Storage: Store couscous in an air-tight container in a cool, dry cupboard.
Shelf Life: At least a year.
The most basic method for cooking Lebanese couscous is to simmer it on the stove as you would pasta. Bring a large pot of water to a boil on the stove (roughly 4 cups water for every cup of couscous), add the couscous and let it simmer for fifteen minutes. Drain the couscous and serve.
Lebanese couscous will triple in size during the cooking process, so cook one cup of dry pearls for every three cups of cooked couscous you want.
Ingredients that pair well with couscous include carrots, onions, celery, garlic, tomatoes & tomato paste, quail, curry spices, cilantro, spinach, fresh chervil, cinnamon, Cornish game hens, chicken, lamb (especially braised cuts or lamb merguez sausage), pomegranate, saffron threads, mint, golden sultana raisins & poussin.
