Couscous

Couscous is great with all the tagines and braises in this book, but it also makes a terrific salad. The packet of couscous will give directions to simply rehydrate the couscous, but that is not the way to make it if you want a light, fluffy result. Couscous is really like dried pasta and is better if it is cooked after rehydrating. We steam it for 20 minutes and it comes out beautifully – try it yourself. For a more elaborate couscous, try the almond couscous, below. It is great with simpl