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Served on a bed of fluffy couscous, this colorful vegetarian dish is full of big, bold flavors

  • 1 can(s) (8-ounce) tomato sauce
  • 1 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) curry powder
  • Kosher salt
  • Pepper
  • 1 can(s) (15-ounce) diced tomatoes
  • 1 medium onion, finely chopped
  • 1 medium (about 3/4 pound) eggplant, cut into 3/4-inch pieces
  • 1 can(s) (15-ounce) chickpeas, rinsed
  • 3/4 cup(s) couscous
  • Chopped cilantro, for serving
  • Plain Greek yogurt, for serving
4.4/5 (7 Votes)

By

Add kefir to blender followed by peaches and ice

  • 4 cups milk kefir
  • 4-6 large, fresh, ripe peaches
  • 3-4 cups ice
  • 1 Tbsp. honey
  • ½ tsp. ground ginger or cinnamon
0/5 (0 Votes)

By

A Mediterranean inspired soup with chicken, orzo, spinach, carrots, oregano and basil simmered in a lemon infused c

  • 8 cups fat-free chicken broth
  • 1 boneless, skinless chicken breast (6 ounces)
  • 1 medium carrots, peeled and cut into small pieces
  • 1 medium celery stalk, sliced
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped spinach
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp oregano
  • 1 Tbsp chopped fresh basil
  • 1 cup orzo
  • Juice of 1 medium lemon (about 1/4 cup)
4.4/5 (18 Votes)