[matrix]

couc cous is known in the US as a type of pasta - but it really is a type of grain.

Traditionally it's made from semolina (aka durum wheat) - which is exactly the same grain that 00 flour (pasta flour) and therefore pasta is made from so they are closely related.

Instead of using water to puff your cous cous you can get great flavoured results using vegetable stock, wine, or alternatively flavoured water instead of just plain water.

e.g. Boil 1 litre of water for a few mins with your favourite herb (mine happens to be Basil) - strain the water and use that to cook the cous cous with. (use twice as much water by weight than cous cous - pour boiling water over cous cous cover and leave for 5 mins - once the liquid is absorbed add a good splash of olive oil and fluff with a fork - then add whatever takes your fancy that goes with the flavour you've infused into your cous cous)

Basil flavoured cous cous marries very nicely with chunks of chargrilled pineapple, feta cheese, olives, and a little ginger and chilli (just enough chilli for a little spice - but not too hot)