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Heat a splash of sunflower or vegetable oil in a medium-sized pot.
Once the oil is hot pour one can of blended or well-chopped tomatoes into the pot.
Add salt to taste, pepper to taste, ½ tbsp of 35 spices (optional Moroccan spice), ⅛ tsp of oregano, ⅛ tsp of marjoram, and 1-2 tbsp of tomato puree.
Add 2-3 cups of water or chicken/vegetable stock to the pot. Stir the mixture and adjust the seasoning if necessary. Then bring the mixture to a boil.
Next, add 350 g of couscous to the pot.
Stir the couscous. Leave to cook on low to medium heat for 7-10 minutes or until soft. Turn the couscous from time to time and add more water if necessary. Option to add ¼ of thinly sliced onions.
Once the couscous has softened add ½ to 1 tbsp of butter and use a fork to stir lightly. This will add moisture to the couscous.
Don't forget to garnish with fresh parsley!