Meals from the past few days include, from the bottom, a nice shrimp and sweet pepper curry. A batch of ratatouille which was polished off in no time at all and a center cut pork chop with cauliflower and cheddar gratin.
This is a simple way of making couscous as an accompaniement. Cous Cous is like a pasta really. Always check on the box as to how much liquid to grain as not all cous cous is equal. I put one and a half to this and it turned out to be too wet but it was good anyway. When the couscous is cooked fluff it up to get all the heat out of it so it doesn't continue to cook and get too soggy. Then fold in a knob of butter to stop the cooking process.
You can add anything to this grain. It is great with mint, raisins, sweet peppers etc etc.
Another way is to heat the stock, saute the onion and garlic in a seperate pan and then add all the components together and allow to cook in it's own heat. However for the housewife you end up with a lot of dirty untensils.
This is not to be confused with the couscous dish which is a completely different thing. You can use it as an accompaniement for fish, chicken and in my case here Beef Kabobs.