Recipe: Super Simple Summer Salad

Food

One of the things I’ve missed most about living in a pandemic is going out to eat. I am a self-confessed food snob and there’s nothing I love more than a delicious meal served in a special restaurant. I also have so many friends in the restaurant industry and I hate to see them struggle.

At the same time, I do have a renewed relationship with my kitchen. Prior to the pandemic, cooking had really fallen off my to-do list. It had started to feel impossible. But with this new slow pace of life and nowhere else to go, cooking has become my renewed outlet. It’s funny, I’ve realized it’s like any habit. If you cook at home consistently it just becomes easier, quicker, and more fun. But cooking and food are also all about sharing. I’ve shared a lot of my cooking adventures during quarantine on Instagram – and you may have seen the recipe for the only cake I’m baking while we stay at home.

Today I have a deliciously easy summer salad recipe for you. You can throw it together in no time and it’s a perfect complement to virtually any other dish – grilled chicken or fish, burgers, pork chops, pasta. It’s light and fresh and delicious on hot summer nights (or foggy ones as is most typical in San Francisco this time of year). I hope you enjoy it as much as I do!

Sugar Snap Pea and Fava Salad with Buffalo Mozzarella
adapted from Cook Beautiful by Athena Calderone

Ingredients:
2C sugar snap peas, trimmed and blanched
1.5C fava beans shelled and blanched
Thinly sliced spring onion or shallot (I had a shallot on hand)
Fresh mint, roughly torn
Fresh basil, roughly torn
1 lemon, zest and juice
1.5T champagne or white wine vinegar
Olive Oil
1 Ball buffalo mozzarella
Flaky sea salt and pepper

Directions: Toss together the sugar snap peas, fava beans, mint, basil. Feel free to toss in any other greens you might like – arugula for spice, spinach for sweetness. Whisk together a quick dressing with thinly sliced shallot, champagne vinegar, lemon juice, olive oil and salt. Toss to coat the salad with dressing, tear mozzarella into chunks and scatter through. Sprinkle with lemon zest, a touch more flaky sea salt and pepper before serving.

If you like the look of this salad here’s a link to the cookbook it came from. In fact, here are all the cookbooks I’ve been returning to during Shelter In Place.

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Simple Beautiful Food

Whole Food Cooking Every Day

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photography by seth smoot

11 Meals that Only Need One Bowl

Entertaining

We all know that as life gets busy it can be really easy to skip a home-cooked meal. From Postmates to drive-throughs there are a million ways to get a quick bite. But you sacrifice so much when you take the easy way out. It costs way more money and usually is way worse for your health. So even as I’ve been swamped with projects of late, I’m staying committed to eating at home. How? Enter the one-bowl meal. A one-bowl meal is the perfect busy person solution. You just make sure your refrigerator (and pantry!) are crammed with ingredients, make sure your spice cabinet is stocked and you can reach in and whip up any one of these bowls for virtually any meal. They’re really all-day friendly. I recently made this delicious bowl that’s now on heavy rotation, but I’m also constantly pinning new ideas. The following 11 one-bowl meals are on the top of my must-make list for the rest of the month. I’m confident these will keep me and the fam well-fed until May.

For all the avocado toast lovers out there, why not eat it in bowl form?! This salad combines some yummy bread chunks with avocado, but adds pickled shallots, toasted seeds and feta. Definitely next level. I’m all over it. The recipe is here.

When in doubt, put an egg on it. That is my mantra when it comes to one-bowl meals. When it’s a Turkish egg drizzled in a spicy butter sauce I’m jumping for joy. This bowl is in the detox vein but gives you some full-fat goodness that will keep you satiated for hours. She’s real purdy too. The recipe is right here.

Seeds toasted with Tumeric give this chickpea salad a hearty, Moroccan vibe. I’m into it.

This recipe for overnight oats is one part breakfast, one part lunch. Yes, it’s foundation is oats – traditional breakfast fare, but the addition of miso-braised kale and scallions and furikake season takes it to a savory place that’s perfect for lunch. But then you also add a soft boiled egg so really, I think this dish is one of those any-meal types. Regardless its beautifully delicious and possibly want I’m going to make tonight! Deets are here.

