Berry Couscous

Meet my new BFF, a box of couscous.

If you can boil water, you can make couscous. Just chop and dice a few additional ingredients and add them to hot or cold couscous and wa-la! Then send it packing in your kid's lunch and your lunch too!

I buy Near East plain couscous and dress it up with whatever I have on hand. I let this couscous cool a bit in the freezer before I added wild organic blueberries, a stalk of celery, a green onion, parsley, basil, lemon pepper, and fresh ground pepper.

I like sauces, dressings on my food, always have. I'm not talking about a blob of gooey cheese, or an artery clogging mess, but something simple that compliments the dish. So to satisfy my palate I made a simple dressing of 1 T apple cider vinegar, 2 T wild flower honey, 1 tsp whole grain Dijon mustard. Taste your dressing or sauce before pouring it to make sure it is just right, then drizzled it on and stir. I also like my flavors to absorb and blend together, so I refrigerated this dish for at least an hour before I indulged. Couscous can be served hot or cold.

For lunch today I packed a few radicchio and bibb lettuce leaves, plus a side of berry couscous. Berry couscous lettuce leaf roll-ups.

Other Ideas
Couscous plus...:
1. Feta, diced tomatoes, cucumbers parsley, basil, pepper (good hot or cold)
2. Organic strawberries, orange slices, grated ginger, cinnamon, almonds (serve chilled)
3. Sliced grapes, feta, cranberries, parsley, cinnamon, pecans (serve chilled)
4. Cucumber, green onion, blueberry, parsley (chill it)

Drizzle a bit of low fat plain or vanilla yogurt over top, serve on lettuce leaves or just eat it already!