Couscous
The method Claudia Roden gives for making couscous in Claudia Roden’s Mediterranean is simple but brilliant. It’s the best way we have found to make fluffy, light couscous without taking the considerable time and effort required with the traditional method (steaming twice or thrice in a couscoussier). You can change scale up or down the amount of couscous if you want to make more or less; just remember that the proportion of dry couscous to water is 1:1 by volume (2 cups couscous, for example, and 2 cups water). Adjust the olive oil accordingly.
Serves 4 as an accompaniment.
Ingredients
10 ounces (284 grams) couscous (for many American brands, that’s one box)
1/2 teaspoon salt
1 tablespoon olive oil