Cook couscous according to package directions. You can substitute chicken bouillon stock for water to give it a richer flavor. Remember that the key to delicious couscous is to keep it moist, so add a liitle additional water if it dries too fast before cooking is complete or while you are waiting to serve it.
For variety and flavor, add one of the set of incredients below once the couscous has taken in most of the water:
1 can (14 oz / 400 g) crushed tomatos drained, 1 Tbs dried basil, a can (8 oz / 220 g) of peas, 2 sliced carrots, and black pepper
OR
1/2 cup chopped sundried tomatos, 1 Tbs dried parsley, and 1/2 cup of romano or parmesan cheese.
OR
1 can (8 oz / 220 g) cooked chicken, 2 Tbs olive oil, 2 Tbs lemon juice, 1 medium onion and 2 cloves of garlic that have been diced and sauted, and 2 sliced carrots.
OR
1/4 cup chopped dates or raisins, 1/4 cup chopped almonds or walnuts, 1/4 tsp cinnamon powder, 1/4 tsp cumin powder, and 1 Tbs butter.