Couscous, sometimes called Moroccan pasta, is a tiny, beadlike pasta made from semolina flour. It is available in both white and whole wheat varieties in most supermarkets, usually in the rice aisle. It keeps nearly indefinitely in a tightly closed container in a dark, dry place. This quick-cooking pasta is prepared by combining equal amounts of couscous and hot (nearly boiling) liquid. (Water is often used, but chicken broth, vegetable stock, or even tomato juice will add flavor.) Then simply let it stand in a covered bowl for 5 to 8 minutes, or until the couscous is tender and the liquid completely absorbed. (Couscous will double in volume as it absorbs the liquid.) Before serving, fluff it with a fork. Serve as is or drizzle with a hint of olive oil; or add vegetables such as diced carrots (steamed or raw) or minced parsley. In addition to performing as a tasty side dish, couscous can substitute for rice when served with stir-fries or salads calling for rice.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.