Couscous

• 1 1/2 cups couscous
• 2 1/4 cups stock, preferably homemade (pages 160163), warmed (or use warm water)
• Salt and black pepper to taste

1. Put the couscous in a medium saucepan with a lid over medium heat.
2. Cook, stirring occasionally, until it is aromatic and beginning to turn color, 3 to 5 minutes.
3. Add the stock all at once, along with some salt (unless your stock is very salty) and pepper.
4. Cover and turn the heat to low.
5. Cook for 7 to 12 minutes, undisturbed, until the liquid is absorbed but the couscous is still quite moist.
6. Fluff with a fork and serve immediately.
7. This is good with currants or raisins and pine nuts: In step 1, put 2 tablespoons butter or extra virgin olive oil in the saucepan, and when it melts (or is hot), add the couscous.
8. Cook, stirring occasionally, until it glistens, just a minute or so.
9. Proceed as directed.
10. When the couscous is done, toss it with another tablespoon or two of butter or oil.
11. For either the main recipe or the variation, stir in 1/2 cup chopped or snipped dried apricots in step 1, along with the stock.

couscous, stock, salt

Taken from www.epicurious.com/recipes/food/views/couscous-385874 (may not work)