Quick Couscous

• 350 g (12 oz) easy-cook couscous
• 2-3 tablespoons sunflower oil

Put the couscous in a bowl, add the oil, sea salt and warm liquid and stir well. Transfer to a large sieve or colander lined with a disposable kitchen cloth and steam, covered, over a pot of boiling water for 10 minutes, until the grains are fluffy and separate. For an especially well-flavoured couscous, cover and steam over the stew or casserole with which you plan to serve it.