f o o d k n o w -
TOOLS AND TIPS FOR EVERYONE WHO LOVES TO EAT
N e w W ays W ith Couscous
T h is tin y p a s t a (y e s , it’s n o t a g r a in ) o ff e rs b ig e a tin g p o s s ib ilitie s .
O C risp L im e C ake
Stir together 2 cups of cooked
couscous with an egg, chopped
fresh coriander, minced garlic, and
a tablespoon of lime juice. Fry it in
the oil for about 5 minutes per side
or until it sets.
© C o u s c o u s S a la d
In a skillet, sauté chopped onion
and zucchini until almost tender.
Stir in a chopped fresh tomato and
2 cups of cooked couscous. Drizzle
with apple cider vinegar and olive
oil. Sprinkle with toasted walnuts.
© B a k e d C o u s c o u s
Stir together a few cups of
cooked couscous with chopped
broccoli, shredded carrots, garlic,
a tablespoon of mayonnaise, and
a cup of Pannesan. Spoon into a
casserole dish. Bake for 20 minutes.
R o a sted g ra p es
Grapes turn rich and juicy when cooked—and they make
a flavourful addition to chicken and salads. To roast,
carefully toss grapes with olive oil, salt, pepper, and thyme.
Cook at 230°C/450°F on a greased pan for 10 minutes.
H O L ID A Y H A M P E R
Celebrate X’Mas with Patches
chocolate boxes that include
rich, appetizing chocolates and
extravagant Christmas decor
items. ^1,000
upw ards
,
Patchi.
ASK BHG
What can
I do with
leftover
herbs?
Those leftover herbs in
the vegetable drawer
can yield big flavour.
Create some mixed
herb butter by following
these simple steps:
finely chop or crush
dried herbs such as dill,
chives, tarragon, thyme,
basil, or oregano. Stir
the herbs into softened
butter, roll into a log
using parchment or
butter paper, then wrap,
and freeze. To use,
pull the log from the
freezer, slice, then top
your garlic bread, fish,
potatoes or vegetables.
MUST BUY
Add Colour
It’s time to bid adieu
to your old and boring
water jug. Add zing
to your dining table
with these cheery
Samba Vacuum Flasks
that come in 18 bright
colours like red, yellow,
orange, and green. The
flask is very handy to
store both hot tea and
cool lemonade. ^1,699,
Home Collective.
For more info, see Resources
PHOTOGRAPH: ANDY LYONS; FOOD STYLING: JILL LUST
