I unashamedly love couscous. Everything about it: the blink-and-you-miss-it cooking time, the chewy texture, the nutty flavor. It's probably my favorite starch to prepare with a standard protein-veggie-starch dinner. I have made some refinements over the years: I always cook it in chicken broth, I do it all in one pot, and I've recently starting adding a dressing.
My husband is more of a rice lover. He will eat couscous, but he complains that it's too dry sometimes. So, I came up with the idea of a sauce to put over it. He loves it, I love it, and we're all happy. Try it yourself!
1 C dry couscous
1 C chicken broth
2 T olive oil
2 T white wine vinegar
1/2 t dijon mustard
1 T cherry jam (or whatever flavor you fancy)
salt and pepper
Bring the chicken broth to a boil in a small pot with a lid. Once it boils, stir in the couscous, cover, and remove from heat. In a small bowl, whisk together the remaining ingredients, seasoning to taste. After five or six minutes, unlid the couscous and fluff if up with a fork. Pour the dressing over the couscous and serve. Makes four servings.