Kuss-kuss (couscous)

Of all the holidays in the year, Thanksgiving is my favorite. It does neither have to do with politics nor religion, and on top of that, it gives my husband a chance to use his Weber grill in November. He did a very fine job (love you honey!) and we feasted on a bird weighing 15 pounds twice. Saturday we were six people, including one vegetarian, and the day after we had the same turkey, holiday style, again with different sides. Sad but true, I will never have the time to blog all this. What is left of the big feast is another 2 pounds of finest turkey meat, with a slight BBQ flavor, and now the question is, what to do with it.

When it comes to leftovers, my all time favorite is couscous, which is so easy to prepare and can be combined with almost anything. In my (carnivore) view it goes especially well with little pieces of poultry. Here is the basic recipe:

1. In a bowl (that can also be used for serving) pour one cup of couscous, and two cups of boiling water, with a little bit of salt. 
2. Wait for approx 10 mins, until the couscous is soaked up with water. 
3. Allow another 30 mins. to cool completly. 
4. Meanwile, prepare whatever you want to combine with the couscous and marinate with two table spoons of lemon juice and 6 table spoons of olive oil, add salt and pepper to taste.

 And here is today's recipe for step no. 4:
Steam one cup on peas, and allow time to cool (about 30 min)
Combine peas with half a cup of dried cranberries and half a cup of salted pumpkin seeds (or cashew nuts). Add the lemon juice/olive oil mixture as described above and enjoy!

Oh, and by the way: This couscous is excellent when paired with a salad of red beet, which leads me directly to  my next post...c u soon!