Israeli Couscous with Vegetables

I love it when I throw things together and it comes out delicious! It makes me fill very accomplished. Of course, this doesn't happen everytime, or even the majority of the time. Oh, if it only would...

This started with Israeli toasted couscous, which is bigger than the standard variety, and has a lovely soft texture. I poured it in a bowl, covered it with frozen lima beans, salt, pepper, and raisins,and covered with boiling water. After the beans were warm and the couscous was ready, I added coconut flakes and almond pieces. For the first bowl, I drizzled it with virgin olive oil, but found I really didn't need it and actually preferred it plain.