1/4 cup couscous
a few dried persimmons
1 tbl agave nectar or maple syrup
1. bring beet and carrot to boil
2. mean while, cook couscous according to package directions
3. when couscous is done, fluff with a fork and add the agave or maple syrup
4. when beet and carrots are done, remove from pot. wash off skin of beet, and chop both.
4. mix vegetables with couscous. the beet will turn the couscous pink!
5. throw a few dried persimmons on top so everything looks fancy.