This medium grain pellet-shaped pasta couscous is made from semolina wheat in France, the third favorite dish of French people. Couscous generally in France prepared by steaming for a softer, lighter, fluffier texture.
To prepare couscous (steaming process):
Gently rub grain with cooking oil, put on a Couscoussier that is layered with cheesecloth and with a few inches of water barely bubbling over medium heat. Cover and cook for 20-25 minutes, remove from the heat, fluff the grains and stir in 2 tbsp butter and serve.
1 cup dry couscous yields 3 cups cooked couscous.