Soak the cous cous in warm water for 3 minutes, then cook it for about 2 minutes in water with Hymalayan salt. Put on top some vegan parmesan cheese.
For the raw veggie sticks, just cut cucumber, beet and you can also add carrots in sticks.
For the Hummus blend raw soaked chickpeas (8 hs), olive oil, green onion, green pepper and pinenuts. Add Hymalayan salt and spices.
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