Three Bases · Tested twice

Three Bases

The bottom of every combination. All three are chosen because they reheat without turning to paste and are genuinely good cold, which is what makes a grid workable across a week.

3Recipes here
9Combinations each
4 daysKeeps
2×Tested
1

Lemon Herb Couscous

15 min · 6 portions
Ingredients
  • 2 cups couscous
  • 2 cups boiling vegetable stock
  • Zest and juice of 2 lemons
  • 1/2 cup chopped parsley
  • 1/4 cup chopped mint
  • 3 tablespoons olive oil
  • Salt and black pepper
Method
  1. Put the couscous in a bowl with the lemon zest, a teaspoon of salt and 1 tablespoon of the olive oil, and stir to coat every grain.
  2. Pour over the boiling stock, cover tightly, and leave 10 minutes without lifting the lid.
  3. Fork through thoroughly to separate the grains, breaking up any clumps against the side of the bowl.
  4. Stir in the lemon juice, remaining oil and the herbs once it has cooled slightly, so the herbs stay green.
2

Garlic Sesame Noodles

20 min · 6 portions
Ingredients
  • 1 lb lo mein or spaghetti
  • 4 cloves garlic, minced
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons neutral oil
  • 3 scallions, sliced
  • 1 tablespoon sesame seeds
Method
  1. Cook the noodles to just under package time, drain, and rinse briefly under cold water so they stop cooking and do not clump.
  2. Warm the neutral oil and garlic in a small pan over low heat for 2 minutes until fragrant but not coloured.
  3. Whisk in the sesame oil, soy sauce and rice vinegar off the heat.
  4. Toss through the noodles with the scallions and sesame seeds. They are better after an hour and fine cold.
3

Turmeric Rice Pilaf

25 min · 6 portions
Ingredients
  • 2 cups basmati rice, rinsed until the water runs clear
  • 3 cups vegetable stock
  • 1 onion, finely diced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cumin seeds
  • 2 tablespoons butter or olive oil
  • 1 bay leaf
  • Salt
Method
  1. Cook the onion in the butter over medium heat for 6 minutes until soft, then add the cumin seeds and turmeric for 45 seconds.
  2. Add the rinsed rice and stir for 1 minute to coat each grain in the spiced fat.
  3. Pour in the stock, add the bay leaf and a teaspoon of salt, bring to a boil, then cover and cook on the lowest heat for 12 minutes.
  4. Rest off the heat, still covered, for 10 minutes before forking through. Rinsing and resting are what keep the grains separate.
What we would put on top

What we would put with each, though every combination on the grid works.

Lemon herb couscousSumac chicken and green herb yogurt, or chickpeas and roasted red pepper
Garlic sesame noodlesSoy-glazed salmon and chili crisp vinaigrette
Turmeric rice pilafCrisp chickpeas and green herb yogurt, or chicken and red pepper
The bit that matters

Cool the bases quickly and spread them out. A warm pot of couscous or rice left covered steams itself into a solid block, and it will not come back — spread it on a tray to cool before it goes into containers.

*Calorie figures are per portion of each component and are estimates from standard ingredient databases; actual values vary by brand and portion. See our disclaimer.

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