Bowl recipes typically include super ingredients and this one features a motherlode. Quinoa, kale, spinach avocado, almonds, coconut oil, sprouts and of course an egg. They call it a Green breakfast bowl, but this just might be what I’m having for dinner tonight!

This salad recipe had me at halloumi cheese. Have you ever had it? It’s this kinda soft, kinda firm squicky greek cheese and I.love.it. Fried halloumi combined with lentils, cucumber, and some charred tomatoes sounds like the perfect combo to me.

Smoothies are a no-brainer for breakfast, but if you want to take a little more time to slow down, set some intentions, or simply scroll Instagram for a few minutes, a smoothie bowl is a perfect solution. A smoothie bowl lets you add all kinds of favorite toppings. You’d be amazed how much more mindful you are when you actually have to chew. Check out this recipe from the Apt34 archives right here.

I love any recipe that includes smoked salmon but when you add dukkah – my favorite spice blend du jour – things get really delicious. This is the perfect dinner salad idea. Hearty, flavorful and pretty too.

Sweet spring carrots are now popping up everywhere. This lovely carrot ribbon salad with orange tahini dressing would be the perfect light lunch. Get the recipe here.

Have you ever seen a prettier smoothie bowl? I love the idea of dressing up a green smoothie with toasted seeds, berries, kiwi and mint. I’m confident mine won’t look as gorgeous as Gather & Feast’s, but I’m ok with that.

Chickpeas are a reoccurring star of these bowls, but it makes sense – they’re just so versatile. Packed with both fiber and protein chickpeas take on virtually any flavor profile you assign them. This Moroccan spiced chickpea bowl adds garlic, chili powder, cumin, turmeric and garam marsala for Moroccan flare. Cucumber and good greek yogurt counterbalance with some coolness. And the combo is just delicious.

For even more easy healthy recipe ideas, CLICK HERE.

Recipe: Healthy Mushroom Spinach Egg Skillet

Entertaining

As my son about to turn three, it’s an obvious time to reflect on how I’m doing after three years of motherhood. Emotionally, mentally, physically. Because being a mama is the freight train that everyone can warn you is coming, but you have no idea what that means until you feel the full impact. And of course, we’re constantly bombarded with “the look how she bounced back in six weeks” narrative. Puh-lease. But there are a lot of things mothers can do to help take care of themselves which is why I’m thrilled to be partnering with Atkins to share a healthy recipe from their new lifestyle book, Atkins: Eat Right, Not Less.

I’m the first to say I did not bounce back from having a baby in six weeks. Nor six months. And if I’m honest even after nearly three years, I’m still very much a work in progress. And I was incredibly healthy and fit going into motherhood. But I do not feel like I have a fully functional, fit and ultra-healthy post-partum body – not the one I had when I became pregnant. But I’m determined to do something about it. While I’ve upped my fitness regime some, I know ultimate health comes from what you put in your body. I’ve been documenting my attempts to return to the kitchen of late. But I’m particularly excited to have a book like Atkins: Eat Right, Not Less as its packed with really delicious, and importantly for this busy, tired mom, really quick recipes that are low carb, low sugar and packed with healthy vegetables – just in time for spring.

As I flipped through the lifestyle book, a ton of recipes jumped out at me. Cauliflower Bisque, Green Goddess Salad with Shrimp & Lemon Tahini Dressing and Chipotle Lime Zucchini Crisps sound particularly good. But I stopped at the Mushroom Spinach Egg Skillet because a) I already had every single ingredient in my fridge, b) I love recipes that I would gladly eat for breakfast, lunch or dinner and c) I am a sucker for a one pot meal.

This dish delivered on its promise. It was super easy to make, packed with great flavor and totally guilt free. I would only maybe add a little sriracha for an extra kick. I know that if I focus on these nutrient-rich, low-carb recipes and put my beloved pasta on hiatus, I can get back the vibrant, healthy body I still miss. Or at least I can have a lot of delicious fun trying! Keep scrolling for the complete recipe below.

