Take 5: Couscous
It only takes boiling water to bring this traditional Berber staple to life. Janice Leung lifts the lid on the fluffy treat
It only takes boiling water to bring this traditional Berber staple to life. lifts the lid on the fluffy treat
This is the only one of those we sampled that is cooked on a stove top. The grains are fine, uniform and round, but there isn't much flavour to them.
HK$39.90, Oliver's Delicatessen, 2/F Prince's Building, Central; Great Food Hall, Pacific Place, Admiralty
This lemon-yellow couscous has a slight wheaty flavour, with grains that are marginally larger than the others. Only boiling water and a cover are needed to cook these and they are easily fluffed.
HK$35.50, Oliver's Delicatessen, 2/F Prince's Building, Central; Nature's Village, 36 Lyndhurst Terrace, Central
These pale, firm and fine grains only need boiling water, and although the instructions don't specify covering, it helps with evaporation and keeping it warm. It tends to clump together, and is rather bland.
HK$26, Oliver's Delicatessen, 2/F Prince's Building, Central; Great Food Hall, Pacific Place, Admiralty
The only couscous sampled made from barley rather than semolina, these grains are a pale greyish brown. They have a richer flavour and some bite, although they tend to form clumps and are harder to fluff.
HK$74, Oliver's Delicatessen, 2/F Prince's Building, Central; Great Food Hall, Pacific Place, Admiralty
There isn't much flavour or character to this couscous, but with its round, uniform grains, it's easy to fluff and a breeze to cook. The light yellow grains are soft and soak up sauces nicely.
HK$17.90, Great Food Hall, Pacific Place, Admiralty
