You can think of couscous like instant rice or instant noodles that come in a different shape. You can make it with only a kettle, a bowl, and a spoon. It tastes good with lots of different sauces and lots of different additions. Most of the things that go well with rice or noodles will also taste good with couscous. Our personal favourite is to add Moroccan-style flavourings.

Core Ingredients

• Couscous

• Boiling water

Preparation

• Boil the kettle.

• Put some couscous in a bowl.

• Add boiling water until it just covers the couscous + maybe 1 millimetre.

• Cover the bowl, maybe. You can cover the bowl in cling wrap to keep the heat in, if you can find the end of the cling wrap on the roll. Sounds unlikely. Put a plate on the top instead, if you’ve got a clean plate. Fuck it. Don’t put anything on it. It’ll cook well enough.

• Wait until the water looks like it’s absorbed, then fluff it with a fork.

• Consume.

If you’re bad at measurement
and/or American, a millimetre is
the smallest unit of measurement
that you can actually see.

Mid-Tier: Moroccan Style Add some or all of these ingredients, depending on what’s in your kitchen. Spices can be added before or after cooking.

• Dried raisins

• Dried nuts

• Hard-boiled eggs

• Salt

• Spices: cinnamon powder, cumin powder, ginger powder.

• Scoop some hummus on top.