This is a straight-from-the-packet type recipe for couscous. Though I truly admire people who make it themselves—and there is nothing as delicious as couscous made from scratch—this isn’t it. Our son Yoel has informed me that one day we are going to sit down and attempt to make the real deal. But for now, the instructions below are for how to make the most of couscous from a pack.

INGREDIENTS:

• 300g (1 2/3 cups) couscous
• 1 vegetable or chicken stock cube (or 1 heaping tablespoon powder)
• 1 teaspoon Diamond kosher salt (1/2 teaspoon table salt)
• 400ml (1 2/3 cups) boiling water
• 1 1/2 tablespoons olive oil
• 20g (1/4 cup) flaked almonds or pine nuts, toasted (optional)
• To serve (optional):
  • juice of 1 lemon
  • 10g (2 tablespoons) finely chopped parsley or coriander
  • more olive oil
  • flaky sea salt
  • ground black pepper

METHOD:

1. Combine couscous and stock: Pour the couscous into a large heatproof bowl. Dissolve the stock cube or powder into the measured boiling water and add the salt (I use a large glass measuring jug for this). Pour the boiling stock over the couscous, cover, and set aside for 10–15 minutes to swell up.
2. Fluff and mix: When all the liquid has been absorbed, use a fork to fluff up the couscous. Then pour over the olive oil, add the almonds or pine nuts (if using), and mix together well.
3. To serve (optional): Just before serving, add lemon juice, fresh herbs, salt, and pepper. All are optional—it can equally go to the table with no additions at all.

MAKE AHEAD:

You can make the couscous a day before serving and store it in the fridge. Reheat slowly either on a hot plate or in a medium oven, covered.