Made in Italy from rolled, steamed, dried and sieved durum wheat, this medium grain couscous is the perfect canvas for bold spices, herbs and roasted veggies. Couscous is also an excellent accompaniment to chicken and lamb dishes, as well as making a great alternative to rice, pasta or potatoes. Couscous originates from North Africa and it is a staple ingredient in many Mediterranean countries. In Italy it is a traditional dish in the province of Trapani, Sicily, where it is served with fish soup. Good to know: For extra flavour, use vegetable stock instead of water. Never use too much water; the grains of couscous should absorb the water, not stew in it. Never boil couscous, use water that has just come off the boil. Toasting gives the couscous more flavour; melt the butter or olive oil in the saucepan, stir in the couscous until it smells fragrant and toasty, boil the water separately, pour over the couscous, and process as normal.