-
1
Place the couscous in a bowl.
-
2
Add 1/2 teaspoon salt (preferably kosher salt) per cup of couscous and mix together.
-
3
Combine 1/2 to 1 cup of broth from the stew you plan to serve with the couscous with enough warm water to cover the couscous by about 1/2 inch.
-
4
Let sit for 20 minutes, until the liquid is absorbed.
-
5
Stir every five minutes with a wooden spoon, or rub the couscous between your moistened thumbs and fingers so that it doesnt lump.
-
6
The couscous will now be fairly soft; fluff it with a fork or with your hands.
-
7
Add a tablespoon or two of olive oil, rubbing the couscous between your fingers to distribute the oil throughout.
-
8
Have the stew at a simmer.
-
9
Line a colander, sieve or the top part of a couscoussier (a special pot for couscous) with a single layer of cheesecloth, and place the couscous in it.
-
10
Set it over the stew, making sure that the bottom of the colander does not touch the liquid (remove some of the liquid if it does).
-
11
Wrap a towel between the edge of the colander and the pot if there is a space, so that steam doesnt escape.
-
12
Steam 20 to 30 minutes.
-
13
The couscous should be fluffy, the grains dry and separate, not al dente and not mushy.
