Couscous

Thom Hackett
Servings: 6

Commonly mislabeled a grain, couscous is actually a semolina pasta, rolled into small pellets. It is the universal accompaniment to all tagines in north Africa, though rice will work fine in its absence.

Ingredients

2     cups instant couscous, medium grind
3     cups chicken stock
1     teaspoon salt
2     tablespoons butter, or extra-virgin Olive oil
pinch cinnamon

Cooking Method

Place the couscous in a small baking pan or wide bowl that will hold 6 cups.
 

In a sauce pan over medium heat, combine the water or stock, salt and butter or olive oil and spice, if using.

1. Bring to a boil and pour over the couscous.

2. Stir well and cover the pan or bowl with aluminum foil. 

3. Let rest for 10 minutes.

Fluff the couscous with a fork. 

Serve immediately in a warmed dish.