BITES FROM THE BOOK: SHAKSHUKA OVEN-BAKED CHICKEN AND VEGGIE KEBABS CHOCOLATE MOUSSE WITH RASPBERRIES INGREDIENTS: 3/4 cup whole-wheat couscous 3 tablespoons extra-virgin olive oil, divided 3 cups low-sodium vegetable broth, boiling, divided 1 red onion, thinly sliced 1 small eggplant, chopped into 1/2-inch pieces 1 red bell pepper, seeds and ribs removed, chopped 4 garlic cloves, minced 1 (14-ounce) can low-sodium chickpeas, drained - 1 teaspoon freshly grated ginger - 1 teaspoon ground cumin - 1/4 teaspoon ground allspice - 1/4 teaspoon ground coriander - 1/2 teaspoon sea salt - 1/4 teaspoon freshly cracked black pepper SAMPLE RECIPE: MOROCCAN VEGGIE & CHICKPEA COUSCOUS Serves 4 // Prep Time: 15 Minutes // Cook Time: 15 Minutes Couscous is a North African staple that's easy to make—and it’s a delicious grain base for this veggie and chickpea dish. DIRECTIONS: 1. Put the couscous in a large, heatproof bowl. Add 1 tablespoon of olive oil and toss to coat. 2. Pour 1 1/2 cups of boiling vegetable broth over the top of the couscous. Cover and allow it to sit while you prepare the other ingredients. 3. In a large skillet, heat the remaining 2 tablespoons of olive oil on medium-high until it shimmers. 4. Add the onion, eggplant, and bell pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. 5. Add the garlic and cook, stirring constantly, for 30 seconds. 6. Add the remaining 1 1/2 cups of broth and the chickpeas, ginger, cumin, allspice, coriander, salt, and pepper. Bring to a simmer and reduce the heat to medium-low. 7. Cook, stirring, for 5 minutes. 8. Fluff the couscous with a fork, then add to the skillet. Cook, stirring, for 2 minutes more.
✔ Author(s): Ana Reisdorf
✔ Title: 21-Day Arthritis Diet Plan: Nutrition Guide and Recipes to Fight Osteoarthritis Pain and Inflammation
✔ Rating : 4.4 out of 5 base on (273 reviews)
✔ ISBN-10: 1646118294
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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