How to Dine Exceptionally Late at the End of October

Ingredients:
*a handful of couscous
*some garlic and shallots, minced
*half a dozen leaves Italian kale
*a daikon radish
*some chopped onion
*some olive oil
*some lemon juice
*a handful of dried berries
*lettuce leaves
*feta
*a dressing of mustard, balsamic vinegar, olive oil, thyme, and soy sauce
*salt, pepper, and a few hot pepper flakes

Instructions:
Sauté the onion, radish, and kale (in that order) in hot olive oil. Add some lemon juice. Boil water and cook the couscous with the garlic and shallots; add berries. Tear up some lettuce, sprinkle with feta, and dress lightly. Season the hot couscous and sautéed vegetables, mix into the crisp salad, and eat immediately, preferably while reading a magazine, wrapped in a blanket.