Steamed Couscous with Toasted Pumpkin Seeds

• 2 1/4 cups couscous
• 1 cup water
• 1/2 cup green (hulled) pumpkin seeds
• 1/2 teaspoon fennel seeds
• 2 tablespoons olive oil

1. Soak couscous in water to cover 10 minutes, then drain.
2. Steam couscous in a steamer (lined with cheesecloth if holes are large) set over 1 inch simmering water, tightly covered, 20 minutes.
3. Transfer couscous to a bowl and fluff with a fork.
4. Pour 1 cup water over couscous and season with salt.
5. Let stand, uncovered, 10 minutes.
6. While couscous stands, toast pumpkin and fennel seeds in oil in a skillet over moderate heat, stirring constantly, until pumpkin seeds are puffed and beginning to pop, 4 to 5 minutes.
7. Season with salt.
8. Return couscous to steamer and steam, tightly covered, 20 minutes more.
9. Transfer couscous to bowl and toss with pumpkin and fennel seeds.

couscous, water, green, fennel seeds, olive oil

Taken from www.epicurious.com/recipes/food/views/steamed-couscous-with-toasted-pumpkin-seeds-103844 (may not work)