2 c. uncooked couscous
3 c. water
1 tbsp. oil
1/2 onion
1 carrot, grated
1 c. cabbage, chopped
Rice vinegar (to taste, at least 2 tbsp.)
Tamari or soy sauce (to taste, at least 2 tbsp.)

Or 3 cups cooked couscous.

Brown couscous in oil in heavy skillet. Bring water to a boil and add couscous. Reduce heat, cover and cook over low heat for 20 minutes. Saute onions, carrot and cabbage in wok or large skillet. Add couscous and toss well. Cook for about 5 minutes. Remove from heat. Add rice vinegar and tamari to taste (start with 2 tablespoons each). Serve hot or chilled.