My crunchy giant cous cous.

[OrangeSquashAndVodka]

Every time I cook giant cous cous, it comes out crunchy. Why?
The packet says that its ready in 8-minutes. Absolute Billy Bullshitters.

Last night I left it for a good 15-minutes soaking in vegetable stock and it was still bloody crunchy.

I know that cous cous can go crunchy if you let the water cool so I don't do this.

What the hell am I doing wrong, please wise MNers?

Giant Couscous is pasta not a grain (like couscous) and so needs cooking differently. It sounds like you are leaving it in a bowl of hot stock (as you would with couscous). Is this right? You need to cook it in a pan of simmering liquid on the heat like you would any other pasta.

Yep it needs to boil in a pan

As PP said, it needs simmering.

Whaaaaaaaaaaat?

Like an absolute melon, I've just been cooking it the same as regular cous cous.

I should've read the instructions.

Thank you!

If you toast it before boiling for a few mins it's amazing!