I like Israeli couscous best and I always toast it until very nutty brown in butter and olive oil before adding broth. I also like the addition of chopped onions quick fried until the edges are brown and crispy.
At the end of cooking in broth, I stir in some sharp, salty cheese like Parmesan.
And fresh parsley.

Good point bumblebeez. John - are you using the Israeli couscous or the quick cook couscous?

The Israeli variety, I think.

Then the toasting in brown butter or other medium would enhance the flavor. Two different creatures as bumblebeez can affirm.

Try browning it first as I really think it helps give so much more flavor and keeps the grains separate.

Tonight, I made some Israeli couscous from Trader Joes that had a few other things thrown in the package: lentils, dried corn, orzo and maybe something else. I made it according to the package directions (no browning and only chicken broth for flavoring) and it was GROSS! I threw it out.
For a micro-second I thought about stirring in some cheese then decided not to waste any good cheese.

I also like to add some vermouth( 1/3 cup) to the broth (2 cups) for more flavor.

I've been taking cooking lessons from a local Italian chef who owns his own restaurant. He introduced us to Sardinian couscous, that probably originated in North Africa centuries ago. It is just delicious....tastes nutty and very flavorful, just cooked out of the bag.

It's called Fregola Sarda. Here's a link with some info & a recipe. Lots of other recipes on the internet. http://www.kitchencaravan.com/recipe/sicilian-style-fish-fregola-sarda

The chef told us to cook the Fregola Sarda in large quantity of boiling water, add some Kosher salt, a rapidly boil for 14-17 minutes. Drain the Fregola Sarda thoroughly. Heat a tiny bit of olive oil in a large skillet --- 1/2 to 1 Tbs is all -- and quickly sautee the Fregola Sarda, then serve as an accompaniement.

I served it with the stuffed pork shoulder recipe the Chef taught us and my family -- very picky eaters --- all loved it and thought it was delicious. I really like its texture and its nutty flavor.

If you're interested in purchasing Fregola Sarda, that's a bit more complicated because it's not readily available...at least not in my neck of the woods. I purchased it from Cyber Cucina & here's its link: http://www.cybercucina.com/ccdocs/products/RA4070FR-x.html

I highly recommend this as a delicious departure from standard couscous.

Couscous takes the flavors of different liquids, herbs and seasonings quite well. Here's one way I make it:

Lemon scented Couscous with Cranberries

1 1/2 c couscous (Moroccan style, not Israeli)
Juice of one large lemon (appx. 1/3 c) + enough water to make up
1 1/2 c total liquid.

1 t sugar
1/2 t salt
1/4 t tumeric powder
Zest of one lemon (be careful to get only the yellow, with as little pith as you can manage), appx. 1 packed t.

1 t brown mustard seeds (yellow are fine, though not as pretty)
1/4 t asafoetida powder*
1 large serrano pepper, quartered.
10 Kari leaves**
3 T chopped, dried cranberries
1/4 c coarsely chopped, raw cashews
2 T chana dal***
1 green onion, chopped (appx 1/3 c)

veggie oil for frying

Bring water, lemon juice & tumeric to boil. Add couscous and stir for about a minute. Then cover saucepan, and remove from heat, setting aside to soften for 5 or 10 minutes. Fluff with a couple of forks until the grains are nicely separate.

Deep fry the cashew pieces over a moderate heat until golden brown, remove from oil and set aside to drain. Repeat with chana dal. Reserve the oil.

Heat enough of the reserved oil (med-high heat) in a large saute pan to ensure couscous doesn't stick. Add the mustard seeds, cover and gently shake the pan now and then until the popping of the seeds slows down. Remove cover and add the serrano pepper quarters, asafoetida, and Kari leaves, and saute until the leaves wilt and are fragrant. Add cranberries and couscous and toss to mix the ingredients and heat the couscous through. Remove from heat, and toss in the cashews, chana dal, lemon zest and green onions. Adjust for salt and serve.

*Asafoetida is a strongly scented powdered spice made from the sap of a herbaceous perennial plant. It is available from Indian grocery stores, and is used much as we use garlic powder. A blend of onion and garlic powders can be substituted, but add it to the oil right before tossing the mustard seeds and kari leaves into the couscous rather than cooking it with them.

