Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat.

Couscous isn’t a grain, as some people may think — it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely instant ...

Couscous: Bring the water to a simmer in a small pot over medium heat, then turn off the heat. In a shallow baking dish combine the couscous, salt and olive oil, tossing to coat.

1 1/2 cups couscous. 1/2 cup pignoli nuts, toasted. 1/4 cup currants. Homemade Chicken Stock: 3 (5-pound) chickens. 3 large onions, unpeeled and quartered. 6 carrots, unpeeled and halved.

Deselect All. Seven-Vegetable Stew: 3 cloves garlic, smashed. 2 small turnips, peeled and quartered. 1 medium yellow onion, quartered lengthwise, root end intact

Make the couscous: Heat the butter, 1 1/2 teaspoons spice blend and the saffron, if desired, in a large skillet over medium-high heat until lightly toasted, about 1 minute. Add the couscous and ...

Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro.