. Side Question for you - do you ever use Israeli couscous? It's my favorite!!!! I love that stuff!

[GB]

I have never made it myself, but I have had it out at restaurants. Yes it is great stuff for sure!

[Katie E]

I, too, prepare mine as the package directs. Also, as kitchenelf mentioned, any pasta-like product will dry out as it stands. I recommend serving/eating your couscous as soon after cooking it as you can. That should help or, as someone else suggested, add extra liquid.