Couscous is just the most delightful and easy thing. This entire recipe takes 15 minutes, prep to fork. And it’s vegan. Enjoy!

Makes about 6 side servings or 4 dinner portions

1 cup prepared couscous (I preper Rice Select organic whole wheat)

1 15-ounce can of garbanzo beans, drained and rinsed

¼ cup unsalted sunflower seeds

½ cup diced white onion

¼ cup dried currants (you can substitute raisins)

2 teaspoons OJ

2 teaspoons curry powder

¼–½ teaspoon of salt, depending on how salty you like things (if you use salted sunflower seeds, skip this ingredient)

Place prepared couscous in large mixing bowl. Add all other ingredients. Stir. Can be served room temperature or cold. Refrigerate after making. Keeps about 5 days.