Concoction of the day:

1. Prepare 1 box Near East Whole Grain Wheat Couscous using 1 1/2 c V-8 juice seasoned with 1 t ground cumin, 1/2 t Ancho chili powder, a pinch or two of salt and 1 1/2 T olive oil.

2. Heat one can black beans (I used Kuner's Southwestern Jalapeno Black Beans with Lime Juice).

3. Procure some salsa--I used Sweg's Medium Restaurant Style Salsa, sour cream and shredded cheese (if desired).

4. Cut 3 leaves of Romaine lettuce into strips (a large chiffonade) and dice half a ripe avocado.

5. Assemble in pasta bowl or on large plate in the following order: Bed of Romaine, 1/2 cup or so seasoned couscous, 1/2 c or so beans, avocado, salsa, sour cream and shredded cheese. Dee-lish.