Add the salt and oil to the water or stock and bring to boil.

Meanwhile, toast the couscous in a pan on medium heat with a little drizzle of olive oil to enhance the flavor. You don't have to do it but it deepens the flavors. Regulate the stove because you want to toast the couscous not burn it brown, so you will tell from the aroma and the color will start to deepen.

Pour the couscous into the boiling water and immediately turn the heat off. At this point I prefer to remove it completely from the stove to stop it from cooking. Place the lid on tightly and leave it to steam for 10 minutes.

After 10 minutes use a fork to fluff the couscous and taste for seasoning.