By Dr. Shikha Sharma
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Couscous With Beans, Avocado and Scallions

Ingredients for Couscous With Beans, Avocado and Scallions 1 cup couscous, cooked according to the package directions 15.5-ounce can kidney beans, rinsed avocado, cut into bite-size pieces scallions, sliced tablespoons fresh lime juice tablespoon olive oil kosher salt and black pepper Method Let the couscous cool. Fold in the beans, avocado, scallions, lime juice, olive oil,…

Gingery Shrimp and Couscous

Ingredients 10-ounce box (1 1/2 cups) couscous tablespoon olive oil large yellow onion, finely chopped cloves garlic, finely chopped tablespoons finely chopped ginger cup white wine pound shrimp, peeled and deveined ounces snow peas, cut in half on the diagonal cup fresh cilantro, roughly chopped teaspoon kosher salt teaspoon black pepper Method Cook the couscous…

Kale, Quinoa & Berry Salad

Ingredients 900ml (1 1/2 pint) vegetable stock 225g (8oz) quinoa 1 tablespoon sunflower or rice bran oil 4 tablespoons flaked almonds 2 tablespoons sunflower seeds 1 tablespoon soy sauce 1 tablespoon sesame oil 4cm (1 1/2 inch) piece root ginger, peeled, coarsely grated 2 teaspoons agave syrup Freshly ground black pepper To Finish: 50g (2oz)…

Orange-Tomato Couscous with Chicken

Ingredients 6 boneless, skinless chicken thighs (about 500 g), trimmed 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 1/4 teaspoons ground cinnamon, divided 1 1/4 teaspoons ground cumin, divided 2 tablespoons extra-virgin olive oil, divided 1 medium onion, thinly sliced 400 g diced tomatoes, with juice 400 g chickpeas, rinsed 1 cup reduced-sodium chicken…

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