Great in salads, as a side dish or in stuffing, cous cous is believed to date back as far as the 7th century, where it was used by Berbers in north Africa. It differs from pasta in that it is made by crushing durum semolina, while pasta is made from ground wheat.
To prepare, bring a pot of your favourite stock/broth to the boil (about 1 3/4 cups broth to 1 1/2 cups cous cous), and add a glug of olive oil, a knob of butter and a little salt (to taste).
Add your cous cous and take the pan off the heat. Cover to allow the cous cous to steam/absorb for 5 minutes.
Use a fork to fluff the cous cous, breaking up any clumps. Serve with roast veggies, lamb, or in a salad.