Place the cornmeal in a medium size pot. 

Add the oil and salt and stir well, until all the grains are well coated.

Pour in the water and bring to a boil over high heat, stirring occasionally.

When a boil is reached, move to your lowest heat (you want the grains to steam).

Cover the pot and cook for 10-14 minutes, until the grains on the top of the pot feel dry to the touch (if the feel wet steam for a further 3-5 minutes).

Remove from the heat and allow to rest for 30 minutes or until cool enough to handle. 

Move to a large bowl, stir to brake the mixture into small lumps.

Place the lumps in a food processor and pulse3-4 times until aerated and separated to individual grains. Alternatively, run the lumps trough a couscous sieve to separate them to individual grains. 

Now you have couscous!!! 

The prepared couscous keeps refrigerated 3-4 days and can be frozen (see notes)

Place the cornmeal, oil and salt in a microwave safe dish with a tight-fitting lid. Stir well.

Add the water, stir and close the lid.

Microwave on high for 5-7 minutes. 

Take out the dish, remove the lid (carefully! hot steam)), stir well, cover and microwave for 5 more minutes.

Allow to cool, for 30 minutes or until cool enough to handle, then aerated as mentioned above.