Andy Makes Complicated Couscous (That's Worth the Effort) | From the Test Kitchen | Bon Appétit

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  • Published on:  7/28/2017
  • Throw out the instant couscous and learn how to make it the traditional way with senior food editor Andy Baraghani. Couscous is a staple dish in Northern Africa, and it takes a lot of love and patience to make it the right way. Spiced broth and brown butter pull together this fluffy couscous that can stand alone or be part of a salad or dish.

    Check out the full recipe here: http://www.bonappetit.com/recipe/spiced-and-steamed-couscous-with-brown-butter

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    Andy Makes Complicated Couscous (That's Worth the Effort) | From the Test Kitchen | Bon Appétit
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