Couscous has become popular in Britain over the last 10 years or so, riding the same culinary wave as pesto, sun-dried tomatoes and extra-virgin olive oil. It can be served hot or cold and although it is usually thought of as a savoury dish, you can add dried fruits such as raisins, cherries or apricots and nuts to give it a touch of sweetness.

Traditional couscous needs soaking and steaming to reconstitute the grains and this is done in a 'couscoussier', kind of a double boiler, the top part having tiny holes to let the steam in. But it's also possible to buy pre-cooked couscous - simply soak it in boiled water or stock for a matter of minutes - making the job easier and a lot quicker.

Once the grains have absorbed the liquid, you can fluff it up with a fork, ready for adornment. This is the type most widely available in stores today and the kind used in the following recipes.

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Couscous: Out of Africa