Cold enough for you?

Cold enough for you?
To cool something quickly -- whether it's icing, risotto or pastry cream -- spread it out flat in a roasting pan. The more of the surface that's exposed to air, the faster the food will cool. If you've got an extra pan and an icemaker, nest the food-holding pan into the ice-filled second pan to make it go even faster.
You say couscous
Couscous, in general, is a dietary staple throughout much of the world. In fact, in certain regional dialects, the word for "couscous" is the same as the word for "food."
Whatever, it's a grain-like pasta, usually cooked by repeated steaming. Most of the couscous found in grocery stores has been steamed at least twice and then dried, so all you have to do is re-hydrate it. It's great under stews and it's excellent and comforting simply tossed with a little bit of melted butter and salt.
There's also the slightly larger Israeli couscous, also known as pearl couscous, an extruded semolina pasta with an interesting history: cookbook author Joan Nathan writes that in the 1950s David Ben-Gurion, the first prime minister of Israel, approached Israel's largest noodle producer to create rice -- and couscous -- like pastas for the waves of Sephardic and Oriental immigrants used to those foods. Known as orez Ben-Gurion (Ben-Gurion's rice) in Israel and Israeli couscous here, these quick-cooking pasta pearls also are excellent with stews, added to soups, or simply tossed with vegetables and herbs as a side dish.