Couscous salad

Pour boiling stock or water over the couscous, cover it for about 5 minutes, then fluff it with a fork and spread it out to cool before mixing in the dressing and vegetables. A little olive oil helps keep the grains separate.

Cool the fluffed couscous before adding juicy vegetables, and remove excess liquid from tomatoes or cucumber. Keep the dressing separate until serving if you are making the salad ahead.

Yes. Chill it in a covered container and stir in fresh herbs and a little extra lemon juice just before serving; couscous absorbs dressing as it stands.

Keep it covered and refrigerated, and eat it within 3 days. Return leftovers to the fridge promptly rather than leaving the salad at room temperature for a long meal.

It works alongside grilled halloumi, lamb kebabs, roast vegetables or falafel. Chickpeas, chopped parsley, mint, cucumber and lemon make it a satisfying salad in its own right.

Yes: cook quinoa in simmering water for about 15 minutes, drain it well and cool it before adding the dressing and vegetables. It gives the salad a firmer, slightly nuttier texture than couscous.