MAKE IT CUTE

1 cup quick-cooking cous cous, whole wheat

1/2 cup frozen baby peas, defrosted

1/2 sweet red pepper

2 green onions

1/2 cup chopped parsley

1/4 cup toasted pine nuts

1 teaspoon ground cumin

1/2 teaspoon salt, more to taste

1/2 teaspoon grated orange rind

Optional: A dash or 2 of hot sauce

What You'll Do:

1. Heat 1 cup of water in a medium saucepan until it boils. Turn off the heat and add the cous cous. Stir until all of the grain is wet. Cover and let sit for 10 minutes. Remove the lid and fluff it with a fork. Heat a skillet over medium heat. Add the pine nuts, stirring every few seconds, until they’re light brown. (Watch carefully, they burn fast.)

2. Slice the pepper into thin strips and then dice. Slice the green onions into small circles. Finely chop the parsley. Add all the ingredients to the cous cous pot and stir. Eat or refrigerate until lunch packing time.

Other Ideas: Top the salad with crumbled feta cheese. (Buy a hunk and crumble it yourself – it tastes fresher.) For more protein, add 1 cup of canned chick peas, drained and rinsed.

• Medium saucepan with lid
• Measuring cups and spoon
• Skillet
• Cutting board
• Chef’s knife
• Small grater

 

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