Published February 1, 2005.
For the fluffiest texture, we used a large fork to fluff the grains in our couscous recipe; a spoon or spatula would have destroyed the light texture. Specialty markets may carry couscous of varying size, but we stuck to the classic kind for our couscous pilaf recipe since other sizes require different cooking methods.
For the fluffiest texture, use a large fork to fluff the grains; a spoon or spatula would destroy the light texture. Specialty markets may carry couscous of varying size, but stick to the classic kind. Other sizes require different cooking methods.
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