Couscous, for those not familiar with this delightful pasta — yes, couscous is a pasta, not a grain — is made of semolina flour and water, partially cooked, dried and formed into tiny pebbles. It comes in fine, medium and large pearls. With the introduction of Israeli couscous, the Co-op now has medium and large granules available in the bulk aisle, sometimes organic versions, sometimes whole wheat.

Couscous can be very easy to prepare, so it’s good for quick dinners and camping trips — it requires little extra water and not much cooking time. Boil the water (usually one to one), add the couscous, cover and turn off the heat. In a few minutes the couscous will have absorbed all the water. Add a bit of butter or oil, salt, stir and serve. Israeli couscous requires a slightly different procedure: Boil a bit more water (1¼ cups water to 1 cup Israeli couscous), add couscous, then simmer, uncovered, 8 to 10 minutes.

Steaming couscous is considerably more labor and time intensive, but produces a wonderfully fluffy dish. It’s also more of a hands-on adventure. You will need a couscousière, if you have one — or a large pot, a colander or steaming unit and cheesecloth. To steam couscous, place 2 cups couscous (whole wheat or regular) into a shallow bowl, cover with water and stir; pour off the water and let the couscous stand for 15 minutes. Break up any clumps with your fingers. Place 3 inches of water into a large pot. Set the steaming unit or the colander over the water and use the damp cheesecloth to seal the edges where the separate units meet. When the water is boiling and steam rises through the holes of the colander, slowly add the couscous to the colander. Steam, uncovered, for 20 minutes. Then empty the couscous into a shallow dish and spread it out with a fork. Slowly add 1 cup of lightly salted water. Lightly oil your hands and rake the couscous with your fingers, breaking apart any clumps. Let stand for 10 minutes. Bring the water in the large pot back to a boil, place the colander and cheesecloth back into position and steam the couscous for another 20 minutes.

Another option for preparing couscous, presented by Crescent Dragonwagon, is to begin cooking the coucous in a skillet and then finish in the oven. Preheat the oven to 375°F, and then heat 1 teaspoon olive oil in an ovenproof skillet. Add 1½ cups couscous and stir for 2 minutes. Add 2 cups of water and cook, gently tossing with two forks, until the liquid has been absorbed. Cover and transfer to the hot oven; bake for 5 minutes.

The couscous is now ready to be used in stuffings or as a starch base for various stews. It’s also nice as a salad ingredient: Imagine it with cutup sun-dried tomatoes and basil, for example, flavored with a vinaigrette dressing.