Simple Israeli Couscous

by Jeanne Milligan
makes about 4 cups

2 cups Israeli couscous

1 tablespoon extra-virgin olive oil

2 ½ cups water

½ teaspoon salt

Heat couscous and oil in medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes. Add water and salt; stir to combine. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed, 9 to 12 minutes. Remove saucepan from heat and let stand, covered, for 3 minutes. Serve.