Couscous

Mild, nutty and slightly sweet. Because it is essentially tiny bits of pasta, it is a neutral canvas designed to soak up the fats, acids and spices of whatever it is served with.

Couscous is mostly starch. That means energy. There's a bit of selenium in there too, which helps protect cells and keeps the immune system working.

But really, you're eating it for its ability to soak up flavour. Like tiny sponges, but edible.

Look for a golden-yellow hue rather than pale white. This usually indicates better quality durum wheat.

Avoid the pre-packaged 'spice mix' boxes. They're often overpriced and full of salt. Buy it plain and season it yourself. Larger grains, often labelled as Giant or Israeli couscous, offer a much different, chewier texture than the standard fine variety.

Keep it in a cool, dry place in an airtight container. It will stay fresh for up to a year.

Once cooked, treat it like rice or pasta. Get it in the fridge quickly and eat it within two days.

Standard couscous doesn't need boiling. Just cover it with an equal volume of boiling liquid, put a lid on the bowl, and wait five minutes.

It is the ultimate base for salads, absorbs stews beautifully, and can even be used as a stuffing for roast vegetables. Use stock instead of water for an instant flavour upgrade.