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I was introduced to couscous by a fellow from Tunisia when I was in 
college.  He had a special pot to cook them in, a sort of steamer with 
very small holes in the top part.  He would cook whatever stew-type 
thing that was inteneded to be served with the couscous in the bottom 
part of the pot, and the couscous would cook with just the steam coming 
up through the holes in the top part.  I imagine you could find a pot 
like this in a kitchen specialty store, or maybe improvise with a fine 
collander over a large saucepan.  Oh yes, and one of the best things he 
made with couscous was a wonderful vegetable stew consisting of 
tomatoes, garbanzo beans, onions, garlic, and potato, and seasoned with 
cumin, coriander (seed), cardamom, and just a hint of cinnamon. 
Scrumptious!  In Love & Light  ~~Butterflye~~