2½ cups water

1⅔ cups couscous

1 teaspoon dried parsley

1 teaspoon dried cilantro

1 teaspoon Minor's Roasted Mirepoix Flavor Concentrate

8 large canned black olives (not in brine), pitted and finely minced

¼ cup extra-virgin olive oil

1 tablespoon fresh lemon juice

⅛ teaspoon freshly ground black pepper

Pinch mustard powder

Pinch ground cumin

Pinch cayenne pepper or dried red pepper flakes

2 medium-size zucchini, seeded and chopped

1 large tomato, peeled, seeded, and chopped

2 stalks celery, chopped

2 carrots, peeled and grated

1 large cucumber, peeled, seeded, and chopped

¼ cup unsalted almonds, coarsely ground and toasted in a dry pan over medium heat

• Boil the water. In a large bowl, mix together the couscous, parsley, and cilantro. Dissolve the base in the boiling water; pour the boiling mixture over the couscous. Cover and set aside for 10 minutes; once the mixture is absorbed, fluff the couscous with a fork.

• Rinse the black olives in cold water; pat dry between paper towels. Add the olives to a jar along with the olive oil, lemon juice, pepper, mustard powder, cumin, and cayenne pepper (or red pepper flakes); cover and shake well. Set aside.

• Add the zucchini, tomato, celery, carrots, cucumber, and almonds to the bowl with the couscous and toss to mix. Shake the jar of vinaigrette until the dressing is emulsified; pour over the couscous and toss.

Egg Substitute

When a recipe like meatloaf calls for egg “to bind the meat and other ingredients,” you can use this egg substitute instead: Mix 1 tablespoon of ground flaxseed with ¼ cup water; microwave on high for 15 to 30 seconds, or until it has the consistency of egg whites when stirred.