Culinary authority Ghillie James' new book, Amazing Grains, is full of sweet and savory recipes for any meal of the day. Learning how to work with a variety of grains — and there are a lot — will expand your cooking repertoire without breaking the bank. Make this couscous salad as a side to your favorite roasted or grilled protein. 

This recipe is an adaptation of the classic Persian jeweled rice, traditionally served at weddings and other celebrations, and usually containing pomegranates, herbs and nuts for color and texture. This couscous recipe follows the same lines. In this salad, the jewels are the nuts, carrots, cucumber and pomegranate seeds. Don’t worry if one element is missing — for example, you can swap the pomegranate for dried apricot, the cucumber for blanched chopped green beans or the pine nuts for flaked almonds or pistachios. Just make it colorful!

Reprinted with permission from Amazing Grains