Tracy wrote:

> http://www.chefzadi.com/2007/08/plain-or-flavor.html
>
> See the tub of flavored couscous that looks like a cup of noodles? I
> think this is the kind of product that is being advised against for
> those trying to make "traditional couscous." I have never seen this
> type of product in the US though. Perhaps it's more popular in Europe.

Here the most of cous cous sold in supermarkets is boxed and dry, like
these:
http://www.probios.it/probios/prodot...idprodotto=492
http://erboristeriaoasi.com/product/...on-condimento/

> The couscous that one can buy in the states in a box or bulk is just
> regular couscous which you can cook either by covering with boiling
> water (quickly) or you can take the time to steam it.

The same applies to the ones I've linked: boil or steam
--
ViLco
Let the liquor do the thinking