Couscous

Couscous isn't a grain at all — it's a pasta, tiny pellets of durum-wheat semolina rolled, dried, and steamed, a North African staple from Morocco to Tunisia. The instant kind that fills supermarket boxes is pre-steamed, so 'cooking' it is really just rehydrating: pour over an equal volume of boiling liquid, cover, and let it stand five minutes. That speed makes it one of the great weeknight bases — fluffy, light, and a sponge for whatever flavor you give it, from a tagine's spiced broth to a simple lemon-and-herb dressing. (Don't confuse it with pearl/Israeli couscous, which is larger, toasted, and boiled like pasta.) Because it's semolina, couscous contains gluten and brings a mild, wheaty sweetness rather than the assertive nuttiness of whole grains.