Puffed and caramelised couscous

This crispy and sweet couscous is first cooked, then dried, deep-fried, and finally caramelised. This is a unique preparation of couscous that gives it an entirely different flavour and structure than the standard preparation. The caramel perfectly complements the flavour of the baked couscous.

Creation by Dennis Steenbergen, Simple, Utrecht, the Netherlands.

Puffed and caramelised couscous

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boiling water




Preparation method

  • Weigh the couscous in a large bowl.
  • Pour over the boiling water and cover with cling film.
  • Soak for about ten minutes and then stir with a fork.
  • Dry the couscous in an oven at 120°C.
  • Leave the couscous to cool down and then deep-fry in oil at approximately 200°C.
  • It is important to fry the couscous at a high temperature to get them to puff up. But work quickly to prevent the kernels from burning.
  • Drain on kitchen towel.
  • Melt the sugar in a pan and caramelise. Add the couscous and quickly stir through the sugar.
  • Remove from the pan and set aside to harden on kitchen towel.
  • Break into pieces and store in an air-tight container with silicon grains, so that it stays dry and crispy.

Serving suggestions

  • This component is perfect to include in desserts with fresh and tart flavours.

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