Serve in bowls, garnished with the Cheddar, sour cream, cilantro and more hot sauce to taste. Crumble over the corn chips.

Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Store covered in the refrigerator, for up to 3 days.

Season the vinaigrette, to taste, with more salt and pepper, if desired.

Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

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