Serves 4 to 6
2 cups couscous
1 tablespoon ghee or light oil 1 teaspoon salt
3 cups water
1. Preheat the oven to 400Â°F.
2. Spread the couscous in a 2-quart glass or ovenproof casserole. Add the ghee or oil and sprinkle with the salt. Pour the water over the couscous. Seal tighdy with foil and a lid. Bake for 15 to 20 minutes. Uncover and fluff with a fork while it is steamy.
note: Make a salad of leftover couscous tossed with chopped celery, herbs, spices, and lemon juice on a bed of lettuce.