I recently bought the cookbook "The Food Matters Cookbook" by Mark Bittman.

It is on my bedside table and provides me with lots of good reading material
and already there are many pages with the corners folded, indicating another recipe to try.
I think this will be one of my very favorite cookbooks.

"Bittman demonstrates the satisfaction and pleasure in mindful eating. The result is not just better health for you, but for the world we share."

And I DO like that concept!

1 c. COUSCOUS (he recommends whole wheat but I used the pearl couscous)
SALT
2 large CARROTS, grated
1/2 c. chopped NUTS (he used pecans, but I used walnuts)
1/2 c. DRIED CRANBERRIES
1/4 c. chopped SCALLIONS
1/4 c. OLIVE OIL
Grated zest and juice of 1 LEMON, or more juice as needed
1 tsp. ground CORIANDER
Pinch of CAYENNE, or to taste
BLACK PEPPER
1/2 c. PARSLEY
1 Tbsp. chopped fresh SAGE, or 1 tsp. dried

Put the couscous in a small pot and add 1 1/4 c. water and a pinch of salt.
Bring to a boil, then cover and simmer until done. The pearl couscous took about 8-10 minutes.
(Follow directions on couscous that you buy)

Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil, and lemon zest and juice and sprinkle with the spices and salt and pepper.

Use two big forks to combine, fluffing the couscous and tossing gently to separate the grains.
(The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)

Stir in the parsley and sage.
Taste and adjust the seasoning, moisten with a little more oil and lemon juice, as you like.

Serves 4

Another Variation:
Curried Couscous Salad with Dried Apricots and Pistachios
Use pistachios instead of pecans, dried apricots instead of cranberries, and curry powder instead of coriander and cayenne.
Stir in 1/2 c. chopped fresh mint instead of the parsley and sage.