Pour the stock in a medium saucepan and place it over medium heat until boiling. Add the dry couscous and garlic clove to a heat resistant glass bowl. Season with a pinch of pepper and salt.
Pour in the piping hot stock and then quickly stir the couscous using a fork because you want to avoid any couscous lumps later.
Cover the dish with cling film or a lid for 10 minutes while the couscous is absorbing the hot stock. Don’t stir the couscous or remove the lid (or cling film) to check.
After 10 minutes, remove the lid (or cling film) and stir the couscous. Break up any couscous lumps and stir until the couscous is fluffy. Discard the garlic clove.
You can add extra wet ingredients to the couscous such as olive oil, lemon juice or diced butter. Then cover the couscous again and let it rest for another 5 minutes.
Give the couscous another good stir. Then add any other spice, herbs or condiments that you want. Check the seasoning and add extra pepper or salt to taste if necessary. Serve the couscous warm or cold.