colorful couscous.

1 c. whole wheat couscous (I used instant, not traditional)

1 1/2 c. frozen peas and carrots

2 T fresh chopped mint

2- 3 T olive oil or butter

Kennedy and I like to refer to couscous as mini rice, but actually it is a pasta not a grain.  After being added to boiling salted water, 1 cup dried instant couscous makes about 2 1/2 cups. 

Make the whole wheat couscous according to package directions.  While your couscous is sitting, cook frozen peas and carrots according to package directions.  Drain.  Move couscous to a serving bowl.  Add peas and carrots.  Chop fresh mint and add to the mix.  I like to drizzle olive oil over everything and then stir to combine.  Melted butter will work, too.  

xx.

val