Cous-Cous - it is always soggy

[speedymama]

Everytime I try to make this, I always end up with a puddle of liquid in the centre. I add enough water to cover it as directed by recipes but for some reason, mine always ends up soggy. Would be grateful for advice on how to make the perfect cous-cous.

Also, tips on enlivening the flavour other than adding vegetable stock would be welcomed.

TIA

You're putting too much water in. My method is: put couscous in bowl. Pour on boiling water (slightly less than you think you need). Cover with a lid. Check after two mins, and add more water in small quantities if necessary. You shouldn't at any stage have to drain water off.

I use couscous as an easy-cook carb to accompany pretty much any tomatoey sauce. Good with roast veg.

herbs

mint and lime juice

sundried tomatoes and olives and feta cheese (this is my fallback buffet salad)

has to be good veg stock get Marigold like Delia says you'll never look back

you need a ratio (by volume) of cous-cous to water of 1:1 and a third; as with so many foods a huge knob of butter makes it particularly nice- put it in before you add the water then it melts and gets evenly distributed.

you should steam it, no sogginess that way

I think wrt adding flavour it is designed to be the foil for aromatic sauces of main dishes.

Thanks for the tips. Will give it another go.

i sometimes mix in olive oil/lemon juice/pepper before adding the water. cover the bowl with clingfilm/a plate to make it steam. then fluff up with fork. you could also stir in some harissa/mint.

do you also mix in that top secret recipe ham

I sometimes deliberately under-hydrate the couscous, particularly if the accompanying dish is quite liquid. Then the couscous will absorb a bit of the juice from the sauce.

Agree that butter (unsalted) and black pepper add to the experience. The North African way is to steam it over the sauce, but is too much faff for me.

a garlicky,basil tomato sauce is good mixed in ,also roasted veg & cherry tomatoes

lol suze

ham tips here

Then-Kue

cherry tomatoes, crushed garlic, squeeze of lemon, shredded basil in bowl, zap in microwave for 1 min, or until squishy. serve on top of your (by now perfect) couscous for instant snack

I would like to thank everyone for their tips. DH is away in Los Angeles on business so I'm treating myself to things that he won't eat.

I made the cous-cous by halving the amount of stock I usually add and it was perfect! Also I used the Marigold bouillion as recommended and I cannot believe how flavoursome the cous-cous became. I also roasted some butternut squash and red peppers. This was the first time that I have had roasted butternut squash and it is already one of my favorite foods. It is delicious. I mixed it and the peppers with the cous-cous and the meal was heavenly and healthy.

So thank you all for your tips!