Yummy Yummy Couscous

Pinenuts
Israeli Couscous (large grain)
Onions or Shallots, diced
Chicken Broth
Salt
Pepper
Cinnamon
Nutmeg
Lemon Juice
Parsley
Raisins
Cranberries, dried
Optional:
Corn, frozen
Chicken, slivered

Toast the pinenuts in some oil. Take out the pinenuts and keep the oil in the pan. Add couscous and onions and toast until some of the couscous turns golden brown. Add broth, salt, pepper, cinnamon, and nutmeg. Cook until the couscous is done. Add corn and chicken bits near the end of cooking if you want those (or anything else you might come up with–black beans, chickpeas, maybe?). When its completely done, add pinenuts, lemon juice, parsley, raisins and cranberries (if you add the raisins any sooner they get kind of soggy and gross… unless your raisins are particularly dried out).

Inspired by: TJ Israeli Couscous Recipe

Apple Cranberry Fruit Compote

Apples, peeled, diced
Cranberries, frozen, sliced, seeded
Lemon Juice
Sugar (approx. 4 tbsps)
Water (at least 1/3 cup)
Cornstarch
Cinnamon
Nutmeg

Place the apples in a pot with lemon juice and cook until tender on medium heat. Set aside. Place cranberries and sugar in pot on medium-low heat and cook until sugar is dissolved. Add water (add more if you want the compote to be more syrupy). Mix up some cornstarch and cold water and add it to the pot. Heat until cornstarch thickens. Add cinnamon and nutmeg to taste. Final result will look prettier if you add red food colouring, but it’s tasty either way!

Inspired by: Hungryman

Carrot Raisin Salad

Carrots, peeled, grated
Raisins
Cranberries, dried
Mayonnaise
Yogurt
Vinegar
Lemon Juice

Add it all together and mix it up!