There really isn’t any mystery to cooking this pasta-like “grain” made traditionally in North Africa. You can find it these days in most any market, with flavoring already added, or plain. You can get it small, medium and large. The latter usually “Jerusalem” couscous, or sometimes called “Lebanese”.
A general rule of thumb when preparing this dish is to remember to use the same amount of boiling water to dry couscous.

• Equal parts boiling water to couscous
• 1/2 can, drained and rinsed chickpeas or fava beans
• 2 teaspoons Kosher salt
• 1 teaspoon olive oil
• 1 or 2 small, white onions, finely diced
• 1 or 2 cloves garlic, smashed and minced
• 1 medium bell pepper, any color.
• Cilantro or parsley

That being said, I usually just set my electric kettle on and pour out a couple cups into a stainless steel bowl. I learned a neat trick at a restaurant I worked in Minneapolis, where the chef showed me how to “massage” a few drops of olive oil into the “grains” before adding the water. Just use like a teaspoon, swish your hand all throughout, massaging essentially to coat all the grains. This keeps them from clumping together and sticking. Just a teensy bit does the trick. Then toss in a touch of Kosher salt and swish around. Add the boiling water just to the exact line of the couscous in the bowl and set plastic wrap tightly to seal.

Now wait about 5-10 minutes. The grains will swell with the water and cook, and puff up.
Here is where you can prepare whatever items you would like to add to the dish.
I like to halve a white onion, peel, and dice very finely so I have small pieces that will release a lot of flavor in a short amount of time. Get a saute pan on medium heat and add 1 Tablespoon olive oil and sweat the onions with a clove of garlic that you smashed and chopped finely. If you have any great, fresh, bell peppers cut one in half lengthwise, grab the stem and seeds and pull out. Toss it in the microwave, as-is, and cook for 1 minute 30 seconds. This is great for that “roasted” or “steamed” texture and flavor. Chop roughly and add to the pan, along with the beans.

Now check your spices. I keep Za’atar on hand and usually just toss in 1 to 1 1/2 Tablespoons into the pan and give it a stir with a spatula. The onions should be as near to translucent as they ever will be. Deglaze any browned bits with 1 Tablespoon Red Wine Vinegar. Toss in a few Tablespoons of chopped cilantro if you wish. You could add a grilled or steamed chick breast to the pan, chopped.

The ingredients are up to you. Maintain the rules corresponding to which phase in the diet you may be. Turn off the heat and let the ingredients sit, while you fluff the couscous you left aside, covered in plastic wrap. You can gently incorporate your ingredients into the cooked “grains” and enjoy. You can serve with a 1/4 cup of hummus dip and a pita bread, or add some finely chopped, and de-seeded cucumbers to 1/4 cup Greek style yogurt, and a squeeze of half a lemon.

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