Couscous is a wonderful side dish that is incredibly quick-cooking and light. This version is a perfect accompaniment to curries and fish dishes. Sometimes I substitute coconut milk for half the stock.
- 2 cups chicken or vegetable stock
- 1 teaspoon salt
- 1 cup couscous
- 1 tablespoon butter
- ¼ cup finely chopped fresh parsley
In a saucepan, bring the stock to a boil. Add the salt, couscous, and butter, stir, then remove the pan from the heat. Cover and wait 5 minutes. Uncover, fluff with a fork (do not stir), add the parsley, and serve. If you need to reheat or refluff the couscous, just add a teaspoon of olive oil and lightly mix with a fork.