Couscous is that little pasta pellet that many people mistake for rice. It consists of grains made from semolina that are about 1 mm or 1/16th inch in diameter after cooking. It is quick and easy to prepare and can be eaten cold, warm, or hot. A multi grains diet aids in the prevention of colon cancer. Here is one of my favorite healthy ways to eat this little treasure. The added ingredients are known in the food world to aid in the prevention of cancer. Studies show falcarinol in carrots reduce cancer. Some studies show that basil is a cancer preventative herb. Green peas provide nutrients, including vitamin C, which are instrumental in helping to prevent the development of cancer. Lemon also adds to the vitamin C in this recipe. A high intake of vitamin C has been shown to reduce the risks for virtually all forms of cancer, including leukemia, lymphoma, and lung, colorectal, and pancreatic cancers as well as sex hormone-related cancers like breast, prostate, cervix, and ovarian cancers.

Vicki's Lemon Couscous
1 3/4 cups water
1/4 cup fresh squeezed lemon juice
2 tablespoons of lemon zest
2 tablespoons olive oil
2 cups couscous
1 cup sweet peas
1 cup minced carrots
1/4 cup fresh minced basil
2 tablespoons capers
2 tablespoons minced garlic

In a 1-quart saucepan, bring water, lemon juice, lemon zest, 2 tablespoons oil and garlic to a boil. Add carrots, peas, capers and couscous and stir. Cover and remove from heat and let stand for 15 minutes. Remove couscous into a large bowl by using a fork to fluff and separate the pieces. Add the minced basil and stir. You can eat this while it is hot as a great side dish or cold as a salad. Salt and pepper to taste.