Couscous: World's fastest pasta

First, I am not talking about the boxes of pre-flavored couscous. I mean the canisters you can get from the grocery store in the pasta aisle or, better yet, in the bulk foods section. Couscous is a type of pasta and comes in regular or whole grain. And not Israeli couscous, either, it is bigger and takes a little more attention. Though some say that the time and attention is worth it. (You will know the difference because the package will say.)

Basic stovetop preparation:
- Boil 1 cup water.
- When water is boiling, take off heat, add in one cup couscous, cover.
- Wait 5 minutes, fluff with a fork.

Basic non-stovetop prep:
- Put couscous in a bowl or container with a lid.
- Boil 1 cup water.
- Add water to couscous and cover with lid, plate, or plastic wrap.
- Wait 5 minutes, fluff with a fork.

You can make any amount you need, the only thing to remember is equal parts water and couscous. Couscous is versatile and more like rice than noodles - you can add sugar, fruit, and milk for breakfast or top with meat, veggies, and sauce for dinner.

Serving size: I usually eat 1/4 or 1/3 cup (measured when dry), but 1/2 cup would be reasonable for a larger appetite.