Couscous is a much overlooked store-cupboard ingredient that should definitely feature in your midweek meals. It’s a great way to bulk out a meal and is super-fast to cook, too.I don’t like to do that “boiling water in a bowl with a tea towel over the top” thing, though; I prefer to cook my couscous in a warm pan, which gives it a slightly drier and firmer texture that works well when mixed with other ingredients. Couscous paella (pictured top) This 10-minute “paella” uses mostly dried and frozen staples, so it’s perfect for a midweek meal at a moment’s notice. The frozen prawns and peas generate a little extra liquid, which acts like a stock for the couscous, but don’t be afraid to add a splash more water if it gets too dry. Prep 5 min Cook 10 min Serves 1 ¼ red pepper, pith and seeds removed, flesh cut into strips Olive oil A small handful of frozen prawns A small handful of frozen peas ½ chicken stock cube A pinch of turmeric Salt and pepper A small handful of couscous (about 50-60g) Fry the pepper in a splash of olive oil on a medium heat. After a couple of minutes, add the prawns, peas, stock cube, turmeric and a small splash of water (about 25ml), then simmer for a couple of minutes until everything is piping hot and half the water has evaporated (top up with a splash more water, if need be). Take off the heat, season and stir in the couscous. Leave for a couple of minutes, during which time it will plump up to create this amazing couscous “paella”. Charred vegetable and feta couscous A lot of the flavour here comes from the charring, so don’t be scared to get some caramelisation on that veg. I like to use a griddle pan for extra-deep char marks, but a frying pan will work just fine, too. Prep 5 min Cook 15 min Serves 1 A few slices of courgette A few slices of red pepper A few slices of red onion Olive oil Salt and pepper Dried oregano ¼ mug couscous (about 60g) ¼ mug boiling water (about 60ml) A handful of crumbled feta Put the vegetables in a bowl, add a splash of olive oil, sprinkle with a pinch each of salt, pepper and oregano, then toss to coat. Fry in a hot pan for a couple of minutes on each side, until cooked and nicely charred, then tip out into a shallow bowl. Add the couscous and a glug more of oil to the same pan, fry for about five seconds, to absorb the flavours, then take off the heat and add the boiling water. Stir, leave the couscous to sit for five minutes, then fluff up with a fork. Mix the couscous with the veg, top with crumbled feta, a pinch of extra oregano, a splash more of olive oil, and serve. Recipes adapted from Meat-Free One Pound Meals and Super-Easy One Pound Meals, both by Miguel Barclay and published by Headline at £16.99.