Sunsets and Couscous

So, here's just a random post--because I'm in a sharing mood--about great sunsets and great couscous.

I have God to thank for the sunsets--that he led us to live in this beautiful land,

on the lovely Baltic Sea,

and that he works with the physical rules of nature to create beauty.

And I can thank F for the great couscous (and thank God again that I have F :)--who loves to cook! I am triple, quadruple blessed!) In fact, F's been on a couscous streak recently :)

Here's his most recent creation--garnished with tomato smiles and plain yogurt. (I'm no food photographer..at least not yet, but this should give you the idea. Before we started I did comment that it looked so beautiful--red, white, green :), but then we started eating it too quickly to photograph.)

I'm not quite sure what the North-American equivalent of this version of pig is..it's not quite bacon bits (these are saltier), nor is it ham chunks..but something small and flavorful (and therefore not without fat :P ) works well, because it gives flavor without you needing tons (and therefore not way too much fat).

In German "Katenschinken"--apparently a northern German specialty (Thanks Wikipedia!)--essentially a salted, smoked ham.

In any event, here's how it went (roughly..amounts are approximate; made 2 portions. We ate it all up but were then satisfied/full (although, we still had room for a small ice cream after that...)

• Add shy 1/2 cup boiling water to 1/2 cup couscous (this makes it drier and crumbly. For moister couscous, than a full 1/2 cup water)

Meanwhile...

• Sauté 1/2 small onion (diced) in some oil.
• Add 1/4 cup diced meat (see above..salty, flavorful + piggy in our case :) )
• + 1 handful spinach, roughly chopped (we had frozen baby spinach and could just chop that up)
• Season with cumin, cayenne pepper, garlic powder, parsley + we used some Mrs. Dash too but other herbs would work fine

Oh, and here's a baby starfish F found--look, he's waving! :)