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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you cook couscous?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you cook couscous?),it will help you,my kids.
I have only made it with the instant kind. I just bought a box of couscous and am not sure of the ratio of pasta to water/stock. What herbs are also good with couscous?

Answer:
I have a great Couscous recipe. Pour 1 cup boiling veggie broth over 1 cup dry couscous, cover and let sit 5 mins then fluff with a fork. Set aside to cool. Dice up one cucumber, 1/2 a red onion, 1 large tomato and a handful of cilantro. Mix cooled couscous in with veggies and add 1-2 tbsp olive oil and 1/2 the juice of a lime. It is best if you let it set in the fridge for a few hours and I like to top it with some feta cheese when I serve it. It is my favorite dish!
It's not supposed to be cooked at all. You are supposed to use 1 to 1 ration and just pour boiling water (or broth) over it and let it sit until absorbed. As for herbs, you can use anything you like. I like my couscuus with chopped jalopinot peppers, cumin, cilantro and small pieces of shrimp.
it's easy 1 cup of water with 1 cup of couscous,salt,white pepper. the herbs depend on what you are making it with for instant if using lamb I've used a little rosmary,its a very strong herb, if making it with chicken I have used cilantro, just depends on the entrees namaste
Shrimp Couscous Salad [6 serv; ready in 35min]

2 cups couscous
2 cups water

3/4 cup olive oil
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 clove garlic, crushed
salt and pepper to taste

1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 1/2 pounds cooked shrimp, peeled and deveined
2 medium tomatoes, chopped
1 cup chopped fresh parsley
1 cup crumbled feta cheese

Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.




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