Couscous. 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.

Bulgur. 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.