Step by step

Put the couscous in a dish and cover with the stock. When it has absorbed the stock, place it in a couscous dish and leave to cook in the steam from the boiling stock below

The cooking of couscous must be carried out very carefully, steaming more than twice to prevent it from becoming too compacted and, on the contrary, remaining soft to the touch.
Couscous is a specialty widespread in North Africa, but also in traditional Sicilian cuisine. In many Arab countries couscous is known as "ta am" which means "food."