GK recommends that you (re)visit the very delicious land of Israeli cous cous--found in your grocer's imported section--near the Manischewitz products. (Please note: GK does not recommend the eponymous "wine.")
The texture of Israeli cous cous is incredible--springy, chompy, in the very best way possible. Each piece (is the singular "cous"?) is about five times the size of one's average cous cous.
Boil it with a bouillon cube (till pasta-tender, then drain), nuke some sweet potatoes (peeled, if you like) and cube them, cut up a roma tomato, toss in 1/2 drained can of corn, 1/2 can drained garbanzo beans, whatever veggies you have on hand--smash a little garlic, and add (good--not the crazy low-cal stuff that has a strange sweet taste) Italian or Ceasar dressing to taste--and you have deliciousness in a big bowl. Line that bowl with lettuce leaves and you can even call it a salad. Add a topping of hummus and/or sour cream with chives and you'll have even more deliciousness.
Best of all, it's easily eaten with one fork, so the other hand is free to hold the Kindle.