Total time: 20 minutes
1 pound (2½ cups) couscous
1 teaspoon salt
6 tablespoons extra virgin olive oil, divided
2 cups boiling water
6 tablespoons hot broth
Additional broth, soup or stew (for serving)
1. Put couscous in a sauté pan. Add salt and 2 tablespoons of the oil. Pour boiling water over couscous, return just to a simmer, remove from the heat and cover tightly. Set aside off the heat until the couscous is just tender, about 12 minutes. Fluff with a fork. Transfer to a large bowl.
2. Sprinkle the remaining oil over the couscous, tossing lightly with a fork and rubbing the couscous between your fingers if necessary to remove any clumps. Slowly add 6 tablespoons broth, tossing lightly. Serve hot, with more broth for moistening the couscous at the table.
Each serving: 404 calories; 10 grams protein; 59 grams carbohydrates; 4 grams fiber; 14 grams fat; 2 grams saturated fat; 0 cholesterol; 0 sugar; 395 mg sodium.Copyright © 2015, Los Angeles Times