1
Melt 2 TBSP butter in a medium pot over medium-high heat. Add couscous and cook, stirring, until browned and toasted, 1-2 minutes. Stir in stock concentrates and 3 cups water. Bring to a boil and cook until al dente, 8-10 minutes. (TIP: If water evaporates before couscous is al dente, add more water, ¼ cup at a time.) Turn off heat.