Not only is couscous easy to make, but it pairs well with many vegetables, meats, and sauces. In this case, we chose to serve couscous with a few ingredients that we foraged from the salad bar: cherry tomatoes, onions, mushrooms, and chickpeas.
Quite simply, this turned out fabulously. We have no doubt that couscous will become a regular food staple for our dorm-mates.
1/3 C plain couscous
10 cherry tomatoes (f)
a sprinkle of raisins(f)
sliced up red onion (f)
handful raw mushrooms (f)
handful chickpeas (cooked) (f)
1. Bring kettle to a boil
2. Add water to couscous and let sit in thermos for 5 minutes
3. While the couscous is cooking, chop vegetables (or various additions)
4. Spoon cooked couscous onto plate, add vegetables, admire, then dig in!