- 500g instant cous cous
- 90g diced ghee or butter
- ground sea salt
- Line a steamer saucepan top section with muslin cloth.
- Put the cous cous in the steamer.
- Cover with cold water, stir with a balloon whisk and strain the water off through the muslin and holes.
- Set aside for 10 minutes to allow the cous cous to swell, stirring occassionally with the whisk to seperate grains.
- Place the steamer over a saucepan of boiling water or a pan of food being cooked.
- The base of the steamer must not touch the top of the water.
- Cook until steam rises through the grains and then cover and steam for 10 minutes.
- Fork through cous cous occassionally to steam it evenly.
- Add the ghee and 1/2 teaspoon of salt.
- Sprinkle with 125ml (1/4 cup) of cold water.
- Stir again with the whisk to seperate grains.
- At this stage, cous cous can be covered with a damp cloth and left several hours if necessary.
- About 10 minutes before you want to serve the cous cous, return the steamer over the boiling water or pan of food.
- Do not cover it and fluff up with a fork.
- Once the 10 minutes have passed, turn the cous cous out into a bowl, stir well with the whisk and serve.