Before I depart for my food expedition in Oslo, Norway, I’d like to leave with a very late but fortunate discovery. I have no idea why I didn’t think of this earlier, but here it goes.
Prepare your couscous with soup stock.
Whether you’ve got vegetable soup leftovers, or chicken juices from a roast, do not throw. You can always keep it for the next day with couscous. Add a tad bit of water so the soup or gravy leftover isn’t too thick. Then bring it to a boil and use it with your couscous.
I still have no idea how I didn’t think of this earlier.