I just discovered that it takes less time to cook instant couscous than instant noodles! This stuff is so going to be my next staple. Equal parts of couscous and stock flavoured with your preferred herbs and spices. Serve warm with spicy marguez or tagine, or cold as a salad with lots of chopped fresh tomatoes, parsley, onions, cucumber,... you name it, and dressed with your best vinaigrette.
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