Directions

Infused Couscous

1. Boil the Liquid: In a medium saucepan, combine the water or broth, hot sauce of your choice, and salt. Bring the mixture to a rolling boil over high heat.

2. Steam the Grains: As soon as the liquid boils, stir in the dry couscous and unsalted butter. Immediately remove the pan from the heat, cover it tightly with a lid, and let it sit undisturbed for 5 minutes.

3. Fluff: Remove the lid and use a fork to gently scrape and fluff the cooked couscous.

Fluffy Infused Quinoa

1. Rinse: Place the dry quinoa in a fine-mesh strainer and rinse thoroughly under cool water to remove the bitter coating.

2. Toast: Add the rinsed quinoa to a dry saucepan over medium heat. Toast the grains, stirring constantly, until the water evaporates and the quinoa releases a fragrant, nutty aroma.

3. Simmer: Pour in the water or broth, hot sauce of your choice, and salt. Bring the mixture to a boil, then cover with a tight-fitting lid, lower the heat to a simmer, and cook for 15 minutes.

4. Rest and Fluff: Remove the pan from the heat and let it rest, covered, for 10 minutes. Remove the lid and fluff with a fork.

Savory Infused Pearl Barley

1. Bring to a Boil: In a medium saucepan fitted with a lid, combine the pearl barley, water or broth, hot sauce, and salt. Bring the mixture to a boil over high heat.

2. Simmer: Once boiling, stir the barley, lower the heat to a simmer, cover with the lid, and cook for 20 minutes.

3. Drain: Turn off the heat and pour the cooked barley into a strainer to drain any excess liquid before serving.