A quarter box of couscous is just enough for two when you give it body with canned chickpeas and whatever greens are on hand. The grains fluff into a grain bowl that is dinner in twenty minutes.

Serves 2. 20 minutes, 12 at the stove.

About 620 calories a serving, 46 g protein, 81 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Mince 2 cloves garlic and add to the pan with 1 teaspoon cumin, stirring until fragrant, about 30 seconds.
2. Drain and rinse 1 can chickpeas and add to the skillet, then pour in 1.5 cups broth. Bring to a simmer and add 1 cup couscous, stirring well. Cover and remove from heat.
3. Let the couscous sit covered for 10 minutes while you tear 3 cups spinach or kale into bite-sized pieces. The couscous is ready when the liquid is absorbed.10 min
4. Uncover the skillet and stir in the greens, folding gently until wilted, about 2 minutes. Season with salt and pepper to taste.2 min

Note Swap the greens for 2 cups roasted vegetables or diced tomato if you have them. Leftovers keep refrigerated for three days and reheat gently with a splash of broth. Serve with lemon wedges and a yogurt dollop.

Leftover couscous transforms into a warm grain bowl with browned butter, garlic, and herbs. This shelf-rescue dinner takes twenty minutes flat and needs only pantry staples to shine.

Serves 2. 20 minutes, 15 at the stove.

About 860 calories a serving, 23 g protein, 135 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Mince 2 cloves garlic. Melt 4 tablespoons butter in a large skillet over medium heat, swirling often until the milk solids turn golden and smell nutty, about five minutes. Watch constantly so it does not burn.5 min
2. Add the minced garlic and cook, stirring, until fragrant, about one minute. Pour in the 2 cups cooked couscous, breaking up any clumps with a wooden spoon, and fold everything together until the grains are coated with the browned butter and warm through, about three minutes.3 min
3. Season with salt and pepper to taste and divide between two bowls.

Note Swap dried oregano or thyme for fresh if you have it, stirring in at the end. Leftovers keep, covered, for three days; reheat gently with a splash of water. Serve with a simple salad, roasted vegetables, or a fried egg on top to stretch the meal.

A weeknight couscous that lets you clear that half-used box from the shelf. Golden and simple, it stretches a small cupboard into a full bowl with just oil, garlic, and salt to finish it. Serve it warm or at room temperature with whatever vegetables or protein you find.

Serves 2. 15 minutes, 8 at the stove.

About 460 calories a serving, 11 g protein, 69 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Slice 3 garlic cloves thin and heat 2 tablespoons oil in a small pot over medium heat until the garlic turns pale gold and fragrant, about 2 minutes.
2. Pour 1 and a half cups water into the pot and bring to a boil, then stir in 1 cup couscous and 1 teaspoon salt.
3. Cover and remove from heat; let the couscous absorb the water for 5 minutes until the grains are tender and the liquid is gone.5 min
4. Fluff with a fork, taste, and add salt and pepper to suit you.

Note Swap the garlic for a pinch of cumin or dried chili if you have it. Couscous keeps covered in the refrigerator for three days and reheats gently with a splash of water. Serve with a squeeze of lemon, a dollop of yogurt, or a handful of raw vegetables on the side.