Measure your Couscous out by mug (!) & pour into a large bowl.

I reckon 1 mug for 2 people – maybe just over if you’re both really hungry.

Pour exactly the same volume of boiling water over the Couscous, stir and cover (lid, tea towel, foil etc).  Leave for 15 minutes or so.

Meanwhile, chop and fry an onion in olive oil – you want it to start going golden and delicious but not too brown – if you fancy it, you can add a squashed clove of garlic just before taking the pan off the heat.

(Instead of or as well as the onion, you could fry courgette, peppers, leeks etc – same principle, golden but not too brown when you fry them)

Fluff up the Couscous with a fork – it won’t taste great right now, but it should be cooked.

Add the onion, the zest and juice of a lemon, a drizzle of olive oil and lots of Salt & Pepper.  Add lots of chopped herbs – anything you fancy: parsley, coriander, basil, mint etc.

Give it a good mix and adjust the seasoning – you could add a bit of extra crushed garlic, or some chopped chilli.  More lemon juice and olive oil will loosen it up if you prefer a bit more dressing!