This is an easy foolproof method of preparing the precooked couscous available in America (see page 28). I make it straight in the round clay dish in which it will be served with its broth and other accompaniments. In Morocco, 500 grams (1.2 pounds) serves 4 people but by standards in America, it is enough for 6. If you are cooking for 8 or 10 people, it is worth making 2.4 pounds, if only because a mountain of couscous looks good.

　　

Ingredients

　　

Step 1

You need the same volume of salted water as couscous.

　　

Step 2

Put 2 1/2 cups couscous in an oven dish. Gradually add 2 1/2 cups warm salted water, made with 1/2 to 1 teaspoon salt, stirring vigorously so that it is absorbed evenly. Leave to swell for about 10 minutes, then mix in 2 tablespoons oil and rub the couscous between your hands above the bowl to air it and break up any lumps. That is the important part.

　　

Step 3

Put the dish in an oven preheated to 400°F and heat through for 20 minutes, or until it is steaming hot (it takes longer for 5 cups couscous). Before serving, work in 3 tablespoons butter cut into small pieces, or 2 to 3 tablespoons oil, and fluff it up again, breaking up any lumps.

　　Arabesque