Mix 1¼ cups of boiling water
(or stock if you desire a richer taste)
and ½ teaspoon of salt with
1 cup of quick-cooking couscous
in a bowl. Cover with a dish towel
or plate to seal in the steam and
let sit for 5 minutes. Fluff with
a fork to separate the grains.
Mix 1½ cups of water (or stock)
with 1 cup of bulgur
in a saucepan. Bring to the boil,
cover, then turn the heat on very
low and cook for 15 minutes. Fluff
with a fork to separate the grains.