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https://www.google.com/search?safe=strict&rlz=1C1CHFX_enUS664US664&q=where+to+buy+couscous&npsic=0&rflfq=1&rlha=0&rllag=42424018,-71013376,6858&tbm=lcl&ved=2ahUKEwi_tdGS__TfAhVDiOAKHeOvD0YQtgN6BAgBEAU&tbs=lrf:!2m1!1e2!2m1!1e3!3sIAE,lf:1,lf_ui:10&rldoc=1#rlfi=hd:;si:;mv:!1m2!1d42.591546699999995!2d-70.921948!2m2!1d42.2011488!2d-71.17377429999999;tbs:lrf:!2m1!1e2!2m1!1e3!3sIAE,lf:1,lf_ui:10

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1. Boil water
For each cup of dry couscous, use 1½ cups of water. Bring to boil in saucepan.

2. Add salt and oil or butter
Add ½ tsp. salt to the water and a little olive oil or butter if desired, to add moisture.

3. Add couscous and let steam
Pour 1 cup couscous into boiling water, stir once with a spoon, cover with a lid, and remove from heat. Let the couscous steam for five minutes.

4. Fluff with a fork
Couscous grains tend to bind together in the cooking process, so fluff the grains with a fork. Before serving, stir in any flavorful extras like lemon zest or chopped scallions.

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Couscous (from the Berber word k'seksu ) is the staple product of North Africa and the national dish of the countries of Maghrib, that is, Algeria, Morocco, and Tunisia. Couscous spread from this area, where it originated, to Libya, Mauritania, Egypt, and sub-Saharan countries.

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is the staple product of North Africa and the national dish of the countries of Maghrib, that is, Algeria, Morocco, and Tunisia. Couscous spread from this area, where it originated, to Libya, Mauritania, Egypt, and sub-Saharan countries.