Couscous

The recipes seem to regard it all as too simple to even mention.  My simple rules have been - people eat about 80g per head.  I typically cook 100g per head and have some left over.  I work on 120g of chicken stock for every 100g of couscous.  Heat the stock to boiling and pour it over the couscous then leave to stand covered for say 10 minutes.  put the couscous into a saucepan with some olive oil and some butter - enough to stop it sticking to the bottom of the saucepan.  fluff it up then add 100g of toasted almond slivers to the mix and about half of a preserved lemon.  mix ingredients through and serve