Middle Eastern Couscous and Spinach Salad


1 cup Israeli couscous (also called large couscous)
1 tsp cumin seeds
1-1/2 cups low-sodium vegetable stock
1/4 cup golden seedless raisins
finely grated zest and juice from 1 lemon
2 Tbsp extra-virgin olive oil
1 small garlic clove, smashed and minced
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
3 cups baby spinach leaves, washed and spun dry
1/4 cup red onion, finely diced
1/4 cup chopped cilantro
2 Tbsp chopped fresh mint
1/4 cup chopped walnuts, toasted
2 Tbsp crumbled feta


  1. In large, dry saucepan over medium-high heat, add couscous and toast for 2 minutes or until pearls begin to turn colour. Stir often.
  2. Stir in cumin seeds and continue to toast for 1 to 2 more minutes, stirring often.
  3. 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.
  4. Remove from heat and set aside, covered, for another l0 minutes. Drain, if necessary.
  5. In small bowl, combine raisins with 1/2 cup hot water and set aside to soak and become plump, about 10 minutes.
  6. 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.
  7. 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.

Makes 6 servings.

Source: Alive magazine


Lamb Cutlets with Tarragon-potato Salad


8 cutlet lamb rack, trimmed and cut into 4 cutlets
olive oil, for brushing
sea salt and cracked black pepper

Tarragon-potato Salad

2-1/4 lb potatoes
1 cup frozen peas, defrosted
1/2 cup olive oil
1 tablespoon lemon juice
1 teaspoon finely grated lemon rind
1 long mild green chili, roughly chopped
1 tablespoon tarragon leaves
2-3/4 oz watercress leaves


  1. To make the salad, place the potatoes in a large saucepan of salted cold water over high heat. Bring to the boil, then reduce the heat to low and simmer for 15-20 minutes or until the potatoes are soft when tested with a skewer. Drain, cool slightly, slice and set aside.
  2. Place the peas, oil, lemon juice, rind, chili and tarragon in a small food processor and process until roughly chopped.
  3. Place the pea mixture, potatoes and watercress in a small bowl and gently toss to combine.
  4. Heat a large non-stick frying pan over medium heat. Brush the lamb with the oil and season with the salt and pepper.
  5. Cook the lamb for 3-4 minutes each side or until cooked to your liking. Allow to rest.
  6. To serve, divide the potato salad among plates and top with the lamb cutlets.

Makes 4 servings.

Source: Donna Hay

Wheat Berry Salad with Melon and Feta


3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon tomato paste
1-1/2 cups cooked wheat berries
1 cup sliced English cucumber
1 cup chopped watermelon
1 cup yellow grape tomatoes, halved
3 tablespoons chopped fresh mint
2 ounces feta cheese, crumbled (about 1/2 cup)
2 tablespoons unsalted sunflower seed kernels


  1. Combine first 5 ingredients in a large bowl, stirring well with a whisk.
  2. Stir in wheat berries. Toss to coat.
  3. Stir in cucumber, watermelon, tomato, and mint. Toss to coat.
  4. Sprinkle with cheese and sunflower seeds before serving.

Makes 4 servings.

Source: Everyday Whole Grains

French Bean Salad with Vegetarian Caesar Dressing


1 pound fingerling potatoes, cubed
1 tablespoon plus 1-1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 ounces green beans, stemmed and strings removed
2 medium zucchini, cut into thin half-moons
1/3 cup chopped Marcona almonds
3/4 cup sliced oven-roasted tomatoes
1 cup canned kidney beans, rinsed and drained
1/3 cup pitted and sliced Kalamata olives
3 tablespoons chopped fresh basil
1/3 cup Vegetarian Caesar Dressing (see recipe below)


  1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
  2. Arrange the potato cubes on the prepared baking sheet and toss them with the olive oil, salt, and pepper. Roast for 25 minutes, or until tender when pierced with a knife. Remove from the oven and set aside.
  3. Bring a saucepan of salted water to a boil. Add the green beans and cook for 4 to 5 minutes. Drain and rinse under cold water.
  4. In a large bowl, combine the potatoes, green beans, and all of the remaining ingredients, tossing to coat evenly with the Vegetarian Caesar Dressing.
  5. Adjust the seasonings with more salt and pepper if necessary. Let marinate for 15 minutes before serving.

Makes 4 to 6 servings.

Vegetarian Caesar Dressing

1/2 cup freshly squeezed lemon juice
2 tablespoons red wine vinegar
1 tablespoon vegetarian Worcestershire sauce
1/4 scant cup Dijon mustard
1/2 cup pitted Kalamata olives
6 garlic cloves, chopped
1 cup grated packed Parmigiano Reggiano cheese
2 cups extra-virgin olive oil
1-1/2 teaspoons salt (or more to taste)
1 teaspoon freshly ground black pepper (or more to taste)


  1. Combine the lemon juice, vinegar, Worcestershire, mustard, olives, garlic, and cheese in a blender or food processor. Blend to a smooth paste.
  2. With the machine on, drizzle in the oil, salt, and pepper. Blend until thick and emulsified, like mayonnaise.
  3. Adjust the seasonings with salt and pepper.
  4. Transfer to a lidded jar and refrigerate for up to 3 days.

Makes 2-3/4 cups.

Source: True Food

Kale and Sweet Potato Salad with Miso Ginger Dressing


1 tbsp chickpea miso paste
2 tbsp olive oil
1 sweet potato, cut into 1-inch cubes
1/3 medium red onion, thinly sliced
1/4 tsp Kosher salt
1/4 tsp grated lime zest
2 cups organic baby kale
1/4 cup cilantro leaves
1/4 cup hulled pumpkin seeds
1 tsp sesame seeds

Miso Ginger Dressing

1/4 cup olive oil
3 tbsp rice vinegar
2 tbsp white miso paste
1 inch fresh ginger, peeled and loosely chopped
1 tbsp soy sauce
1 tsp sesame oil


  1. Mix dressing ingredients in a small bowl. This recipe makes about 1/2 cup.
  2. Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the miso and olive oil. Toss the sweet potatoes in the mixture until evenly coated. Spread the potatoes out on the baking sheet and roast for 20 to 25 minutes until soft and caramelized.
  4. In a small bowl, toss the onion with the salt and lime zest. Let sit for about 10 minutes.
  5. While the potatoes are still warm, transfer them to a serving bowl. Add kale, cilantro, pumpkin seeds, onion and dressing. Toss to combine. Sprinkle sesame seeds on top and serve.

Makes 2 servings.

Source: Maple magazine