I bought some Moroccan couscous today. It is larger than regular couscous and israeli couscous- like the size of small peas. there are no cooking instuctions on the bag. The man at the store said, "they double in size" but had no indication of water to cous cous ratio or time- any tips?
Basically, you boil it in water like any other pasta, then what you do with it is up to you. Unlike traditional "true" Moroccan couscous that is prepared by steaming in a couscousier, the larger sizes have difficulty absorbing enough moisture. Have fun! As GHG says, lots of recipes on the web. I think of it as the large tapioca of the pasta world.