Couscous, sometimes called Moroccan pasta, is a tiny, beadlike pasta made from semolina flour. It is available in both white and whole wheat varieties in most supermarkets, usually in the rice aisle. Couscous keeps almost indefinitely in a tightly closed container in a dark, dry place. This quick-cooking pasta is prepared by combining equal amounts of couscous and hot (nearly boiling) liquid, such as water, chicken broth, or vegetable stock. Then, simply let it stand in a covered bowl until the couscous is tender and the liquid completely absorbed, about 5 to 10 minutes. (Couscous will double in volume as it absorbs the liquid.) Before serving, fluff with a fork.

Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. Paulette's recipes will appear each day in this column, and she will share culinary tips and kitchen wisdom acquired over the years and through her international travels.