3/4 cup chicken broth
1/2 cup frozen mixed vegetables
1/2 cup couscous
Optional: 1 or 2 tablespoons raisins or coarsely chopped dried apricots
Pour the chicken broth into a saucepan. Cover and bring the liquid to a boil while you wrestle the frozen vegetables out of the ice in the freezer. Add to the boiling broth and simmer until they're heated through. (We used stir-fry vegetables, but next time we'll use peas-corn-carrots mix.)
Pour in the couscous and stir.
Keep heat on until the liquid resume boiling. Cover the saucepan and turn off the heat. Let sit for 5 minutes. If you have just a little more time, add some raisins or dried apricots to the broth as you heat it.
Serves 1. To serve more: 1 cup of dry couscous with 1 1/2 cups liquid will make 3 3/4 cups of grain and serve 3 to 4 people.
Serving suggestion: Couscous with vegetables plus an energy shake will give you the fuel to do whatever it is you have to do.
Notice how your food smells, its texture and flavor. Taste the colors. Eat slowly, appreciating the nourishment you are getting. Make sure you chew each mouthful properly. Bring to meals a consciousness and appreciation for the food on your plate.
"Mood Food" by Jane Eldershaw
Sunday, April 22, 2001
