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

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 Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Andy Makes Complicated Couscous (That's Worth the Effort) | From the Test Kitchen | Bon Appétit
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