Couscous, which is often mistaken for a grain, is actually a type of pasta made from semolina and wheat flour. Like most pastas, couscous by itself doesn’t have a lot of inherent flavor, but it’s fantastic at absorbing and enhancing the flavors of whatever it is prepared with (and you can literally prepare it in minutes without heating up the kitchen!). In this recipe, the couscous is made with low-fat, low-sodium chicken broth (or vegetable broth) instead of water and is then tossed in a dijon-orange vinaigrette with spinach, green onions, almonds, orange slices and garbanzo beans to make a great, light and refreshing summery main course salad.
We all grew up loving this cole slaw that my grandmother made…of course, she never wrote anything down, so it was up to my mother to perfect it and record it for posterity. The recipe has been passed down and now it’s become an essential ingredient in the perfect Slow Cooked Pulled Pork Sandwich that I wrote about awhile back. Although the cole slaw tastes great as soon as it’s made, the flavor definitely improves over time, so the best thing to do is to make it a day before you want to eat it. The slaw makes a great addition to any meal, but it’s really incredible on a sandwich of that leftover Thanksgiving turkey (or even store bought turkey breast) on a couple of slices of good Jewish rye bread, or even better, on my Sourdough Whole Wheat No Knead Pumpkin Seed Bread.