RECIPE: Mushroom Spinach Egg Skillet

Ingredients
Olive Oil spray
1lb baby spinach or spinach leaves, chopped
1lb button or cremini mushrooms, thinly sliced
1/2 small yellow onion, finely chopped
3 small garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
¼ teaspoon freshly ground nutmeg
1/3 cup heavy cream
4 large eggs
1/4 cup grated Parmesan cheese

Directions

Coat a large skillet with olive oil (spray if you have it) and place over high heat. Wilt the spinach in batches (I also added kale to my version to beef up the chewiness of the dish) cooking each batch 1-2 minutes and transferring to a bowl as you work. Coat the skillet with the olive oil spray again and add the mushrooms, onion, garlic, salt, pepper and nutmeg.

Cook 4-5 minutes, stirring often until the mushrooms and onions soften. Return the greens to the skillet and stir well. Turn the heat to low, and stir in the cream.

Using a wooden spoon, make four wells in the vegetable mixture to hold the eggs. Crack the eggs into the wells, and cover. Cook on low for 3-4 minutes. Sprinkle with the cheese and cover, cooking for another minute or two until the cheese is melted and the egg whites are cooked through.

Spoon out an egg and the veggie mixture its nestled in and serve in a soup plate. Repeat with the remaining eggs and enjoy!

For our archive of healthy recipes, CLICK HERE.

For more of my experience with motherhood, CLICK HERE.

This is a sponsored conversation written by me on behalf of Atkins. The opinions and text are all mine. All thoughts and opinions are 100% my own. Thanks for supporting collaborations we’re excited about and that have kept Apt34’s doors open.

Soup to Warm the Soul & Detox the Body

Recipes

Back in the day, what I like to call my PK period (pk= pre-kid), I was huge on the new year’s cleanse craze. Be it the Goop cleanse, the Food & Wine cleanse, Whole 30, paleo, juicing – if there’s a clean eating trend, I’ve tried pretty much all them. Fast forward to today, and I’m happy if I just get a chance to eat during the day. That being said, I have been making a concerted effort to get back in the kitchen and away from my food delivery apps. Which brings me to my first recipe post of 2018.

Cooking for me these days requires three things: ease, speed and family friendliness. Thankfully, this amazing soup meets all three criteria. There is no time for massive meal planning, hours prepping all these “clean” recipes with crazy ingredients and certainly no dry January. I need some wine to look forward to in the evenings! But this soup contains only five ingredients (plus spices) – all of them I already had in my pantry or fridge – and took less than 30 minutes to make. This soup is creamy and filling without a spot of dairy or a lick of gluten. It has a touch of heat courtesy of cayenne. Seriously, you’re going to love it.

DETOX CARROT LENTIL SOUP
(adapted from tone it up)

Ingredients
1 T olive oil
1 yellow large yellow onion (or two small)
3 cups carrots, chopped
1 cup red lentils
1-inch ginger, peeled and diced
1 tsp. cumin
½ tsp. coriander
⅛ tsp. cayenne
5 cups vegetable broth
Salt & pepper to taste
Dukkah spice blend for garnish

Directions
Warm olive oil in a large pot over medium heat and add onions. Sauté for 3-5 minutes being careful to stir regularly so they turn translucent but don’t brown. Add carrots, lentils, spices, and salt. Saute for 1 minute until fragrant. Add broth and bring to a boil, then reduce to a simmer and cover. Let cook for 20 minutes. Carefully pour into a blender (or use an immersion blender – my fave) and blend on low until smooth. Spoon into bowls and top with Dukkah – a traditional middle eastern nut, seed & spice blend that adds a deliciously warm savory flavor.

If you are looking to add some more “clean” recipes to your repertoire, you might like the following:

My favorite pseudo-pasta recipe

Homemade udon

Homemade pho

A crazy satisfying salad

And another one

Three (healthy!) sauces that make anything taste better

An (almost) guilt-free dessert

Any go-to recipes that you and your body love??