**Kari leaves are also available in some Indian markets, fresh is best. There really is no comparable substitute, but the recipe will be very tasty made with a different fresh herb. A few fresh sage leaves would probably be my choice, but some fresh basil, minced rosemary, thyme or savory would be good choices as well.

***Chana dal is a small relative of the garbanzo bean, which is dried and split. It adds a nice crunchy texture and nutty taste to the couscous. Again, it is available at Indian markets. If you can�t find it, substitute extra cashews.

Admittedly I don't like couscous all that much. But I saw this recipe in our LCBO (liquor store) magazine and it looked really good. Hubby likes couscous, so I know it will get eaten, regardless.

Orange-Infused Chicken Couscous Salad

2 cups orange juice
1 shallot, chopped
2 garlic cloves, chopped
2 fresh thyme sprigs
3 boneless, skinless chicken breasts
1/2 cup chicken stock
1 1/4 cup couscous
1 small red or orange pepper, chopped
2 green onions, sliced
1/4 cup chopped fresh mint
1/4 cup diced dried apricots
2 tbsp olive oil
2 tbsp rice vinegar or cider vinegar
6 cups lightly packed baby spinach

Bring 1 cup orange juice, shallot, garlic and thyme to a boil in a skillet. Add breasts; cover and simmer 10 minutes, turning once, until no longer pink inside. Set skillet aside.

Bring other cup orange juice and stock to a boil in a saucepan and add couscous. Remove from heat, cover and let stand 5 minutes. Fluff couscous into a large bowl. Add peppers, green onions, mint and apricots.

Remove breasts from liquid and chop into bite-size pieces. Add to couscous. Remove thyme sprigs from skillet and bring orange juice mixture to a boil for 2 minutes or until the juices have almost evaporated. Whisk in oil and vinegar and pour over couscous and chicken. Toss to coat evenly and season with salt and pepper. Serve over baby spinach.

Okay. Brown the couscous first. Try other kinds of couscous. Make a cool salad. Hey, I'm trying to become less carnivorous, and to broaden my cooking horizons. Thanks.

I follow the Israeli couscous recipe on the Trader Joe's box. I really like it.......

Israeli Couscous with Pine Nuts and Parsley
3 TBSP butter, divided
1/2 cup pine nuts
1/2 cup shallots, finely chopped
1 1/2 cups Israeli couscous
1/2 large cinnamon stick
1 bay leaf
1 3/4 cups chicken broth
1/2 tsp salt
1/4 cup parsley, minced
Zest of 1/2 lemon
1/4 cup raisins, optional
Black pepper to taste

Melt 1 tbsp butter in large saucepan over medium-low heat. Add pine nuts and stir until golden brown. Transfer to a small bowl.

Melt remaining butter in the same pan over medium heat. Add shallots and saute until golden. Add couscous, cinnamon, and bay leaf, and stir often until couscous browns slightly. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender - about 12 minutes. Remove from heat and stir in parsley, pine nuts, and lemon zest. Add the raisins (if using). Season with black pepper to taste.

Here's a very quick and easy recipe that I frequently make that several people have said they like even though they usually don't like couscous.

CURRIED COUSCOUS

Serves 6-8 people
Can be served as a side dish or the main course
2 boxes Near East Mediterranean Curry couscous
2 cups Broccoli Flowerets (about one large head)
1 Carrot, sliced thinly
6 White Mushrooms (sliced)
5 Tbsp Olive Oil
1/3 cup Raisins
2 Tbsp Mild Curry Powder
1/2 cup Balsamic Vinaigrette Salad Dressing
4 oz Feta Cheese (cut into 1/4 inch cubes)

Prepare couscous according to package directions.
Cook broccoli and carrots in 3 tbsp olive oil over medium heat, stirring frequently. Cook for about 8 minutes, add curry powder and stir until well mixed, and cook for another two minutes. In a separate small frying pan cook mushrooms in 2 Tbsp of olive oil and cook another 2-3 minutes.
Transfer couscous into large bowl. Add vegetables into couscous. Stir in remaining ingredients.
Either serve immediately or refrigerate.

Also you can cube a boneless chicken breast, cook it and add it to the couscous to make Curried Chicken Couscous

Did somebody say couscous? I love it with pinenuts. And cranberries. This time I added wild rice. It was really good. I'd do it again. But I don't think I'd try it with say, pasta, or white rice. It wouldn't be the same (or as good!) without couscous. So it must have a taste all its own :)