This fresh and satisfying salad has many variations, making it amazingly versatile. No couscous? Substitute with cooked orzo pasta or rice and ground cumin. No walnuts? Scatter sliced toasted almonds or pine nuts over top. Shy on mint? Or cilantro? Add basil and dill.
In large, dry saucepan over medium-high heat, add couscous and toast for 2 minutes or until pearls begin to turn colour. Stir often. Stir in cumin seeds and continue to toast for 1 to 2 more minutes, stirring often. Slowly add vegetable stock, as it will sputter, and bring to a gentle simmer. Cover and simmer couscous for about 10 minutes, or until couscous has absorbed all the liquid and is tender-cooked but still has a little bite. Remove from heat and set aside, covered, for another 10 minutes. Drain, if necessary.
In small bowl, combine raisins with 1/2 cup (125 mL) hot water and set aside to soak and become plump, about 10 minutes.
In large bowl, combine lemon zest and juice, olive oil, garlic, salt, and pepper. Whisk together to blend. Add warm cooked couscous, spinach, red onion, cilantro, and mint. Drain raisins and add. Fold together to evenly blend and slightly wilt spinach. Taste and add more lemon, salt, and pepper if you wish. Scatter walnuts and feta overtop. Serve slightly warm or at room temperature. Or cover and refrigerate and serve chilled the same day or next.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.