Secrets of Using Quick Cook Couscous

Quick cook couscous is not a new invention, but, outside of Morocco perhaps, it's eclipsed the regular version, and just about everyone, chefs included, use quick cook couscous rather than the old fashioned type these days. Making quick cook couscous is really simple. Empty the desired amount into a bowl (remember, it will more than double in quantity!) Cover with hot water or stock – usually about double the quantity of couscous, and leave to stand. Once all the liquid is absorbed fluff the couscous with a fork. Now comes the fun part – dressing it up! You can add dried fruit, raisins, currants, or nuts to the couscous. Stir through spices of your choice, or add finely chopped, seeded tomatoes and peppers. Herbs like mint or coriander (cilantro) also work well with couscous. Serve as an accompaniment to Middle Eastern inspired dishes, or just as an alternative to bland, boring rice.