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June 3

June 3

Read about how Frost Beer is made in Food For Thought!


Frost Beer Works will be at the Co-op June 8th (3-5pm)


Garin and Christina Frost of Frost Beer Works

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
Recipe: Whole Wheat Couscous Salad PDF Print E-mail

June 2017 by Chris Ellis, Staff Nutritionist
Recipe adapted from


  • 1 1/2 cups couscous (French or wholewheat)
  • 1 1/2 cups vegetable broth or water
  • 1-2  Tbsp. extra virgin olive oil
  • 1 tsp. turmeric
  • 2 large cloves of garlic, minced
  • 1 medium onion, chopped
  • 1 cups frozen peas, thawed
  • 1/2 cup minced chives
  • 1-2 Tbsp. fresh lemon juice
  • 1/2 tsp. lemon zest or more to taste
  • salt and pepper to taste

Optional ingredients to enhance it, both color- and nutrient-wise: chopped parsley, grated carrots and cucumbers, olives, chopped tomatoes, chickpeas, feta cheese chopped olives, fresh herbs. Slivered toasted almonds or other nuts or seeds are also a delicious garnish.


  1. Heat oil in a large skillet over medium heat. Add chopped onions, minced garlic, and turmeric. Sauté, stirring often until onion is translucent, about 5 minutes. Add stock, stirring often, and bring to a boil.
  2. Add couscous and  let it come to a gentle simmer, then turn off heat and cover. Allow to stand for 10 minutes, covered. Fluff it up before adding additional ingredients!
  3. Stir in fresh peas (late June or early July is the season for fresh peas) or thawed frozen peas along with fresh chopped chives (locally available too!), lemon juice and zest. Add any of the optional ingredients or anything else of your choosing! Season with salt and pepper as desired.

Yield: 6- 8 servings