Couscous may be fast and convenient to prepare, but it’s also pretty dull. And the traditional method of infusing it with flavor—steaming it in a special pot over a flavorful liquid—just isn’t happening. We found a better way by undercooking—technically underhydrating—the couscous by preparing it with less water than typically called for. We then combine the couscous with a flavorful paste made from oil and pureed fresh herbs. The “thirsty” couscous absorbs tons of flavor as it finishes hydrating. Inspired by a recipe from Yotam Ottolenghi, we piled on the herbs—2 cups each of cilantro and flat-leaf parsley plus another 2 cups of arugula. We also added currants as we doused the couscous with boiling water, giving them time to plump. Jalapeños brought a spicy kick; we used pickled peppers, which have more consistent heat and contributed welcome piquancy. Toasted pistachios and thinly sliced scallions added a finishing crunch.