Instant Couscous? I don’t get it. I just made regular couscous as a base for my Moroccan Vegetable Stew, it takes like 5 minutes. Boil a cup of water with some butter and salt. Add stuff. Wait 5 minutes (yeah, I know, we’re up to like 10 minutes, but whatever). Isn’t that fast enough?
Also, my free copy of the Joy of Cooking continues to satisfy. Except for a minor detail, that is. Nobody should ever measure something in “1/3 of an inch.” 16, 8, 4, I understand, but never thirds. If you’re going to use thirds, you may as well go metric.