Perfect cous cous

[Franklin2000]

I was wondering if anyone could tell me how to get perfectly cooked cous cous. I really like it but so hit and miss getting it right, it normally comes out wet and clumpy. Thanks

This is my method: put couscous in cereal bowl. Make veg stock. Pour over couscous until there's about half a cm of liquid above the couscous. Put an upturned plate over the bowl and ignore it for ten minutes. Remove plate, fluff with a fork. Job done!

I do exactly the same as @useitorlose but in a bigger bowl. I stir the couscous once I've put the stock on it but once the plate is on top of the bowl it stays there for no less than 10 minutes.

I do mine by volume - equal volumes of cous cous and boiling water into a bowl. Quick stir with a fork, then cover the bowl with a plate and DO NOT LIFT IT UP for ten minutes. Then a little glug of olive oil and fluff it up with a fork. Perfect every time.

These are great, thanks all. I will try them out today!

I do mine by weight: 50g couscous and 120g of boiling water or stock. I use a plastic bowl and put the lid on, wrap in a tea towel. Leave at least 10 minutes. Sometimes I stir halfway through if I remember.

I do the same as @useitorlose

For clump-free couscous, I drizzle olive oil over the dry grains and spread through with a fork until all are coated.
Then tip them into hot tinned tomatoes with a veg stock cube, a squeeze of Jif lemon and lots of dried mint. Leave until liquid absorbed.
Microwave or add more liquid as necessary.

Equal amounts of couscous and cold water (I use a large mug). Dot with butter and put in 130c oven until butter melted, fluff with fork.