• a pot or kettle to boil water
• a pot with a lid
• a fork
• a spoon to mix the raw ingredients
• a knife and cutting board (depending upon what you choose to add)

• 1 C medium couscous
• 1 C boiled water
• optional herbs and/or spices
• optional vegetables
• a pinch of salt

This recipe is for medium couscous only - of the pre-cooked/instant kind - ready in 5 minutes.

Method:

• Cut any vegetables you would like to include.
  Carrots, diced to the size of small peas will remain quite firm if not pre-cooked.
• Frozen vegetables (eg, peas, corn, diced carrot, etc) will cook to firm.
• For softer results from frozen vegetables, defrost them first.
• If using raw vegetables these should be precooked to soften sufficiently prior to adding. (Certain vegetables must be pre-cooked)
  Save water from precooked vegetables to use in place of fresh water.

1. Put 1 cup couscous into a pot with herbs and vegetables (do not add salt at this stage). Stir well.
2. Bring water or saved water from pre-cooking vegetables to a boil in a separate pot or kettle.
3. Add 1 cup boiling water to the pot of couscous.
4. Add (optional) salt immediately after the water is added and stir briefly (Do not add salt if using water from boiled vegetables) .
5. Cover and let it stand for at least 5 minutes.
6. After couscous has absorbed the water (after 5 miinutes) stir the couscous in the pot - gently lifting it from the bottom with a fork to separate the grains.
   (It is not critical that this step be done immediatly after 5 minutes.)
7. Let the couscous stand in the pot for an additional 2 to 5 minutes, with the lid ajar.