Like pasta, couscous is made from durum wheat, and looks like a small grain. Once cooked it is much lighter and fluffier than pasta and is most commonly found in North African dishes, as an accompaniment to stews and tagines.
Widely available, all year round.
Check the label for pre-cooked couscous, that calls for simply adding boiling water.
Add one part boiling water to one part couscous and leave for around 5 minutes. Use a fork to fluff it up once cooked. You can also use stock instead of water, and add a little olive oil or lemon juice or a knob of butter to flavour it.
In a cool, dry place.
Couscous is perfect for summer salads. Stir through roasted vegetables, dried fruit and nuts for a quick picnic lunch.