Put couscous in a large shallow dish.

Add olive oil and salt then mix it with hands. Make sure to rub the couscous with hands until the oil is well incorporated.

Sprinkle the couscous with water little by little. I have used 3 cups of water for the fine couscous but you may need more water for medium couscous.

Mix the couscous with fingers only and let it absorb the water for about 2 minutes.

Fluff the couscous with a folk first, then with your hands until all the grains are separated.

Place the couscous in the top of a steamer.

Place the top of the steamer on a pot half full of boiled water.

Let the couscous steam for about 15 minutes or until the couscous doesn’t stick to your hand when you touch it.

Pour the steamed couscous in the large shallow dish.

Fluff it with a folk, then sprinkle water on it, a little bit at the time. I have used around 4 cups water for the fine couscous (I want a soft couscous). Again depending on the size of your couscous, you may need to add more or less water.

Let the couscous absorb the water for about 5 minutes then fluff it with hands until the grains are separated.

Steam again the couscous as you did the first time for about 20 minutes or until it is cooked (doesn’t stick to hands).

Dump the couscous in a large shallow dish, fluff it with a folk, then add ghee, butter or olive oil (I personally prefer olive oil).

The couscous is ready to be eaten with almost everything, with a stew, steamed vegetables, as a salad and you name it.