Theme: Dead Sea Cuisine
As we approach the holidays and the weeks of indulgence ahead, we prepare by taking care of ourselves. Inspired by the Dead Sea—the ultimate natural spa—we focus on activities like exercise, yoga, paying special attention to our skin and eating healthy to prepare us for the upcoming holiday party circuit. By the time we get to Thanksgiving, we are five pounds lighter and don’t think twice about partaking in the festivities.
Our interview with Mzia Shiman, Aesthetician Extraordinaire, inspired this spa menu. In addition to being the best aesthetician in town, Mzia is also an amazing cook. Here are the recipes she has shared with us for a delicious, yet healthy meal. Right now, we’re focusing on our raisin and toasted pine nut couscous recipe.
Raisin and Toasted Pine Nut Couscous Recipe
Ingredients:
2 packages plain couscous, from Near East or other brand
3½ cups of chicken broth
¾ cup toasted pine nuts
¾ cup golden raisins
Salt and pepper to taste
2 tbsp. olive oil
Directions:
In a small frying pan, heat ½ tablespoon olive oil, add the pine nuts and lightly toast for about 4 minutes. Add the golden raisins and continue to cook over medium heat for another 2-3 minutes until raisins are heated through. Set aside.
Heat chicken broth until boiling; add the spice packages from the couscous until fully dissolved. Remove from heat, add couscous and set aside covered for about 5 minutes. With a spatula, fold in pine nuts and raisins, and remaining olive oil. Fluff and serve with the lamb chops and baby broccoli.
After trying our raisin and toasted pine nut couscous recipe, try these:
Grilled Rosemary Lamb Chops Recipe
Lamb Lollipops with Red Pepper sauce and Pistachio Gremolata
