I love carbs. I don’t care what people say, good carbs (not doughnuts or the like), but some good pasta is really good for both you and your diet. To balance my previous chili post with some good wholesome carbs, I made this simple couscous recipe with foodstuff I had sitting in my freezer and pantry. It was light, airy, and great warm or cold. This would make a universal side dish and is so simple to make, you can mix and match any vegetable you have around the house to go in it. I hope you enjoy.

Ingredients: 1 cup quick cooking couscous, 1 can chickpeas, half of a bag frozen cauliflower, 1/2 cup of corn, 1/3 cup of chopped onions. Dressing: olive oil, cumin, lemon juice, dried basil, garlic salt, honey, ginger, balsamic vinegar

Directions:

1. Dressing: 3 tbsps of olive oil, 1 tsp of basil, juice of an entire lemon, 1 tsp of cumin, 1/2 tsp ginger, 1 tbsp of honey, 1 tsp of salt and a dash of garlic salt, 1 tbsp of balsamic. Mix well. Now, this dressing tastes not so great alone. I kept adding ingredients until I thought it tasted mediocre. When mixed with the veggies, I was shocked at how their flavors really made the dressing come out. So don’t be surprised!

2. Cook the couscous. While cooking, defrost the cauliflower, onions, and corn. Or heat up if at room temp. In another bowl, heat up the chickpeas so warm.

3. Mix the dressing well and add the veggies and chickpeas. When couscous done, add that on top and combine well.

Enjoy warm. Or put in fridge for a bit to let cool down.