Ultimate cous cous

Name: Ultimate cous cous
Cuisine: Nigerian
Ingredients: 3 cups cous cous; 3 tablespoons butter; 3 tablespoons oil; 1 teaspoon salt; 1/4 cup water; Raisins; Silvered almonds; 1 cup chicken/ water but preferably stock

khayrees Tasty bites @cook_14456829

#Jigawa

Okay this cous cous here has a PhD degree from the ancient Morocco, I bet you can never cook cous cous as good as this. It’s triple steamed then cook for further flavor, you can see that by mere looking at it. The food disappeared within minutes and my friends had bn asking me for the recipes for ages, so I decided to share the recipe for you all. It’s beyond the normal way of cooking cous cous Really.

khayrees Tasty bites @cook_14456829

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Ingredients

3 cupscous cous
3 tablespoonsbutter
3 tablespoonsoil
1 teaspoonsalt
1/4 cupwater
Raisins
Silvered almonds
1 cupchicken/ water but preferably stock

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Steps

1

In a bowl add your cous cous and the salt and the 1/4 cup water and make sure you coat the cous cous well.
2

Set your steamer make sure the steam is not escaping as we want the steam to cook the cous cous add the cous cous and steam for 15 minutes
3

Remove the cous cous from the steamer into a bowl and use a spoon or your hands to slightly spread the cous cous making sure they did not form clusters.
4

Add the oil and rub making sure all the cous cous is coated and our back the cous cous in to the steamer and steam for another 15 minutes.
5

Round three add butter to the cous cous and rub then back to the steamer for 15 minutes
6

Your cous cous will be perfectly done, glossy and will have this kinda heart melting sheen and the texture will be more than perfect. This is the old tradition Moroccan way of cooking that dreamy cous cous
7

Now we will take the cous cous to a whole new level my giving it more flavor
8

In a pot add your stock/water then add white pepper. Add seasoning cube and salt (IF YOU ARE USING WATER)then add 2 tablespoons oil, raisins and bring it to a boil
9

Add the cous cous and allow it to cook over low heat, very low! Until it absorbed almost all the water.
10

Then add your silvered almonds and chopped parsley and coriander leaves and allow the cous cous to cook completely.
11

Turn it gently using a serving spoon. Don’t worry your cous cous will not fork clusters the steaming will prevent jr from doing so. Well except if you added too much water
12

Look at this beauty. Cooking cous cous is more than just a plain style.
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You can serve your cous cous with sauce, soup or even eat it like that. It’s full of flavors. I served mine with vegetable soup.
14

This is how silvered almonds looks like