How to cook couscous
A Moroccan staple, couscous is best teamed with saucy dishes like tagines. It's made from semolina wheat and is rich in vitamin A, a source of potassium and low in calories - around 110 per 100g. You can be blinded by science on all the ways to cook it but our method is very simple and works every time:
Place the couscous in a large heatproof bowl then add one-and-a-half times the volume of boiling water or stock. Cover the bowl with clingfilm, wait around 5 to 10 minutes until all the liquid has been absorbed, then add a knob of butter or some olive oil and fluff with a fork. If using stock, use good quality, as otherwise it'll be too salty.
One of the advantages of couscous is that you can add all sorts of ingredients to it:
Chickpeas, cannellini beans or borlotti beans add texture and extra protein for vegetarians.
Add lemon juice, loads of flat-leaf parsley, mint, coriander, olive oil and pepper for a salad.
Add roasted vegetables with cooked brown lentils for a great main course for a buffet or a packed lunch.
