The "Couscous Pilaf" (page 278) can be served either hot off the stove, room temperature, or even cold. I tried each way, and all three were good. Dried apricots and cranberries lend a chewy sweetness to the pilaf, the toasted almond slivers add a nice crunch, and the veggies (carrots, peas, red onion, and parsley) add a rainbow of color. Couscous is so easy to prepare, no cooking per se required, just add boiling water and remove from heat, covered, for about 10 minutes. The recipe doesn't specify, but I used whole wheat couscous, and I honestly cannot tell the difference between this and the refined white flour version. I omitted the oil for sautéing the veggies, using a little water instead. This would be a great dish to bring to a potluck as a salad side, and it makes a very large quantity. It's amazing how one cup of dried couscous can grow!