Claudia Roden's way is perfect: equal volumes of couscous to lukewarm water or stock. Add water to couscous in oven-proof dish and leave for 10 mins. Then (and this is the important bit), add some olive oil and mix in, then pick up handfuls of the couscous and let it trickle out of your fingers back into the dish. Do this with the whole lot. Then cover with foil and into a hot oven for 20 mins. The lifting makes it very light and fluffy. We have it with roasted veg, with chopped herbs, cooked spinach and chickpeas, with cucumber, tomatoes, herbs and maybe feta and olives, with spicy stews, casserole type things. DD loves it - she's 21months, but has eaten it for ages.