Recipes

Recipes from our members

Curried Couscous Salad with Dried Sweet Cranberries

Ingredients - Serves 4

  • 1 (5.8 oz) box instant couscous
  • ¾ cup sweetened dried Cranberries
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ Orange, juiced
  • 2 to 3 tablespoons extra-virgin olive oil
  • 3 to 4 scallions, trimmed and thinly sliced on an angle
  • 2 tablespoons chopped fresh Italian Parsley leaves
  • ½ Lemon, juiced
  • ¾ cup chopped walnuts, toasted
  • Fresh ground pepper

Directions
Stir the couscous, cranberries, curry powder, salt and sugar together in a heatproof bowl. Bring water (amount will be listed on the package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you’re ready to serve. Check the seasonings just before you serve the salad and add salt and pepper to taste.
Note; to toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 6 minutes.
Also, I used Whole Wheat Couscous, and just followed the instructions on the box. I also doubled the recipe.

Moroccan Stew

Ingredients - Serves 4

  • 1 small onion – chopped
  • 1 garlic clove – crushed
  • 1 yellow squash, peeled and cubed
  • 4 carrots – cubed
  • 1 can (400g) diced tomatoes
  • Vegetable stock – 125 ml
  • ½ tsp chilli flakes
  • ½ tsp cinnamon
  • 1 can (400g) chick peas – drained

Preparation
Lightly oil saucepan (with Pam spray or ¼ tsp olive oil)
Sautee onion for 3 minutes
Add garlic and sautee with onions for 2 more minutes
Add all other ingredients
Cover and simmer – 2 hours.

Shepherd’s Pie

Ingredients - Serves 4

  • Minced (ground) lamb or beef – 200g (1/2 lb)
  • Potatoes – 500g (1lb)
  • Parsnips – 500g (1lb)
  • 2 small medium onions – diced
  • 4 garlic cloves
  • 4 Tbsp skim milk
  • 4 carrots – diced
  • 4 celery stalks – diced
  • 4 small leeks – sliced
  • 100g (4 oz) peas
  • Vegetable stock – 600 ml
  • 2 cans (400g each) diced tomatoes
  • 1 tsp – Tabasco sauce
  • 1 tsp soy sauce

Preparation
Mash the potatoes, parsnips with the skim milk and pepper to taste
Stir fry the lamb (or beef) - 2 minutes
Add the onions and garlic, stir fry 3 minutes
In saucepan, add stir fry mix and all other uncooked ingredients
Simmer 20 minutes
Put in oven-safe dish, top with the mash.
Broil in oven until mash is lightly browned.