Chickpea and spinach couscous bowls

Use quick-cooking couscous for this bowl, not pearl couscous, which needs a different method. Follow the liquid ratio on your package if it differs from the starting quantity below. The chickpeas come from a can and need only draining, rinsing and thorough heating with the vegetables.

A saucepan with a lid and a small frying pan are enough. If you have only one suitable pot, prepare the couscous first, transfer it to a clean serving bowl and use the pot for the chickpeas. Keep the meal moving rather than leaving prepared food out for a long period.

Keep the lemon flexible

Add part of the lemon juice, taste and decide whether the bowl needs more. The acidity of individual lemons varies, and the amount of salt in stock can change the balance. Water works in place of stock when you prefer a simpler base.

Spinach wilts quickly, so it goes in near the end. Wash fresh loose spinach appropriately before cooking, or follow the instructions for packaged greens. A frozen alternative can work only with its required cooking method and enough time to remove excess moisture.

This is a useful bowl for adding a small amount of cucumber or another suitable fresh vegetable at serving time. Keep those additions separate from a portion you plan to reheat. Refrigerate cooked leftovers promptly, use within three to four days when safely handled and reheat to 165°F throughout.