This box of Near East couscous makes a base that cooks in minutes and suits any protein or vegetable. With garlic, butter, and a bit of seasoning, it becomes something you could serve tonight without thinking.

Serves 2. 15 minutes, 5 at the stove.

About 790 calories a serving, 23 g protein, 140 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a medium pot with a pinch of salt. While the water heats, mince 2 cloves garlic and melt 2 tablespoons butter in a small pan over low heat.
2. Stir the garlic into the melted butter and cook until fragrant, about 1 minute, while you pour the couscous mix into the boiling water with its seasoning packet.1 min
3. Stir once, cover, remove from heat, and let sit for 5 minutes until the couscous has absorbed the water and is tender.5 min
4. Fluff the couscous with a fork, pour the garlic butter over it, and toss gently. Taste and adjust salt and pepper.

Note Swap the butter for oil if you prefer. Leftovers keep three days in the fridge; reheat gently with a splash of water. Serve alongside roasted chicken, a simple salad, or braised vegetables.