Storage: Store couscous in an air-tight container in a cool, dry cupboard.
Shelf Life: At least a year.
To prepare tomato couscous, place 1 cup of couscous in a large bowl and cover them with 1 ¼ cups boiling water. Cover the bowl and let it sit for five minutes, then fluff with a fork to separate the granules. Tomato couscous triples in size during the cooking process, so 1 cup of dry granules will expand to 3 cups of cooked couscous.
Ingredients that pair well with tomato couscous include onions, garlic, cilantro, chicken,
lamb,
fresh marjoram, shallots,
Cornish game hens, thyme, cilantro,
saffron, lemon &
poussin.
Couscous does not have to be cooked in water. Almost any water-like liquid can be used to infuse it with additional flavor (vegetable & chicken stocks are the most common choices).
If your finished couscous dish is too dry (or you’d like to add some additional richness and flavor), drizzle on a little high quality extra virgin olive oil just before serving.
