Yeah, I'm moroccan, and I love couscous! I eat it here in Los Angeles once a month, but when I was in Morocco a few years ago we used to eat it every week! SUPER YUMMY!

Ok this is how you make couscous (I'll be using chicken, you can also use lamb, goat, fish, or cow, NO PORK!)

Ok these are the ingredients:

1 teaspoon paprika
1 1/2 teaspoon ground cumin
1/8 teaspoon cayenne, optional
4 cups low-sodium chicken broth or water
3 carrots, sliced
1 can drained and rinsed chickpeas (garbanzo beans)
1/2 cup flat-leaf parsley leaves
1 1/3 cup couscous
2 tablespoons cooking oil
8 chicken drumsticks
salt and ground pepper, to taste
1 onion, sliced
1 turnip, peeled and cubed
2 tablespoons tomato paste

In a large deep frying pan or dutch oven, heat the oil over moderately high heat. Sprinkle the chicken with salt, if desired, and the black pepper. Put the chicken in the pan and brown well, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low.

Add the onion and turnip and cook, stirring occasionally, for 3 minutes. Stir in the tomato paste, paprika, cumin, cayenne, and salt and pepper. Cook, stirring, for 1 minute. Stir in 2 cups chicken broth or water and the carrots. Add the chicken and bring to a simmer.

Cover and cook, stirring occasionally, until the chicken and vegetables are almost done, about 20 minutes.

Stir in the chickpeas and the parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.

Meanwhile, in a medium saucepan, bring remaining 2 cups water or chicken broth to a boil. Add a pinch of salt (may not be necessary if using chicken stock) and the couscous. Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork. Serve the stew with the broth over the couscous.

YUM YUM! COUSCOUS! YUM YUM

i LOVE couscous. I mean i make it from a cardboard box but when i go to restaurants it is fabulous!
I love it just plain with no meat in it =P