Couscous

A great alternative to rice or potatoes with many dishes and salads.

In butter, fry a small very finely-chopped onion and a handful of flaked almonds. Keep to one side.

Measure out the required amount of couscous and keep to one side - I usually use about 2oz per person.

Measure the same amount of water into a saucepan. I don't often bother with measurements, but the ratio of couscous to liquid is moderately important or it will either not cook properly or come out mushy. There is some leeway though. Whether you measure by volume or weight doesn't matter too much.

Add to the water a spoonful of chicken stock (dry or paste, or you can simply use liquid stock or broth instead of water), a spoonful of dark soy sauce, and a tablespoon of olive oil.

Bring the liquid to the boil, add the couscous, stir, cover, and remove from the heat.

Leave to stand for 5 to 10 minutes. The liquid should be absorbed and the mix not too dry. Add a knob of butter and stir in, breaking up any lumps. Put back on the heat, stirring in the onions and almonds.

Serve warm or cold.