I love couscous, and I love Moroccan flavors, this is one my favorite ways to make it. The technique is a conglomeration of classic and lazy. I find that rubbing teh grains is not only a terrifically pleasant thing to do, it keeps the cous cous from clumping and gives each little gain a bit of sumptuousness all it's own. You may need more or less liquid, check the package for ratios, but ignore their cooking instructions. It's lovely with fish or chicken, if I serve it with lamb I use a richer stock so it stands up to the gaminess.Is also very nice at room temp, or for breakfast the next day with a mushed up soft boiled egg sprinkled in zaa'tar, drizzled with olive oil and dolloped with greek yogurt. Would love to try it with artisianal or handmade couscous, but budget and time often prevents that.

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