Ingredients (use vegan versions):

• 2 cups cooked rice (can be leftover refridgerated, not too old or dry)
• handful of dried currants
• handful of dried (sweetened) cranberries
• 2 cups couscous
• 2 German celery stalks (they’re one of the easiest veggies to grow, very savory)
• 3 tablespoon nutritional yeast
• salt to taste

Directions:

Boil some water, add couscous, chopped up celery stalks, and dried
fruit. Cook 4 minutes or until couscous is tender. Drain. Blend the
steaming hot couscous with the cold cooked rice, add nutritional
yeast, stir, and salt to taste. Serve immediately. Tastes chickeney
(if there’s such a word, savory might be more appropriate here), and
the yeast really adds to it flavorwise, as well as the extra
nutrients.

Version 2: Just cook couscous with a savory herb or a veggie like
German celery, for 4 minutes. Drain. Stir in nutritional yeast and
salt to taste. This is yummy. Can’t tell which is yummier.

Serves:

Tags: Vegan