Tasty and Easy Recipes

Ingredients
1 cup couscous, uncooked
1 1-pound can of black beans, drained
1 large stalk of celery, diced
1 medium red bell pepper, diced
2 medium tomatoes, diced
1/4 cup green olives, chopped
1/2 cup parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh mint, chopped
1 tablespoon oregano
1 tablespoon basil
2 scallions, diced
Juice of one lemon
1-1/2 tablespoons olive oil
Salt and pepper to taste

Method:
In a saucepan, prepare the couscous according to package directions.
When done, fluff with a fork and allow to cool until just warm.
Stir in the remaining ingredients, cover, and refrigerate for an hour.
Serve as a side dish or as a main dish.

Serves: About 12
Ingredients:
5 cups apple or apricot juice (you can use unsweetened)
1 lemon, juiced and rind grated
1 pint blueberries
Pinch of sea salt
2 cups couscous

Method:
Bring juice to a boil in a sauce pan, add lemon rind, lemon juice and a pinch of sea salt.
Add two cups of couscous, pouring in slowly and constantly to prevent lumping. Stir until couscous has absorbed juice and becomes thick; this will take about two or three minutes.
Add rinsed blueberries, allowing the heat to soften them; this takes about one minute.
Pour couscous mixture into ceramic bowl or baking dish that has been rinsed with cool water, drained well but not dried. Refrigerate.
Allow to cool and cut into squares. Garnish with a fruit jelly, spread on as a glaze. Whipped cream or whipped topping and/or roasted nuts.

Serves: 4

Ingredients:
1 tbsp. olive oil
1/4 cup almonds, coarsely chopped
2 garlic cloves, minced
4 boneless, skinless, chicken breasts
1 cup salsa, mild
1/4 cup water
2 tbsp. currants or raisins
1 tbsp. honey
1/2 tsp. cumin
1/4 tsp. cinnamon

Method:
1. 3 cups hot cooked couscous
2. Heat oil in a large skillet over medium high heat until hot. Add the almonds. Cook for 2 minutes.
3. Remove almonds from pan with a slotted spoon, set aside.
4. Add the garlic to the skillet. Cook for 30 seconds, stirring constantly.
5. Add the chicken. Cook for 5 minutes or until browned, turning once.
6. Combine the salsa, water, currants, honey, cumin, and cinnamon in a medium bowl. Add to the chicken.
7. Reduce the heat to medium. Cook covered for 20 minutes or until the chicken is cooked through, stirring
occasionally. Stir in the almonds.

Serve over the couscous.