How to Cook Healthy at Home

Entertaining

This post is in partnership with Macys. All thoughts and opinions are 100% my own. Thanks for supporting collaborations I’m excited about and that have kept Apartment 34’s doors open.

Now that fall is officially here, I’m sure your brain, like mine, as turned to all things cozy. And while that means piling on chunky sweaters and snuggly throws, it does not have to mean piling on unhealthy food. While summer is typically the “healthy eating” season, this fall I want to stay on the wellness train.

One easy place to do that is in the kitchen, so this month I’ve partnered with Macys to get the tools to eat clean and healthy at home. I’ve finally found my rhythm in the kitchen post-baby (it only took 2.5 years), but it feels so nice to be cooking again. I’ve been working on some week-night dinners that both my kiddo and the grownups can love and I’ve landed on a winner that I wanted to share with you. Keep scrolling to check out the recipe – and some more peeks at my finished kitchen!

Macy’s has the best tools to create creative, healthy meals every day. I recently snagged KitchenAid’s new Spiralizer, and I’m obsessed. I now have my eye on the vegetable sheet cutter, food processor, and the slicer/ shredder attachments to make the work quick and easy with an all-in-1 machine. It’s also helpful when cooking is both good for you and aesthetically pleasing. Cuisinart has every type of tool to outfit your kitchen to be a healthy mecca, but I’m particularly loving the new Cuisinart cookware sets with rose gold hardware. I now have my eye on some J.A. Henckels ceramic cookware set to help whip up any healthy meal I desire – the naturally nonstick surface cuts down on the need for excessive oil or butter. I also just saw that Crux has introduced a new Air Frier to create healthy fries or veggie chips – I’ve never tried that before but it could be perfect for a fall party.

But when it comes to weeknight dinner recipes, I want to achieve three goals: making something quick, make something healthy, make something delicious. While I’m a massive pasta lover, I’m going to try to keep my carbs to a minimum fall while also plotting ways to sneak veggies into a toddler’s diet. I think I’ve created a total win-win – a pesto “pasta” made from Zuchinni noodles with chickpeas for added protein and Ricotta Salata for a yummy salty touch. The toddler gobbles it up (especially impressed by the extra long zucchini noodles) and the husband loves it just as much. Better yet, it takes no more than 30 minutes to make. Final bonus: this recipe is also gluten-free. Continue to scroll to see how it all comes together!

RECIPE: Parsley Pesto Zoodles with Chickpeas and Ricotta Salata

Ingredients
Bunch of Zucchini Noodles (4-6 zucchini’s worth, depending on size)
Parsley-arugula pesto (see below for recipe)
Chickpeas
Ricotta salata
Lemon
Olive oil
Salt

Step 1: Make your Zoodles. This is super easy to do via the KitchenAid mixer instructions and their handy-dandy online videos at KitchenAid.com/quickstart

Step 2: Drain, rinse and soak your chickpeas. Pro-tip: remove the chickpea skins before sautéing, otherwise, they won’t crisp up.

Step 3: Bring a large pot of salted water to a boil. Blanche your zoodles, retaining a bit of the water from the pot, drain noodles and set aside.

Step 4: Heat 3 tbsp olive oil in a large pan over medium-high heat.

Step 5: Once hot, add chickpeas to the pan with the oil with a big pinch of salt. Stir to coat. Cook, tossing occasionally, until the chickpeas are just crispy, about 6 minutes.

Step 6: Lower the heat to medium-low, and add the blanched zoodles to the pan along with a good-sized blob of pesto and a bit of reserved pasta water. Toss until the zoodles are coated with pesto, then add one more pinch of salt and a squeeze of lemon juice. Toss once more, and adjust lemon juice and salt as needed.

To serve, plate your zoodles and serve with shredded or sliced ricotta salata over top.

RECIPE: Parsley Pesto

Ingredients

1 bunch Italian parsley
2-3 cloves garlic
1/2 C toasted almonds
1C parmesan cheese, grated
lemon
olive oil
Salt
Pepper

Step 1: Toast your almonds in a pan over low heat. Watch them closely to ensure they do not burn.

