Simple White or Whole Wheat Couscous

Here’s the go-to recipe for both white and whole wheat couscous. Like bulgur, couscous is best steeped rather than cooked. From there you can use it in soup, salad, or grain recipes, top it with stewed meats, seafood, or vegetables, or dress it simply as you would any plain-cooked grain.

1 cup white or whole wheat couscous

Salt

• Put the couscous in a medium pot with a tight-fitting lid and add 11/2 cups of water and a generous pinch of salt.
• Bring the water to a boil, then cover and remove from the heat. Let white couscous steep for about 5 minutes, whole wheat for about 10. (Or you can let them sit for up to 30 minutes or so, depending on how hot you want them.) Fluff with a fork and serve.

MAKES: 4 servings

TIME: 5 to 15 minutes, depending on the type of couscous