Couscous is an Israeli pasta that looks like a grain. The tiny little “grains” are little individual morsels, that cook up into a fluffy, delightful side dish. Couscous cooks very quickly – it’s just a matter of bring the liquid to a boil and letting it stand for 15 min.
It’s important to use aromatics if you don’t want the couscous tasting bland. Toasting the couscous also helps to intensify the flavor and to ensure that the “grains” will be fluffy and separate, not turn into a mushy glop. It complements many dishes very well, especially chicken and seafood.
This is what couscous looks like.
Melt butter in a medium saucepan over medium heat. Add onions, season with 1/4 teaspoon salt and cook for about 5 min.
Add zucchini, season with 1/4 teaspoon of salt and cook for another 3 min, until it begins to soften. Add garlic, cook for about 30 seconds – 1 min.
Add couscous and cook, stirring frequently, about 3 min, or until it is slightly toasted.
Add wine and chicken broth. Bring to a boil. It should come to a boil right away, since you’re using warm/hot broth.
Take off the heat, cover and let stand for about 15 min. All the liquid will be absorbed. Fluff with a fork.