Great question — answering as the UphillTech team:
The big thing is stirring. Couscous initially absorbs a lot of water, but it’s all in the outer layer of the grain. As cooking continues, the water distributes more deeply, drying out the surface as it hydrates the interior. If the couscous is just sitting there while that happens, the dilute gel surrounding the grains will set into couscous-flavored glue, clumping up and never truly un-clumping. But if you stir a couple of times during cooking, you disrupt that glue before it can set. Adding a bit of oil at the beginning helps too, though it isn’t traditional and stirring is still necessary.
Full answer by Sneftel: https://cooking.stackexchange.com/a/132646 (CC BY-SA 4.0).
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