Margo Klass

If Only Couscous
…invented by Georjean Seeliger, shared by Margo Klass, enjoyed by all!

Ginger Vinaigrette Dressing
1 ½ Tbsp White wine Vinegar (I use white balsamic)
¾ tsp Dijon mustard
½ tsp ground Coriander
½ tsp fresh Garlic,
1 tsp fresh Ginger, minced
1 ½ tsp frozen undiluted Orange Juice concentrate
1/8 tsp Kosher Salt
1-2 pinch each Black Pepper and Red Chili Flakes
3 Tbsp Olive Oil
To make vinaigrette: in a bowl, whisk together ingredients – except oil. Then whisk in oil slowly, emulsifying dressing. Refrigerate until needed. (I like to use a small food processor or a wand blender to add oil and emulsify the dressing.)
1 c Couscous, dry
1 tsp Kosher Salt
1 tsp Curry Powder
1 Tbsp Olive Oil
1 c water, boiling
Mix dry couscous, salt and curry powder with olive oil in a medium heat-proof bowl. Bring water and immediately pour it over dry couscous, stir to combine, and cover with plastic wrap. Set aside to steam 10-15 mins. Remove plastic, fluff couscous with fork; cool to room temperature.
Now let’s add the texture and color to our couscous:
2/3 c Celery, small diced
½ c dried Apricots, small diced
4 Green Onions, thinly sliced
½ c chopped fresh Italian Parsley
¼ c + 2 Tbsp dried Cranberries (or dried cherries)
½ c Red-Yellow-Orange Bell Peppers, small diced
½ c sliced Almonds, toasted (low heat in sauté pan until lightly toasted, stir often)
In a large bowl, toss cooled couscous with all the above. Add dressing and mix.
Toss in toasted almonds right before serving.


FAVORITE LASAGNA   Anne Kleinhenz (Old school Weight Watchers recipe = 8 servings;

1 bread, 4 protein, 1 vegetable, 35 optional calories;   freezes well)

1# ground beef or turkey
1 large onion
Brown & drain.

1 14 oz. can stewed tomatoes
1 6 oz. can tomato paste
1 Cup water
1 TBL. sugar
1 TBL. parsley flakes
1 tsp. basil
Mix together in large bowl. Add cooked meat.
2 2/3 Cup cottage cheese (one large container)
3 oz. parmesan cheese (or bit more!)
1 TBL. parsley flakes
1 tsp. oregano
Mix together in large bowl.
8 oz. UNCOOKED lasagna noodles (about 1/2 package, no less)
6 oz. mozzarella cheese (or bit more!)
In 9”x13” pan layer as follows: (usually use glass pan and spray with Pam Butter or Olive Oil Spray)
1/2 sauce meat mixture
1/2 lasagna noodles
All of the cottage cheese
Remaining uncooked noodles
Remaining meat sauce
Top with mozzarella cheese
Bake 1 hour at 350 degrees covered.
Bake 15 minutes uncovered.

1 Cup flour
1 Cup light brown sugar
1/2 Cup old fashioned oats (or bit more!)
1/2 Cup melted butter
4 Cups fresh rhubarb, or alternate fruit, cut up
1 Cup sugar
1/4 Cup flour
1/2 tsp. cinnamon
Mix topping in one bowl.
Mix filling in another bowl.
Grease 8”x8”x2” pan with butter.
Spoon filling into pan.
Sprinkle topping over filling.
Can be made with gluten free oats & flour.
Bake at 375 degrees for 35 minutes.

Anne Kleinhenz< St. Annie Alchemy, 315 Main St. SE #502, Minneapolis MN 55414, Freelance Art & Print Producer, Project Management, C: 206.409.4140