If you need a side dish that can be ready in minutes, consider Couscous. Couscous can be prepared by merely boiling water, adding the couscous to the pot, and letting the mixture sit for 5 minutes. This page will help you learn how to cook couscous.

• Couscous consists of tiny balls of semolina pasta. Traditional couscous originated in Africa, and is still a staple of many African cuisines today. Israeli couscous is larger than African couscous, and will take twice as long to cook.

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  Raspberry Almond Couscous (Creative Commons photo by tyger lillie)

• Water, stock, or broth

• 1 cup of couscous

• 1 teaspoon salt

• 1 tablespoon butter or olive oil (optional)

• 2 quart pot, with lid

• Although some traditional recipes call for steaming couscous over boiling water, the simplest way to prepare it is to boil water, take it off the heat, and let it sit until soft.

1. Put 1 cup of water in a pot.
2. Add salt
3. Add butter or olive oil, if desired.
4. Bring to a boil, add the couscous, remove from heat, and cover.
5. Let sit for at least five minutes.
6. Fluff with a fork.
7. Add any additional ingredients, such as dried fruit or nuts.

• Israeli couscous is larger than traditional couscous, and requires slightly different cooking method.

1. Put 1 cup of water in a pot.
2. Add salt.
3. Add butter or olive oil, if desired.
4. Bring to a boil and add the couscous.
5. Cover, reduce heat and simmer for 10 minutes, until tender.
6. Sir occasionally while cooking.
7. Add any additional ingredients, such as roasted vegetables.

• Epicurious.com: Toasted Israeli Couscous with Pine Nuts and Parsley

• BBC Food: Moroccan Lamb Tagine with Lemon and Pomegranate Couscous

• Recipezaar: Zucchini Couscous Recipe

• Jamie Oliver: Couscous with Grilled Summer Vegetables

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