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 regular 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. For a drier couscous – useful when you are adding wet ingredients such as chopped tomatoes – increase the couscous to 1 cup (always shake the cup to ensure you are getting rid of air).
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