Cous Cous is a staple in the Israeli kitchen and has become one in mine. You don’t have to cook this grain, just add hot water and let it sit. Once I found whole wheat cous cous, in my local store, I started using this as the base of various dishes. This one uses a mix of fall veggies, like butternut squash and cabbage and protein rich chickpeas, alongside a flavorful broth with saffron and turmeric. This is a great meatless main that is flavorful and filling. (Adapted from Janna Gur’s Jewish Soul Food)
This is a great vegetarian meal that includes fresh summer veggies, protein and is packed with flavor. I set up all of the toppings and let people choose what they want to put in in their pita pocket – just as they do at a falafel stand – but don’t skip the tehina! It brings it all together. Try swapping out the traditional Middle Eastern falafel sandwich with this this Sabich sandwich for a great weeknight dinner.
When I am looking for a “superfood” meal that can be thrown together quickly, this is the one! It bakes on one sheet and when I am really in a pinch, I turn to the Trader Joes, already washed and sliced, kale and cabbage – each in their own bag -which takes the prep time down to about 5 minutes. When baked, the kale turns into crunchy chips and the lemon-dill sauce poured over the top adds a classic and fresh taste. (Adapted from Martha Stewart)