Sweet Cous-Cous
An updated international favorite; perfect for the little gothlings who are still a little freaked by all the creepy Halloween foods, don't need sugar, but still have to satisfy their sweet tooth. And it's a great way to introduce small children to multicultural foods, as well getting them to eat their veggies!

What You Need:

• 2 cups cous-cous, any size
• 2 cups water
• 3 tbsps clover honey
• 1/2 cup roughly grated carrots
• 1 small can sweet young peas
• 1/2 cup dried apricots, julienned (sliced into thin strips)
• 1 tbsp fresh orange zest
• appx. 1 tbsp cooking oil
• large serving bowl and spoon

Directions:
Bring the water to a simmer, then add everything except the cous-cous itself. Cook until the carrots are tender, and the apricots have rehydrated enough to be soft (stir frequently). Bring the water to a boil, add the cous-cous, stir well, then cover and remove from heat. Depending on the size of your cous-cous balls, let sit between 5-15 minutes- longer time for larger size pasta- until the centers of the pasta are no longer crunchy. Drizzle the oil in and fluff lightly to prevent clumping. Serve warm in the large serving bowl. (SERVES 10-15)