Couscous is the rolled semolina of hard wheat that is cooked with steam and should not boiled. I eat this North African dish at home topped with any meat and vegetable dish with lots of gravy.
Great dish to make for a weeknight’s quick dinner.
I always used stock to cook couscous.
At times, I flavor the cooking liquid with herbs and spices like bay leaf, curry powder and Geera.
For each cup of dry couscous, I use 1 1/4 cups of water.
I buy couscous at the bulk dispensers at Whole Foods market, probably 2 cups at a time.
Couscous is pasta that looks and cooks like a grain.
In a small saucepan, hot 1 Tbsp. of vegetable oil and cook ½ cup of onions until translucent. Add ¼ tsp of salt and 1/8 tsp of black pepper. Add the stock and bring to boil. Stir in the couscous, cover and take off the fire. Allow to steam and absorb the flavored stock for 10 minutes. I let the couscous sit for 5 minutes before I fluff with a fork and serve hot.