Prepare couscous by adding 1 1/2 cups of couscous to 2 3/4 cups of boiling water seasoned with 1/4 teaspoon of salt. Remove the pot from the heat, and allow it to sit covered for five minutes before fluffing it with a fork and serving it. To make a more flavorful couscous, use chicken broth instead of water.
Another recipe suggests using only 1 1/4 cups of water or broth for every 1 cup of couscous. After bringing the liquid to a boil, add 1/8 teaspoon of salt and 2 tablespoons of unsalted butter before mixing in the couscous. Allow it to sit covered for five minutes before serving.
To make a type of couscous tabouli salad, cook 1 cup of Israeli couscous, and allow it to cool. Combine 3 tablespoons of olive oil, the juice and zest from 1 lemon, and salt and pepper to taste in a bowl for the dressing. Add 2 seeded and diced tomatoes, 3 chopped scallions, 2 tablespoons of chopped fresh mint, 1/2 cup of finely chopped cilantro and 1 cup of finely chopped parsley to the couscous. Drizzle the dressing over the salad, and toss everything well. Allow the salad to sit for 30 minutes before serving.