Rather than steam it in a couscousier, which is a real pain, I followed the recipe on the Chefshop website, purportedly from Joyce Goldstein, and it worked like a charm. Her recipe uses 3 cups of couscous but I've dropped it down to 1 cup, which is easily scaled up.
How to cook North African Couscous Without Steaming
1 cup North African couscous (NOT instant!)
1.5 cups water
1 t. EVOO
1/2 t. himalayan pink salt
Spread couscous in a flat bottom pan. Bring the water to a boil and season with EVOO and salt. Pour over couscous, cover with plastic wrap, and let it sit until absorbed 10-30 minutes.
Rake with a fork, or break up with your hands, and serve immediately.
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