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Mo-Rockin' Monday Special

"This recipe has evolved with my family learning about trying new foods and tastes," says Lily. "We started with only a few of the spices and then added the cinnamon and cloves for a tastier dish. We have also experimented with different dried fruits and veggies to add in. We have even wrapped the mixture into lumpia wrappers along the way." - Lily Vinch, age 8, Guam

Makes 4 to 6 servings


  • 1 (10-ounce) box quick couscous
  • 1 tablespoon olive oil
  • ½ onion, peeled and minced
  • ½ teaspoon minced garlic
  • 1 (12-ounce) package ground veggie soy crumbles
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cumin
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional)
  • 2 cups shredded carrots
  • 1 can chickpeas, drained
  • 1 cup chopped dried apricots, or dates or golden raisins
  • 1 (5-ounce) bag baby spinach
  • About 8 romaine lettuce leaves, for serving


  1. Prepare couscous according to directions on box. Fluff with fork, cover, and set aside.
  2. In a large skillet warm the olive oil over moderate heat. Add the onions and garlic and sauté until soft, about 3 minutes. Add veggie crumbles and heat until warmed, about 3 minutes. Add chili powder, salt, cinnamon, cumin, ground ginger, and ground cloves and thoroughly combine. Add carrots, chickpeas, and dried fruit to skillet and stir until warmed through, about 5 minutes.
  3. Put into large bowl and add couscous and spinach. Serve with romaine leaves for scooping and eating the Mo-Rockin' meal!

393 calories; 15g fat; 43g carbohydrates; 15g protein

More information about the Kids' State Dinner:

  • Check out the other winning 2014 Kids' State Dinner Recipes here.
  • Learn more about Kids' State Dinner here.