I found a good way to "cook" couscous is to pour boiling water over it in a bowl, cover it and then when the water is absorbed, fluff it with a fork. It doesn't get soggy or gummy this way.

Hmm, I cook normal couscous that way sometimes too, and you're right that it makes it nice and fluffy and non-gummy. I wonder whether it would be enough to cook this stuff, though? The grains were relatively large, about 4 mm in diameter, and I think they might need some kind of constant simmering.

Good news though with the glugginess issue - I ate the leftovers for lunch the next day and the grains were lovely and separate.

No a boiling water soak is not enough to cook this stuff, I tried after I had the same gloopyish effect. I think I might make a sweet dish rather than a savoury one with the remaining cous cous. it is more tapioca(spelling?) than cous cous.

Interesting... let me know if you do try a sweet version.

The way I cook couscous is to melt a good knob of butter in a deep frying pan and toss the couscous in it to coat. Stir in any seasonings or flavourings; then, while it's still on a low heat, I pour in just enough boiling water to cover the couscous. Cover the pan, remove from the heat and leave for 3-4 minutes. Fluff up with a fork and serve.
It Comes out nice and dry.

I might try the recipe using ordinary couscous.
If it works ok would you mind if I put it up on my recipe blog?

Hi Rosie,

That'd be fine! I'd be interested to see how it turns out, so please do let me know!