Couscous

from Cook's Illustrated:

2 T unsalted butter
2 cups couscous
1 cup water
1 cup chicken broth
1 t salt

Heat butter in medium sauce pan over med-high heat. When foam subsides, add couscous and cook, stirring frequently, until grains brown, about 5 mins. Add water, broth, salt and stir, cover, and remove from heat. Let stand about 7 mins. Fluff with fork.

Add ins: Dates and pistachios, with grated ginger, 1/2 t cardamom, cilantro, 2 t lemon juice
              Dried cherries and pecans, 2 cloves garlic, minced, 3/4 t garam masala, 1/8 t cayenne, scallions,
                                2 tsp lemon juice.
             Grated carrots, 1/2 cinnamon, 1/2 c raisins, 3/4 cup toasted pine nuts, 3 T cilantro, orange zest, and
                              1 T orange juice
             Shallot, garlic and almonds, 1/4 c parsley, 2 tsp lemon juice, lemon zest