Place a pan onto a burner on medium-high heat.

Add a couple of tabs of cold butter into the pan.

Swirl the butter in the pan until it begins to foam.

Add the couscous to the pan.

Spread the couscous out into an even layer in the pan.

Once the bottom layer begins to toast, toss or stir the couscous to redistribute.

You will see the outside of the couscous begin to toast.

Continue tossing the couscous. The desired result is an evenly toasted, light brown color.

Add a fresh bay leaf. Toss the bay leaf into the couscous to gently heat it. This will release the flavor of the bay leaf.

Add a small addition of the water or stock. Once the liquid has cooked into the couscous, make another addition of stock. Continue making additions of liquid until the couscous is tender to the bite but not mushy.

Remove the cooked couscous to a baking sheet.

Spread the couscous out into a thin layer to start cooling it. This will also inhibit carry-over cooking.