This is a tasty side dish that can be banged out in five minutes. Couscous is a tiny type of cracked, granular pasta that’s already been cooked and dried. It’s actually easier to use than other pastas. Just soak it in some boiling liquid and it’s good to go!
Yield: Makes 4 sides or 2 mains
1 cup couscous
1 cup lightly salted boiling water
1 cup chopped dried tomatoes
1 handful flat leafy parsley, chopped
1/2 juice and zest lemon
a splash extra virgin olive oil
a sprinkle or two Salt and Pepper
Pour the water and tomatoes into a small pot and bring them to a boil. Turn off the heat then stir in the couscous. Cover it and let it rest for ten minutes while its tiny grains absorb moisture.
When the couscous has rehydrated and tenderized, stir in the parsley lemon, olive oil and seasoning. If there are any leftovers put them in the refrigerator; they’ll be even tastier tomorrow!
The many different mushrooms at your supermarket are all prized for their deep earthy flavours and unique textures. These distinctive vegetables are uniquely the above-the-ground fruit of a below-the-ground fungus. Mushrooms are at their meaty best in a batch of slowly simmering barley cooked like a batch of classic risotto. You’ll fill more than Half Your Plate with this hearty dish!
This is one of my favourite variations on a classic rice pilaf. It's spiced up with vibrant curry, colourful saffron, and succulent sweet potatoes which, ounce for ounce, are one of the most nutritionally dense vegetables readily available.
For a meal befitting of the lords and ladies in your life, pack this fragrant rice into small bowls and ramekins, then inverse onto the serving plates. Top with a sprig or two cilantro before surrounding the rice with some sautéed shrimp or steamed mussels.