(2 Cups) couscous
(1 ½ tsp) salt
(2 Cups) Boiling water or stock
- Mix the couscous and salt together in a large bowl. Pour the boiling water or stock over the couscous all at once and stir in well.
- Cover the bowl with plastic wrap. Set aside for about 10-15 minutes to steam.
- Remove the plastic wrap and fluff the couscous with a fork. Stir in 1 tablespoon of butter or olive oil if you like. Use couscous as a base for North African tagines and stews, or as an accompaniment to hot entrees or cold salads.
- Couscous a type of pasta made from durum wheat in the form of grains can be found in many recipe variations. You may find various recipes for couscous salad, however in the region of Northwest Africa known as the Maghreb Couscous is a commonly served hot. In typical Maghreb cooking, couscous is cooked in the top part of a pot known as a couscousière. The bottom part holds a stew (tagine). As the tagine cooks the steam from the simmering tagine will flavor the couscous. The method described here is the quick way to make couscous. It does not make as fluffy or fragrant a dish, but it is much easier and requires no special equipment.