Charlotte (97,33) asked about couscous.
Been there, done that.
All couscuos needs is a ratio of about 1 part liquid to .75 of couscous.
Boil the water, pour the couscous into it, stir, cover, wait five minutes,
fluff, then eat.
If the pasta comes out a bit too al dente, add a bit more boiling water,
cover again and try again.
There are some wonderful recipes in the Fatfree archives at:
For those of you who might not already know this (and I sure didn't know it
the first time I cooked the stuff) couscous is pre-cooked. All it needs is
warming up and rehydration.
A little goes a loooooong way, but I love it, especially when mixed with
Frantastic Food's re-fried beans.
Some of the dried bean mixture, some couscous, maybe some fresh onion and a
little bit of chopped tomato...heaven.