Cous Cous

Ingredients:

• Cous cous                100g
• Stock/water              100ml
• Butter                       10g
• Seasoning                 To taste

Method:

1. Heat stock or water to packet specifications for liquid to cous cous amount.
2. Add butter to stock and season if necessary.
3. Place cous cous in boiling stock that has just come off the heat.
4. Stir gently so that the cous cous absorbs any visible stock then leave and cover container airtight so the rest of the stock is absorbed.
5. After 10 minutes remove the airtight cover and fluff the cous cous with a fork.The grains should be separated and cooked through not crunchy.