Ginger-citrus couscous dressing

Mix one tablespoon of orange juice, one tablespoon of olive oil, a teaspoon of lemon juice, and a small pinch of finely grated ginger. Fold a little into cooked couscous, taste, and add more only if needed.

Let the couscous be the main texture. Chopped cucumber or herbs can add contrast, but the dressing should not turn the bowl wet. Use a fork to loosen the grains while you mix rather than pressing them down with a spoon.

This is a flavor suggestion, not a fixed serving plan; the amount of couscous determines how much dressing you need. Standard couscous is a wheat product, so check suitability before serving it to someone who avoids wheat. Keep leftovers according to ordinary cooked-food storage guidance.