Keeping cous cous warm
I love making (and eating!) cous cous, but find that it goes cold rather quickly. The method I use it to add boiling stock/water to the cous cous, cover the dish and leave to stand for 5 minutes. This results in perfect cous cous. But in a few weeks, I need to make a large quantity and need to either keep it warm, or reheat it. Any ideas? I find that reheating in microwave only keeps it warm for 1 minute....
If you have the oven avail, create a steam table by filling a pan larger than your pot with water and placing the pot (with a clean kitchen towel or paper towel instead of the lid) in the steam "bath" on low oven heat 200 degrees to keep the cous cous warm.
I use this method for keeping rice, pasta, veggies even fish from drying out or getting cold before guests arrive.
Alton Brown has used a heating pad under dishes to keep them warm--nice low heat, very gentle. I would try that. You might also consider a crock pot set to "low" or a rice cooker left on the "warm" setting (I know that some rice cookers might scorch a bit on the bottom)