Couscous is made from a special kind of wheat called durum wheat, the same kind of wheat that is used to make pasta. In Morocco, families pile steamed couscous on a large platter, with the meats and vegetables placed on top. Enjoy couscous as a side dish with North African tagine, chermoula, and oranges with fresh mint.
- 1½ cups water
- 1½ cups couscous
- ¼ teaspoon salt
- In a saucepan, bring the water to a boil over high heat. Add the couscous and salt. Stir once or twice. Cover the pan and turn off the heat. Do not stir.
- Let the couscous sit for 10 to 15 minutes. Fluff with a fork.