1 cup Cous Cous
1 can chicken broth + enough water to make 2 cups of liquid
(no beer would not be a good substitute here)
fruits and vegetables cut up
(Here I used 1 apple, a handful of raisins, red onion, celery - think about the texture when you're choosing the veggie or fruit ... I think bananas would be yucky in this, but a ripe pear would be delicious. Do not substitute the veggies from the left over half of yesterday's Subway Sandwich)
pine nuts (or what ever you like. Sometimes i use pumpkin seeds of pecans or walnuts - cashews would be good ... roast them in the skillet and remove before adding the oil)
garlic and cinnamon and cayenne or other hot if you like and salt - to taste
Oil - like olive oil or even butter (butter burns and that will ruin the whole dish, so keep an eye on it)

How to: Roast the nuts on low heat in skillet. Remove and set aside. Heat oil - medium heat - about two tablespoons full. Add chopped fruits and vegetables ... everything will look better if it is cut to about the same size. Add the seasoning and stir ... for a few minutes ... until things start looking cooked. Add the cous cous, the nuts and the liquid ... stir. Let it cook until the liquid is absorbed. about ten more minutes. Easy ... delicious ... really, everyone in the house really likes this.

This summer I started answering questions about how to cook this or that ... the guys don't know how to cook. Really?! Now many of them are at the regionals and I send them recipes when I think of something easy, cheap and delicious ... like this one. It could be a side dish with any cut of meat, or stand alone. This recipe is crazy easy to prepare and seems kind of exotic ... but not too ... because of the cinnamon. Guaranteed to impress the flight attendants or who ever they can talk into eating with them. These guys sit around drinking a lot on their non scheduled days. I'm telling them to learn a foreign language or how to cook a few really great meals. Big dummies.