NYT Cooking: Pierre Franey brought this easy couscous recipe to The Times back in 1985. “Cooks need only combine the couscous with a broth or water, bring it to a boil and let it stand five minutes,” he wrote. His version, ready in minutes on a harried weeknight, adds a bit of butter and is a perfect pairing for merguez sausages.

NYT Cooking: Pierre Franey brought this easy couscous recipe to The Times back in 1985. “Cooks need only combine the couscous with a broth or water, bring it to a boil and let it stand five minutes,” he wrote. His version, ready in minutes on a harried weeknight, adds a bit of butter and is a perfect pairing for merguez sausages.

Original article and pictures take https://cooking.nytimes.com site