The little dried semolina pellets which constitute instant couscous can be quickly softened in hot water or stock and served in place of rice or potatoes. Israeli couscous is a larger form. To serve 4, put 3/4 cup couscous in a large bowl and pour over 250ml (1 cup) boiling water. Stir once, cover with a plate and leave for 10 minutes. Fluff up with a fork, and mix in 1/2 a teaspoon of salt and 1 tablespoon of extra virgin olive oil, lemon-infused olive oil, or butter. Use in vegetable stuffings or salads – but be sure to add plenty of tasty ingredients, or extra dressing, or it will be bland.
Photography by Julie Biuso