2 cups water, chicken, beef or vegetable
2 tablespoons butter
1⁄2 teaspoon salt (optional)
2 cups instant couscous
In a medium saucepan, bring the water or
desired broth and butter to a boil over
Gradually, stir in the couscous. Remove from
heat, cover and set aside to steep for a
minimum of five minutes.
Fluff with a fork before serving.
Butter and Parsley: Stir 2 tablespoons
chopped fresh parsley with 3 to 4
tablespoons softened butter into the cooked
Lemon or Lime: Add 1 tablespoon lemon or
lime juice and 1⁄2 teaspoon of the grated
peel to the water.
Moroccan: Add 1⁄4 cup currants or raisins,
1⁄4 teaspoon ground cinnamon, 1⁄4 teaspoon
ground turmeric and 1⁄4 teaspoon ground
cumin to the water.
Nut: Stir in 1⁄2 cup toasted chopped nuts
with the couscous.
Sun-Dried Tomato Basil: Add 4 to 5
rehydrated sun-dried tomatoes, coarsely
chopped, 2 green onions, sliced, and 1
garlic clove, minced to the water. Stir in 2
tablespoons minced fresh basil with the