BrokenTune

Maybe I've finally cracked, maybe I just needed something quick that I could make for lunch, but today I finally ended up using some couscous I found in my kitchen cupboard. 

Let's be honest, it was at the very back of the cabinet...but it was still in date.

Now, I tried as best as I could to soak it in flavours (a stock cube came in very handy), then just added more flavours at it, and possibly used a novelty combination of spice mixes that were also hiding at the back of the cabinet (let's not talk about their use-by dates). 

Anyway, I ended up with a quick lunch that was not too bad, but it also made me wonder:

What do you all use to make couscous taste less like cardboard and more like ... anything at all?

(Couscous, mystery spices, olives, red onion, tomatoes, olive oil, salt)