Store couscous in an air-tight container in a cool, dry cupboard.Shelf Life:
At least a year.
To prepare whole wheat 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. Whole wheat couscous triples in size during the cooking process, so 1 cup of dry granules will expand to 3 cups of cooked couscous.
Whole wheat couscous can be used as a starch base for stews, cooked and tossed with ingredients to make a kind of grain salad, or tossed with sautéed vegetables (often onions and garlic) to make a pilaf-style side dish.
Ingredients that pair well with couscous include carrots, onions, celery, garlic, tomatoes & tomato paste, cilantro, spinach, chicken, lamb (especially braised cuts or lamb merguez sausage), quail, curry spices, fresh chervil, cinnamon, Cornish game hens, pomegranate, mint, golden sultana raisins & 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.
Traditional-sized couscous can even be made into sweet dishes. There is a sweet version eaten in Morocco that is flavored with cinnamon.