Traditional couscous can be bought in Britain, but needs pre-soaking and takes a long time to cook – it’s usually steamed. Quick-cook couscous is more readily available and more convenient ...

Place the couscous in a bowl. Pour the boiling stock or water onto the couscous and and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper. Cover tightly ...

or just in a cooking pot fitted with a colander or steamer. Make sure to buy the long-cooking couscous, rather than the instant version, which tends to become mushy. Start the couscous at least 2 ...

Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1⁄2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff ...

While asparagus on its own is a serviceable side, here, it's one of the stars in a one-pot meal with chicken and couscous.

However if you don’t have it on hand, you can easily substitute orzo or risoni pasta, or normal instant couscous — just follow the cooking instructions on the pack.

In another small pot, heat 1 cup of water and bring to a boil. Add in the couscous and stir for 2 minutes ... instead of salt is a great way to pack your recipes with flavor without the added sodium.

Add vinegar. Cook until flavors mellow, 2-3 minutes. Meanwhile, prepare couscous: In a small pot, toast grains over medium until nutty but still pale, 1 minute. Transfer to a medium bowl.