Step 2: Add parsley, garlic, almonds, grated parmesan, a pinch of salt and a bit of pepper to a food processor. Pulse until fine.

Step 3: Add a squeeze of lemon juice and then slowly add the olive oil as the food processor spins until you have a nice paste. Adjust seasonings to fit your taste.

(or if you’re feeling industrial you can use a mortar & pestle)

original photography for apartment 34 by andrea posadas

This post is in partnership with Macys. All thoughts and opinions are 100% my own. Thanks for supporting collaborations I’m excited about and that have kept Apartment 34’s doors open.

9 Healthy Ice Cream Recipes to Try Before Summer’s End

Entertaining

It wouldn’t be summer without a sweet treat or two, but there’s no need to totally throw your healthy eating habits out the window. There are so many spins on healthy ice cream these days; made with soaked cashews and coconut milk, sweetened with the natural, unprocessed sugars from dates or honey. These alternatives take just a bit of the sinfulness out ice cream without sacrificing taste. Or so they say. I definitely want to give one (or six!) of these healthy ice cream recipes a try before we bid summer farewell (tear).

Take this Sea Salt Caramel Coconut ice cream. It’s got a natural date caramel swirl – you can add bourbon – and it’s only sweetened with maple syrup. Get in my belly!

This amaze-balls looking chocolate ice cream is made with sweet potato. Yes, you read that right! And has no added sugar. As in zero, nada, zip. Which is why this might just top my must try this week list – just because it looks almost too good to be true.

This Cinnamon Roll ice cream doesn’t even require an ice cream maker. Just cashew butter, dates, a bit of almond milk and an overnight stay in the freezer.

This Toasted Almond Coconut ice cream recipe forgoes the cashew option for a combo of almond and coconut milks. But since those are two flavors I love, I have no quarrel with that.

This Chai Ice Cream uses actual chai tea to impart its flavor. You can make it vegan by sweetening with maple syrup (the other option being honey which I actually didn’t realize wasn’t considered vegan….)

If the ice cream is made of cashews, but also has cookie dough, that means you can still have two servings, right?!

This Vegan Coconut Blueberry option uses coconut oil. Color me intrigued. And hungry.

Fresh summer berries are my jam – especially when they’re jammed into ice cream! This Raspberry Ripple Coconut ice cream recipe uses the soaked cashews ice cream base with mashed raspberries and sounds as picture perfect as it looks.

This yummy looking Coconut Honey ice cream only has six ingredients! It might not be light on fat (hello coconut cream), but it sounds dang good.

There are so many mouth watering options on this list, it’s a little hard to know where to start, but I’ve decided I’m going to pick one and give it a go this week. I’ll be sure to share all the behind the scene and my final taste test on my Instagram story. Because maybe, just maybe, we can, in fact, have our ice cream and eat it too.

For more of my favorite dessert recipes, CLICK HERE.

Easy Spring Side Dish

Entertaining

April is here, Easter is around the corner and I’m actually excited to get in the kitchen and cook! All I want to eat right now are light, colorful, flavor-packed dishes. Well, this gorgeous carrot recipe certainly meets all those criteria.

I had the pleasure of meeting cookbook author and OG blogger Sarah Britton at a recent book signing event in San Francisco. Her latest book, Naturally Nourished, puts a mouth watering spin on clean eating. Ingredients like coconut oil add deep flavor while keeping things light. For this lovely little dish, young carrots are roasted to bring out their sweetness, but brightened with fresh dill and lightly toasted pistachios. It’s the perfect dish to serve a crowd at lunch, serve as a savory veggie at Easter brunch or as a delicious dinner side. It’s also just real purdy.

