Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat.

Couscous: Bring the water to a simmer in a small pot over medium heat, then turn off the heat. In a shallow baking dish combine the couscous, salt and olive oil, tossing to coat.

Couscous isn’t a grain, as some people may think — it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely …

1 1/2 cups couscous. 1/2 cup pignoli nuts, toasted. 1/4 cup currants. Homemade Chicken Stock: 3 (5-pound) chickens. 3 large onions, unpeeled and quartered. 6 carrots, unpeeled and halved.

Make the couscous: Heat the butter, 1 1/2 teaspoons spice blend and the saffron, if desired, in a large skillet over medium-high heat until lightly toasted, about 1 minute. Add the couscous and ...

Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and ...

Place couscous and currants in a large bowl. Pour boiling water over top, cover, and let stand for 5 minutes. Remove cover, add toasted almonds and parsley, and fluff with a fork until combined.