My friend Jennifer, who used to take cooking classes from me, never cooked the same dish twice, and I always thought that was a little bit nuts. After all, how do you get good at something if you don't make it more than once? Food blogging gives you the opportunity to keep trying new things, but when you've been at it as long as I have, it also gives you the push to revisit some recipes and tweak them to perfection. This vegan couscous with broccoli, peas, mushrooms and tomato was ripe for an update. My supermarket now carries "rainbow" Israeli couscous, with vegetable-tinted grains of orange and green; I've finally discovered a store-bought vegetable broth I really like; and I love the addition of peas. For non-vegans, add some poached shrimp, chunks of feta cheese, or shredded rotisserie chicken. The dish tastes best at room temperature, which makes it perfect for a picnic.