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My kids came home the other day from Summer Camp excited and proud that they had made a Couscous recipe all by themselves. They brought it home for me to try and it was delicious!

Now, I must tell you, that my older son, Theo is quite the picky eater. So for him to like something that was full of veggies so much was definitely interesting. But the trick to getting your kids to eat what you want is… having them help you cook it! (Or prepare it all on their own.) This is key, especially if your kid is a picky eater.

Here is the recipe that I found online that resembles what they made… Note that my kids had cut their veggies in larger chunks though.


  • 1 (10-ounce) package couscous

  • 1/2 tablespoon olive oil

  • 1 (12-ounce) can red kidney beans (or black beans, chickpeas; rinsed and drained)

  • 3/4 cup tomatoes (fresh, chopped)

  • 3/4 cup salsa (store-bought or homemade)

  • 1/3 cup corn kernels (fresh, canned, or frozen and thawed)

  • 1/4 cup green bell pepper (chopped)

  • 1/2 teaspoon cumin

  • Note: you can add cucumbers as well


  1. Prepare couscous according to package directions using 1/2 tablespoon vegetable oil. Allow it to cool.

  2. Transfer couscous to mixing bowl.

  3. Add remaining ingredients and mix well.

  4. Chill for 1 to 2 hours.

Super easy isn’t it? Now if you don’t believe me that kids would like couscous, I will be uploading the video of them enjoying it. Be sure to subscribe to my blog for stuff like this. 😉