Recipe: Quick couscous

Recipe: Quick couscous
Quick coucous with a dried fruit and almond garnish. Recipe (Anne Cusack / Los Angeles Times)
Total time: 20 minutes

Servings: 6

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.