BROWN BUTTER CARROTS WITH PISTACHIOS
(recipe from Naturally Nourished by Sarah Britton)

Ingredients
14 young carrots
2t coconut oil
fine sea salt
2T unsalted butter
1 shallot, finely diced
1/2t Dijon mustard
1 1/2t apple cider vinegar
1T Pistachios, lightly toasted and chopped
handful fresh dill

Directions
Preheat oven to 400 degrees F. Scrub carrots and trim all but 1in off the tops. Rub each carrot with a little coconut oil and place on rimmed baking sheet. Season with salt and roast until carrots are tender and a bit blistered.

As the carrots roast, prep the dressing. Start by melting butter in a small skillet over medium heat. Add the shallot and swirl pan over the heat until the butter starts to brown, 5 to 7 minutes. Once browned, pour in a bowl (or jar) and mix in the mustard, vinegar and pinch of salt. Blend well.

Remove the carrots from the oven and place on a serving platter. Pour dressing over top and garnish with dill and pistachios. Serve immediately – you don’t want to let this dish cool.

For more fresh recipe ideas CLICK HERE.

Tasty Tuesday: Simple Roasted Salsa Recipe

Entertaining

While I’m a little sad to see summer go, there’s something about so comforting about fall. After the summer’s calling to constantly wander, spending an afternoon cozied up on the couch feels refreshing. And we all know couch-hanging must be accompanied by appropriate snacks! Thankfully, tomatoes and jalapenos are overflowing at the farmer’s market and Maia is back with a homemade salsa recipe. It’s super easy and helps me with my goal of breaking in our new kitchen. Here’s to plenty of couch surfing this season!

With the last days of summer upon us I’m savoring all my favorite summer flavors. This salsa is the epitome of late summer get togethers. And it’s so simple to make, I can whip up a batch, straight from the garden (or farmer’s market) right now. This year, my plan is to make some big batches and freeze the extra for a little taste of summer in the middle of winter. That is if I can keep myself from just eating it all up right away!

RECIPE: SIMPLE ROASTED SALSA
Ingredients

5-6 medium tomatoes
1 large onion
1-2 Jalapenos
2-3 Cloves of garlic (unpeeled)
Juice of 1 lime
Small bunch of cilantro
Salt
agave (optional)

Instructions
1. Preheat your oven to 400 degrees.
2. Wash and dry the tomatoes & jalapenos
3. Cut the tomatoes and onions in quarters
4. Place tomatoes, onions, jalapenos and garlic on a cookie sheet and bake in oven for 45-55 minutes. Until tomatoes are splitting and juicy and all veggies are a little dark and blistered on top.
5. Let cool
6. Add all veggies to a blender and blend together. Add lime juice, cilantro and salt to taste.
7. If you’re tomatoes weren’t very sweet you can add a smidgen of agave.

Be sure to check out the rest of Maia’s farmer’s market fresh recipes RIGHT HERE and the archive of my favorite fall recipes HERE.

Happy snacking!

original photography & recipe by maia mcdonald smith

Tasty Tuesday: Simply Perfect Summer Chicken Salad

Entertaining

I love to cook. It’s always been the way I relax, unwind and enjoy my evenings. But since having the tiny human, the entire cooking process has gone out the window. Meal planning, grocery shopping, recipe finding – it’s all seemed too overwhelming, even 15 months in.

But thankfully, we live in 2016 and there’s an app for that. Those dinner-in-a-box services seem to be proliferating every day and I can see why. They’re genius. Delicious easy recipes with all the ingredients – often organic – ready to go, pre-measured and laid out for you – yes, I’m signing up immediately, especially when I get things like this awesome chicken salad recipe.

Case in point, Marley Spoon. Marley Spoon has upped the meal-in-a-box ante by coming together with the master – Miss Martha Stewart herself – to bring some of Martha’s most tried and true recipes and smart cooking techniques neatly packaged and ready for you to whip up at home. Designed with easy weeknight cooking in mind, recipes reflect Martha’s love for seasonal ingredients and delicious flavors. I love that they select organic and sustainable whenever possible.

I recently gave this chicken salad recipe a go. I hadn’t cooked with sumac before, though I’ve been hearing about the middle eastern spice for awhile. I just haven’t been sure how to use it. In this case, you marinate your chicken in a sumac based glaze. