Two minutes of burner. That is the entire fuel cost, which on the last of a gas canister makes this dish worth remembering.
Couscous does not cook, it rehydrates. 1.2 times its volume in boiling water, covered, off the heat, five minutes. Commit that ratio to memory and you can make this in any quantity without thinking.
- Put the couscous in a bowl or pan with the salt, cumin, raisins and a spoonful of the oil from the sun-dried tomato jar.
- Pour over 180 ml of boiling water. Cover with a plate. Leave it alone for five minutes: lifting the lid is how you get couscous that is wet on top and hard underneath.
- Fork it through to separate the grains.
- Chopped sun-dried tomatoes, almonds, lemon juice and the olive oil stirred in.
The raisins go in at the start on purpose: they plump in the steam and go soft rather than staying chewy.
Serves 2, hot or at ambient temperature, which makes it unusually forgiving about when you actually eat it.