Yummy Couscous

Sometimes I get stuck in a rut with side dishes. This is a couscous that can be served with just about anything -- salmon, chicken, pork, or even roasted vegetables. It's quick and easy.

Yummy Couscous Recipe

3 3 / 4 cups reduced-sodium chicken broth

2 1 / 2 cups couscous (try to find whole wheat couscous!)

1 1 / 2 cups golden raisins

1 1 / 2 cups pine nuts toasted*

1/4 cup roasted red and yellow bell pepper (roast your own, or buy the jarred kind)

handful of chopped fresh parsley

1 / 4 cup olive oil

2 tablespoons fresh lemon juice

Fresh-ground black pepper and sea salt, to taste

In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat. Remove from the heat and mix in the couscous and raisins. Cover and let stand about 15 minutes or until the broth has been absorbed and the couscous is tender. Fluff the couscous with a fork and mix in the nuts and roasted bell peppers. In a small bowl, whisk together the olive oil and lemon juice. Add to the couscous and mix well. Taste for seasoning adding pepper, if desired. Serve warm, at room temperature or chilled.

*To toast pine nuts: Preheat the oven to 350 degrees. Spread the nuts on a baking sheet and bake for 8 to 10 minutes, stirring once or twice, until lightly browned. Careful -- they burn easily!

Warm squash salad

As much as I love tradition, this may be the perfect alternative to the yam-marshmallow-butter mixture that everyone serves on Thanksgiving...which is controversial at most family tables. If you don't already love squash and sweet potatoes...you will after tasting this salad!

Here's the rough recipe:
Cube some butternut squash and sweet potatoes (both peeled), and place on a nonstick baking sheet with an onion, cut into half moon slices. Toss with a little olive oil, salt, pepper, and cinnamon, then roast at 450 until fork-tender and browned on the edges.

In a large bowl, toss some baby spinach with a vinaigrette made from 2 parts apple cider vinegar, 1 part maple syrup, 1 part olive oil, and a small dollop of Dijon mustard. Lay coated spinach leaves on a large platter, then top with the squash mixture (while its still warm, so the spinach wilts a little) and sprinkle with toasted pecans and golden raisins. Yum!

Toasted Pumpkin Seeds

As a tradition I have always saved my seeds when I carve pumpkins for Halloween. They are such a nutritious and tasty snack. Pumpkin seeds provide zinc, which helps to build your immune system, and they contain heart healthy fatty acids...plus they taste great!

Here's how:

Separate seeds from string core.

Lay them out on a baking sheet in a warm dry area, for about an hour.

Toss with a little olive oil and seasoning salt.

Preheat oven to 350 F* and bake for 20-25 minutes.

*If you like them extra crispy, toward the end of baking turn on the broiler for 1-2 min.

Enjoy!