Couscous has to be the easiest thing in the world to make. You can add all kinds of flavours to it to keep it interesting. Use veggie stock to make this vegan.
1/2 cup couscous
1 cup chicken stock
1/2 teaspoon ground cumin
1/2 teaspoon tomato paste
1 teaspoon olive oil
1 diced tomato
1 teaspoon fresh chopped or dried parsley
1 tablespoon lemon juice
Bring chicken stock to a boil with cumin, salt, pepper and tomato paste. Remove from the heat then stir in couscous and cover. Let it sit for about 10 - 15 minutes then uncover and fluff with a fork. Gently stir in olive oil, tomato, parsley and lemon juice.
I let it come to room temperature or even refrigerate it before serving. You can taste the flavours better when it's not hot.