Here are two new side dishes I whipped up this weekend, that were great the first time and even better for leftovers after they are good and cold.   Oh how I love cold couscous and cold pasta salad. Also, these have nothing bad in them, so when my kids gobble them up I swell with pride at the good food they putting in their bodies!



10-12 oz uncooked pasta — one 16 oz can of pinto beans, drained and rinsed — 1 cup corn (I used frozen) — 1 med bell pepper finely chopped — 1 cup bottled salsa — 2 tbsp EVOO — juice of lime — S&P


  1. Cook the pasta until al dente.  Drain and rinse until cool, then drain well.
  2. Meanwhile, combine the remaining ingredients in a serving container.  Add the pasta and toss together.  Serve at once

Good gracious that is easy!  It’s vegan too!





1 vegetable bouillon cube — 3/4 cup couscous, preferably whole grain — one 16 oz can of black beans, drained and rinsed — 1/2 tsp cumin — 1 tbsp EVOO – 2 scallions, green parts only, thinly sliced


  1. Combine 1.5 cups water wtih the bouillon cube in a medium saucepan and bring to a simmer.  When the bouillon cube has dissolved, stir in the couscous, cover, and remove from the heat.  Let stand until the water is absorbed, 5 to 10 minutes, then fluff with a fork.
  2. Stir in the remaining ingredients and return to medium-low heat, stirring frequently, until heated through.  Cover and let stand until needed or serve at once.


Again, so stinking easy & also vegan!  Both of these recipes are from my vegetarian cookbook that I love!


I’m leaving you with this picture of Story & Veda because it has nothing to do with either of these dishes, but everything to do with the essence of cuteness.  I could eat them both up they are so cute!!!!



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