A wonderful, versatile pasta made of tiny grains of wheat that are steamed. Couscous can be served as a breakfast cereal, dressed as a salad, and sweetened for a dessert. Its most common use is as accompaniment for stew or savoury sauce, much like rice. Couscous provides a low fat source of fibre and complex carbohydrates, with practically zero sugars. Unfortunately, this delicious food contains gluten, so is not advisable for those with gluten-sensitivity or those avoiding wheat products.

To cook: Add 1 1/2 cups boiling water or stock and a knob of butter (or olive oil) to 1 cup couscous in a bowl. Cover and let stand for 15 minutes. Then fluff up with a fork.