1 ¼cupslow-sodium broth or stock (chicken, beef, vegetable) OR water
1 ½tablespoonsextra-virgin olive oil OR butter OR a combination of the two
In a medium pot set over high heat, bring the broth to a boil. Stir in the oil (or butter) and salt until dissolved. Stir in the couscous, remove from the heat, and immediately cover with a tight-fitting lid. Allow to steam for 5 to 6 minutes. Use a fork to scrape the surface, gently break up clumps, and fluff. Serve immediately.
If you'd like to make couscous without a stove, measure the couscous into a large, heat-safe bowl or a medium pot. Heat the broth in a measuring cup in the microwave until very hot (just boiling). Stir the oil/butter and salt into the broth, then pour over the couscous and stir to combine. Tightly cover with foil (or lid) and allow to steam for 5 to 6 minutes before fluffing as directed.