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.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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.