Cooking for One

I am having hell learning to make couscous. what is the secret?

http://greatist.com/health/healthy-single-serving-meals

This probably sounds pretty boring, but it works for me:

I usually find a 4-5 serving dinner, cook it on Sunday evening, and eat it throughout the week. Usually the meals are delicious enough that I don't mind eating them several days in a row. I also try to vary my lunches up enough that it doesn't feel as mundane eating the same thing every evening.

It's a challenge to cook for one, cause it involves more planning ahead. I agree with the above posts on either making one big batch (soups and stews) or take one protein and vary with it over a couple of days.

Here's some additional tips for saving money and time:

1. Keep lemon longer: You can poke a little hole with a match or chopstick into the end of the lemon. Squeeze juice as needed. Keeps for at least 1 week in fridge.

2. Freeze fresh herbs. Leftover herbs that aren't used right away wither fast. Chop up, half fill ice cube trays and fill with water. Store in freezer.

3. Blanche vegs. Cook vegs that will spoil if not used. When I made a salad with 50 gram fresh spinach, the leftover tended to die a slow death in the fridge unless I planned to use it the following day. To make spinach (or other vegs). Drop the spinach into lightly salted boiling water for 30 seconds. Rinse in cold water and leave in strainer for a bit. Squeeze some water out of the spinach. Season with 0.5 ts of sesame oil or olive oil. Store in fridge, you can add it to a sandwhich, soup, salad or anything else you're having in the following days. This method can be used for any veg, just adjust boiling time to al dente texture. I also do it with things like button mushroom, only frying it on low heat with no oil.

4. Replenish. If you forgot your vegs and they have started to wilt a bit, put them in a bowl or jar of water in fridge to replenish water. Store spring onion or parsley in a big glass of water in fridge, remember to change water now and then. This will take away some of the taste in some vegs, but you wouldn't use it anyway if they looked at you sadly and sunken from that inner corner of the fridge.

5. Infrastructure. Have plenty of plastic containers that have lids, with or without locking feature. If you are very forgetful, you can buy a cheap painters tape and write a sticker reminding you of what you stored in the fridge or freezer.

6. Have a cold fridge. This might not be obvious. But groceries is a big part of the budget for most people. Lowering the temperature in the fridge to as low as possible without leafy greens freezing, makes all the food last longer. I keep mine at 5 Celsius/40 F. Investing in a good quality fridge that has good balanced temperature inside is also something to consider. I had once a GE fridge that was fantastic, where food almost never got ruined despite forgetting them for weeks in there!

using frozen food helps.
tonight i had an aldi chicken stead with salad.
you just take 1 piece out of the box and cook
from frozen.
no waste.

@abbey - does cooking for 5 days at a time work? how does it not go mouldy