Here's How To Make The Fluffiest Couscous

Despite what you might have heard from the likes of Gordon Ramsay , most experts agree that nope ― you probably shouldn’t put olive oil in your pasta water.

Not only is it unlikely ot keep your spaghetti from sticking to itself (regular agitation can do that), but the pros reckon it’s a waste of a pricey ingredient .

So I was pretty surprised to read that it might genuinely help to get another semolina-based staple – couscous – to fluffy perfection.

I’ve made my fair share of brick-like, soggy and/or sandy couscous, with light, well-seperated grains very much the exception rather than the rule.

After giving the trick a try, though, I’ve seen much better results consistently.

How does olive oil help make couscous fluffy?

I’m used to letting couscous sit in hot stock for abou