Savory Tomato Cous-Cous
An updated international favorite; perfect for introducing small children to multicultural foods, as well getting them to eat their veggies! This recipe is also good for health nuts and those with high blood-pressure: it's vegan, very little salt is added, and the tomatoes in it are a natural source of Lycopene.

What You Need:

• 2 cups cous-cous, any size
• 1 1/2 cups low-sodium vegetarian onion broth
• 1 cup roughly chopped tomatoes
  Note: I support my local farming community and buy variety baskets of baby heirloom tomatoes at a nearby Farmer's Market for this one... You can use any tomatoes you like in this recipe, but try mixing it up- it actually does make the recipe taste better when you use more than one kind (and color) of tomato!
• 1/2 cup low-sodium vegan butter substitute
• 1 tsp Salt-Free 17 (check your grocery's spice aisle)
• 1/2 tsp ground sage
• 1/2 tsp celery seed
• 1/2 tsp ground marjoram
• large microwavable serving bowl
• serving spoon
• OPTIONAL: cutting board and sharp knife

Directions:
If you're chopping the tomatoes yourself instead of using tomatoes you chopped earlier and refrigerated, remove the stem and hack away until you have 1 cup of roughly 1/4 inch tomato cubes.[a]

Melt the vegan butter substitute in the microwave with the onion broth (microwave times vary, try it at 50% power for a minute, then go from there) and stir to blend. Add all other ingredients aside from the cous-cous, and cook on high for about a minute and a half or until the tomatoes are tender. Add the cous-cous, stir thoroughly, cover, and set aside. 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. Fluff lightly to prevent clumping. Serve warm in the large serving bowl you cooked it in- along with a serving spoon, of course! (SERVES 10-15)

[a] Never let children handle sharp knives! Parents should do all the chopping themselves- away from small hands!