Whole Wheat Couscous

Not much to this dish; I just wanted to contrast the size of normal vs. large couscous below. The whole wheat makes for a grainier texture and it's much more resilient in case you forget to take it off the heat or overcook, unlike the normal stuff. You can find it at Wegman's in the bulk foods section, at a considerably lower price than the boxed brands. Another very quick dish (see the theme?), and very edible. The beet juice was taken from the pan after the dish below (brown sugar beets) and added with a few drops of olive oil before fluffing the coucous.

Ingredients
whole wheat couscous
garlic
chicken stock + water (in 1:1 ratio)
cilantro/greens for color, or diced and added after the cous cous is done.

Add couscous and stock/water mix in a 1:1 ratio, along with a dash of olive oil, garlic, & salt. Boil on high, then immediately set heat to low and let simmer until water has evaporated/absorbed into the pasta. When it looks barely wet, uncover and let sit for 3 minutes. Remove into a separate dish and fluff with a fork. Add beet juice (or add it before, for a more even color), olive oil, pepper and parsley to taste.