A simple, fast weeknight dinner built entirely from couscous and what lives in the pantry—just garlic, butter, and dried herbs to lift the grain. This shelf's one product becomes the whole meal in under twenty minutes.

Serves 2. 15 minutes, 10 at the stove.

About 490 calories a serving, 13 g protein, 80 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 and one-third cups water to a boil in a saucepan with 1 teaspoon salt and 2 tablespoons butter. Stir in 1 cup couscous, cover, and remove from heat.
2. Let it sit, covered, for 5 minutes until the water is absorbed and the grain is tender.5 min
3. Mince 2 cloves garlic. Fluff the couscous with a fork and stir in the garlic, 1 teaspoon dried oregano, a pinch of pepper, and salt to taste.

Note Swap dried oregano for thyme or cumin if you have it. Leftovers keep three days, cold or reheated gently with a splash of water. Serve as is for a light meal, or add a fried egg on top and call it dinner.