Health Fair Recipes

At the Central Bucks School District health fair last week, I got a number of requests for the recipes that I made as samples.  For those of you who get my newsletter, you already have them, but here they are for those of you who don't get the newsletter (sorry it took so long to post).

MOROCCAN GINGER-CARROT SALAD (from The Blooming Glen Beet)
Makes about 4 cups


Photo courtesy of The Blooming Glen Beet.

INGREDIENTS
1 bunch of carrots, grated (about 3 cups)
1 inch fresh ginger, peeled and grated
1 clove garlic, peeled and grated
Juice from 1 lemon
4 Tbsp olive oil
1 Tbsp honey
1 tsp ground cumin
1 tsp paprika
1 dash ground cinnamon
Salt to taste
1/4 cup shredded coconut
1 cup chopped walnuts
1 handful fresh parsley, chopped

1. Peel and grate carrots into a large bowl.
2. In a small bowl, whisk together ginger, garlic, lemon juice, olive oil,  honey, cumin, paprika, cinnamon and salt.  Pour over carrots and toss to combine.
3. Add coconut, walnuts and parsley.  Toss again and serve.

COUSCOUS WITH SHALLOTS, GARLIC AND ALMONDS (from America's Test Kitchen)
Serves 4-6

INGREDIENTS
3 Tbsp unsalted butter
3 shallots, thinly sliced
1 clove garlic, minced
2 cups couscous
1 cup water
1 cup low-sodium chicken broth
1 tsp salt
Pepper to taste
3/4 cup toasted sliced almonds
3/4 cup fresh parsley, minced
1/2 tsp lemon zest, grated
2 tsp lemon juice

1. Melt butter in medium saucepan over medium-high heat.  Add shallots; cook, stirring frequently, until softened and lightly browned, about 5 min.  Add garlic and cook until fragrant, about 30 seconds.  Add couscous and cook, stirring frequently, until grains are just beginning to brown, about 5 min.
2. Add water, broth and salt and stir briefly to combine.  Cover and remove pan from heat.  Let stand until grains are tender, about 7 min.
3. Uncover and fluff grains with a fork.  Stir in pepper, almonds, parsley, zest and juice just before serving.

Enjoy!