Couscous, widely used in North Africa, is a tiny, grainlike pasta made from semolina flour that cooks very quickly.
Source: Martha Stewart Living, April/May 1992
1 1/2 cups couscous
1 1/2 cups chicken stock, preferably homemade
Large pinch of saffron
2 tablespoons unsalted butter (optional)
1/2 cup currants
1/2 bunch scallions, chopped
1/2 cup oil-cured black olives, pitted and slivered
Freshly ground pepper
Put couscous in a large bowl. In a small saucepan, bring stock and saffron to a boil. Add salt to taste, if needed.
Pour stock over couscous, stir once or twice, and cover bowl tightly with a plate or aluminum foil. Let steam 10 minutes, then fluff with a fork, and add butter if desired. Add currants, scallions, olives, and pepper. Toss to mix well; serve immediately.