Variations on Couscous

I've started taking various couscous and rice salads to work for lunch - I don't really have measurements for any of the ingredients so just put in how ever much you like (all of these are made to get about 2 servings since I'm the only one that eats them):

Roasted Corn and Garlic Couscous

Roast one ear of corn (shucked and salted) in a 400 degree oven for 15-20 minutes on a baking sheet sprayed with some cooking spray. Turn the corn every 5 minutes so it cooks evenly. Along with the corn, wrap 2-3 large cloves of garlic in foil and place on the baking sheet as well.

Prepare 1-2 servings of couscous (I use vegetable stock instead of water)-let cool slightly. Once the corn is cool enough to handle, slice the kernels off into the pot with the couscous. Finely dice the roasted garlic and add to the pot.

Stir in any combination of vegetables: shredded carrots, peas, chopped broccoli, bell pepper, tomatoes, etc. Salt and pepper to taste.

Moroccan Themed Couscous (which is a silly name since couscous is Moroccan in it self)

Prepare 1-2 servings of couscous (cooked with vegetable stock) - let cool slightly. In large bowl combine honey, cinnamon, and cumin - stir to combine. Put still warm couscous on top of honey mixture in bowl and stir (the heat from the couscous will help melt the honey). Stir in golden raisins, shredded carrots, and sliced almonds. Salt and pepper to taste.

Wild Rice Salad

Prepare 1-2 servings of wild rice mixture (cooked with vegetable stock).* In bowl combine chopped baby spinach leaves, cherry tomatoes cut in half, and diced bell pepper. Stir in rice while still warm to help wilt the spinach slightly. Salt and pepper to taste.

* I personally use a whole grain brown basmati and wild rice mixture - it isn't quick cooking so it takes around 45 minutes to cook but it's good for you so I don't mind.