Mock Chicken Stuffing

2 cups cooked rice (can be leftover refridgerated, not too old or dry)
handful of dried currants
handful of dried (sweetened) cranberries
2 cups couscous
2 German celery stalks (they're one of the easiest veggies to grow, very
savory)
3 tbs nutritional yeast
salt to taste

Boil some water, add couscous, chopped up celery stalks, and dried fruit.
Cook 4 minutes or until couscous is tender. Drain. Blend the steaming
hot couscous with the cold cooked rice, add nutritional yeast, stir, and
salt to taste. Serve immediately. Tastes chickeney (if there's such a
word, savory might be more appropriate here), and the yeast really adds
to it flavorwise, as well as the extra nutrients.

Version 2: Just cook couscous with a savory herb or a veggie like German
celery, for 4 minutes. Drain. Stir in nutritional yeast and salt to
taste. This is yummy. Can't tell which is yummier.