This recipe is from Jacob of 8BitJoystick.com.
1 ˝ cups stock or water
5 stocks green onion, finely chopped
1-tablespoon olive oil
1 level teaspoon cumin seeds
1-heaped teaspoon coriander seeds
1-heaped teaspoon fennel seeds
1 small dried chili or to taste
1 bay leaf
4 cloves garlic finely chopped
1 Tablespoon red wine vinegar
1 lemon juiced or 2 limes
a handful of good Black or Green olives
Bring the stock to a boil. In a deep thick bottomed pan slowly fry the green onion with the olive oil and half the butter, In a mortar and pestle smash up the cumin, coriander, fennel, chili and salt. (if you haven’t got a mortar and pestle you can do this by putting your spices un the middle of a kitchen towel and folding up the towel and smashing it with a rolling pin or hammer this works quite well but be careful not to break anything.) Add the spices bay leaves and garlic and continue to fry Add the vinegar and sugar and reduce to a syrup. Add the couscous and stir. Add the hot stock and simmer to 15 to 20 minutes, stirring occasionally. Toss with the rest of the butter to lighten.