Instructions: (Authors notes): Regular couscous has a pasta-like flavor, while this method gives the grains a nutty and smoky flavor which I prefer. I offer it because it is so different. If you want to make regular couscous, simply follow the instructions on the package. For this recipe the ratio of couscous to water is always 1:1.5, so you can make any amount you want.

Toast the couscous over a low flame in a medium-weight frying pan without oil or shortening, stirring or shaking vigorously so the granules dont stick to the bottom. When you smell the rich flavor of the semolina, now slightly darkened and tanned, drop the contents into a deep, covered casserole dish. Add the boiling water immediately. Cover and let the couscous steam for ten minutes. (Warning: do not lift the top of the casserole dish for a peek, as this seemingly innocuous action will make for lumpy couscous.)

After 10 minutes remove the cover from the casserole dish, and then fluff the couscous with a wooden fork or chopsticks. Serve hot under the "face"

of the stew in the above recipe.

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