I am very fond of couscous.
Simply heat oil in a pan, and coat the couscous in a little oil.
Add herbs and spices as you see fit.
Add the same measure of hot stock to the cous cous, take it off the heat and distribute the cous cous evenly across the pan.
Leave for four minutes, then fluff with a fork.
If you'd like to learn more about couscous check out;- http://homecooking.about.com/od/specificdishe1/a/couscoustips.htm
Variations:
Sundried tomatoes
Flaked almonds and grated lemon rind
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