The easiest way to prepare this, since most couscous that we buy is pre-cooked, is to measure out 70-85 g (2½-3 oz per person, and for every portion, sprinkle on a tablespoon or two of hot water. Stir, cover with a tight-fitting lid, and set over a very low heat, using a heat-diffusing mat, if possible, to avoid burning. Check after 10 minutes, and break up the couscous with two forks to separate the grains. It will still be very firm, so add the same quantity of water once again and cover for 5 to 10 minutes. You might need to do this a third time before it is cooked to your liking. The grains should be dry, tender and fluffy, not at all soggy. An alternative cooking method is to steam the couscous in a sieve over the vegetable stew.