Couscous

Regular (Moroccan) couscous is technically tiny pasta made from semolina (not a grain) and the boxed version is pre-steamed, so it only needs a 5-minute steep. Israeli (pearl) couscous is bigger, chewier, and cooks like pasta: simmer it 8–12 minutes, and toast it in a little oil first for a nutty flavor that is worth the extra 2 minutes. Grab whole wheat couscous if you want more fiber and store any dry couscous in an airtight container where it keeps for a year or more.

Couscous is the fastest side dish in your pantry: pour boiling liquid over it, cover, and it steams itself in 5 minutes with zero heat. The mistake almost everyone makes is too much water, which turns it into a soggy clump instead of fluffy couscous, so stick to a 1:1 ratio and always fluff with a fork, never a spoon. I use broth instead of water every single time because plain couscous tastes like nothing.