Couscous Sand Castles

Vegetarian

Couscous Sand Castles

submitted by By Cheryl Tallman and Joan Ahlers

About the authors: Cheryl Tallman and Joan Ahlers are the mothers of five children and founders of Fresh Baby. They also publish "Fresh Ideas", a free, monthly newsletter that provides healthy eating ideas for the whole family.

Just the name of this side dish is cool enough for a little kid to give it a try, and the great taste will keep ’em digging in.

1 box (5-6 oz) of couscous
1 (14 oz.) can chicken or vegetable broth
1 Tbsp olive oil
½ cup peas and carrots, frozen or pre-cooked
1 small ramekin or small glass cup (this is the mold for your castle)

Cook peas and carrots according to the package directions. Prepare couscous according the package directions, but substitute the same amount of broth for the amount of water called for on the package. You can add water to the broth to make up any difference in the amount of liquid called for on the package. After fluffing the couscous with a fork, add the olive oil and the peas and carrots mixture to the couscous and mix gently.

 

To make the sand castles: Simply spoon the couscous mixture into the ramekin or glass cup, and pack the mixture down using the back of the spoon. Place a dinner plate over the top of the ramekin and turn the plate over, gently remove the ramekin. Viola, a sand castle!

Makes 4 servings.