2 tbsp grated white onion (TIP: Carefully grate onion on the large holes of a box grater.)
1 1/4 tsp ground cumin
1 tsp ground coriander
1/2 tsp fresh ground black pepper, divided
1/4 tsp plus 1/8 tsp sea salt, divided
1/4 tsp ground cinnamon
1/8 tsp ground cayenne pepper
1/2 tsp salt-free garlic and herb seasoning blend
1/2 cup whole-wheat couscous
1/4 cup packed chopped fresh cilantro leaves, plus additional for garnish
1 large Roma tomato, cut into 8 wedges
2 12-inch skewers (TIP: If using wooden skewers, soak in warm water for at least 20 minutes before using.)
Prepare tahini sauce: In a small bowl, stir yogurt, lemon juice and tahini until well combined. (TIP: If tahini is hard or lumpy, microwave for 20 to 30 seconds, or until smooth.) Refrigerate until needed.
Arrange an oven rack 5 to 6 inches from top heat source and preheat broiler to high. Line a baking sheet with foil and arrange an ovenproof wire rack over top. Mist rack with cooking spray. In a large bowl, add turkey, sirloin, garlic, onion, cumin, coriander, ¼ tsp each black pepper and salt, cinnamon and cayenne. Stir gently until thoroughly combined.
Divide turkey-beef mixture into 4 equal portions. Shape each portion into a narrow, oblong 2- to 3-inch-long patty. Mold 2 patties around 1 skewer, leaving about 1 inch between each patty. Repeat with remaining 2 patties and 1 skewer. Transfer to rack and broil until tops are lightly browned, 3 to 4 minutes. Turn and broil until lightly browned and cooked through, 3 to 4 more minutes. (NOTE: If you don’t have an ovenproof wire rack, simply bake your kebabs directly on a baking sheet.)
Meanwhile, prepare couscous: In a small saucepan, bring 1/2 cup plus 2 tbsp water to a boil. Stir in seasoning blend, remaining 1/4 tsp black pepper, 1/8 tsp salt and couscous. Cover and remove from heat. Let sit, covered, for 5 to 7 minutes. Fluff with a fork and stir in 1/4 cup cilantro.
Divide couscous among serving plates and top each serving with 1 skewer. Serve with tahini sauce and tomato wedges, dividing evenly. Garnish with additional cilantro.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
This easy skewered chicken with an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with chopped cilantro.
Be (deliciously) stress-free: Just 1 orange contains enough vitamin C to meet your daily requirement. Vitamin C plays a key role in immune-system health and may help your body manage stress – so when you have a lot on your plate, make sure you’re getting enough!