Couscous, which originated in North Africa, is made from ground semolina wheat. When cooked properly, the grain takes on a light, fluffy texture. Be careful not to overcook delicate couscous or it may become mushy and sticky. You can prepare couscous with boiling water, but using chicken broth gives it a richer, more-flavorful taste. Enhance the cooked couscous with a variety of herbs, spices and even pine nuts to make the recipe your own. Serve the couscous alone or as a side dish to meat and fish.
Pour 3 cups of homemade or store-bought chicken broth into a medium saucepan. Bring the broth to a boil over high heat.
Add salt, black pepper and other seasonings, such as dried parsley or thyme, to the boiling broth to taste.
Remove the water from the heat right after it comes to a boil. Pour 1 1/2 cups of couscous to the broth and cover the pot with a lid. Allow the couscous to sit for 10 minutes.
Fluff the couscous with a fork. Stir complementary ingredients, such as pine nuts, raisins, currants, sliced almonds, chopped tomatoes or cooked carrots and peas, into the couscous as desired.
Elizabeth Arnold has written for a wide variety of publications and websites. Her experience includes writing travel features for "Recommend" magazine and packaging marketing copy for both Metro-Goldwyn-Mayer and Warner Bros. consumer products. Recently, Arnold was a staff writer for "Special Events" magazine. Arnold studied English at the University of Wisconsin-Milwaukee.