1In a saucepan over medium-high heat, warm 2 tablespoons oil then add the onion and a pinch of salt. Cook, stirring, until the onion begins to soften, then add the couscous. Stir until the couscous begins to turn golden and smells toasty, 4 to 5 minutes. Add the stock, dates, cinnamon, and a big pinch of salt and bring to a boil. Reduce the heat, cover and simmer 13 minutes, or until the couscous is tender.
2Transfer to a serving bowl and stir in the almonds and parsley. Serve right away.
We’re kind of obsessed with spiralizing, so naturally we had to give it a try with apples. The result? A perfectly twirlable treat. Top with Greek yogurt and homemade granola, and you have a sweet little snack for less than 150 calories per serving.
How to make banana ice cream with berries, chocolate, or cinnamon
In the latest episode of Roots, Jason Stratton tells how he went from studying avant-garde poetry in Spain to becoming the award-winning chef of Seattle's Spinasse, Artusi, and Aragona. Roots takes a deep biographical look into the world's most influential chefs to reveal their inspirations, Ancestry.com style except not really. **UPDATE: Stratton recently announced his departure from his killer restaurants, citing a need for a sabbatical out in the great wide world. Dude is gonna read some books and nod thoughtfully at art like whoa.
Toronto chef Matty Matheson (Parts & Labour, The P&L Burger, Dog & Bear) opens up about how the industry lifestyle led to a heart attack at 29, and the focus it took to become one of Toronto's best chefs in the aftermath. Elevated is a series where chefs talk challenges faced, and challenges overcome.