Couscous with vegetables

For instant couscous, use an equal volume of boiling water or stock, cover for 5 minutes, then fluff with a fork. Cook the vegetables separately and fold them through at the end so the grains don’t turn soggy.

A classic combination is carrot, courgette, turnip, chickpeas and tomato. Cut firm vegetables into small, even pieces so they cook at a similar rate; add quicker-cooking courgette near the end.

Yes. Cool it promptly, refrigerate in a covered container and eat within 2 days; reheat until steaming hot, stirring so it heats evenly.

Cumin, coriander, ginger and a little cinnamon give it a warm North African-style flavour. Stir the spices into oil with the onion before adding the other vegetables, so their aroma blooms.

Serve it with chickpeas or grilled lamb, and add harissa or a spoonful of yoghurt at the table. It also works as a base for a filling lunch with roasted vegetables and herbs.

Use quinoa or rice for a similar base; cook each separately before mixing it with the vegetables. Couscous is made from wheat, so quinoa is a useful naturally gluten-free alternative.

Couscous with vegetables is usually served warm, with cooked vegetables and fluffy grains. Tabbouleh is generally a chilled, herb-heavy salad, often made with bulgur, parsley, mint, tomato and lemon.