Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat.

Couscous isn’t a grain, as some people may think — it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely instant ...

1 1/2 cups couscous. 1/2 cup pignoli nuts, toasted. 1/4 cup currants. Homemade Chicken Stock: 3 (5-pound) chickens. 3 large onions, unpeeled and quartered. 6 carrots, unpeeled and halved.

Pour 1/2 cup of water into a small saucepan and bring to a boil over high heat. Pour the couscous into the saucepan and stir well. Turn off the heat, cover and let stand 5 minutes.

Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and ...

Place the couscous in a large bowl and add the cooked zucchini. Pour the hot chicken stock over them. Cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes.

Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro.