To cook instant couscous to perfection, pour your couscous into a heatproof bowl. If you like, for added flavour, crumble couscous stock-cube over the couscous.
Pour in a glug of good quality olive oil and squeeze half a cut lemon over the couscous. Season with salt and pepper if not using a stock cube. Stir to mix the flavours through the couscous. Cover the bowl tightly with clingfilm and set aside for 10 minutes. Meanwhile, chop up herbs and vegetables such as chives and red peppers to mix with the couscous.