Help me separate my grains!

[kwormann]

I feel I am a pretty good cook, but I have one fatal flaw....my grains are too attached to one another!

I just made my couscous salad, but I cant get the grains to be separate...some are, some arent. I want each and every grain to be dry and separate from the other.

I boil 1 1/2 cups water then add 1 cup couscous, put a paper towel on the top, put a lid on, remove it from the heat then let it sit 5 minutes. I then try to separate the grains and some do, some dont! Ive had other coucous that is totally separate...HOW!??

Kim

[kwormann]

someone please oh please oh please help me http://www.cookinglight.com/bbs/biggrin.gif

[Melman]

Ok....I'll give it a shot.
Do you have the CL Complete cookbook? Check out the directions for cooking couscous in the Greek Couscous recipe. It sounds exactly like what you're doing..EXCEPT no papertowel. I've never noticed my couscous sticking together or being rude or anything like that. A little quick action wiht the fork seems to fluff it up without any problem!! Good luck!!

[kwormann]

I dont have that book and I got the papertowel idea from cooking fluffy rice. I made two batches in a row, one stuck together and the next batch was better, but had clumps. Im very discouraged!

Kim

[Marsha]

I've never had trouble with my couscous sticking or clumping - I use 1 C water, bring it to a boil, stir in 2/3 C couscous very gradually stirring like mad, & salt to taste. Cover pan & remove from heat. Let stand 5 min & fluff with a fork. I use this for a room temp vegie salad, and let the couscous cool before mixing with the salad stuff.

[chefbec]

Have you tried adding a touch of oil or butter to the water? Mine is always light and fluffy.

[kwormann]

I havent...Ill try that next and hope it works!

[Melman]

Oh, I wish I had looked at the bulletin board again last night!! I could have copied the Greek Couscous recipe word-for-word for you.

I think it's basically like this: bring 1 1/2 cup of water to a boil. Stir in 1 cup of couscous (I usually sprinkle oregano on top of the couscous when I measure it). Take the pot off the heat, cover, let sit 5 minutes. Fluff. That's it. I've made it with plain couscous...and with wheat couscous. No problems at all.

Good luck!!!

[Beth]

I second Melman and say take the covered pot off the heat for 5 minutes or more to finish cooking and steam. Also, some rices do better if rinsed with water in a colander or strainer before cooked. You'll notice the white starch that can make the grains stick rinsing off, but I wouldn't try that with couscous.