To start the couscous, rinse it under cold water and then strain in a sieve to remove some of the excess starch.
Next, combine the chicken stock, salt, pepper and butter (or olive oil), bring to a boil and then pour over the couscous. Cover tightly with plastic wrap. Let sit for approximately 10 minutes to rehydrate. Uncover and fluff with a fork. Taste to see that it is fully cooked through and seasoned to your liking. Serve immediately or let cool and use as the base to make a salad.
- 2 cups couscous
- 4 cups stock (vegetable or chicken)
- 2 tbsp butter or olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper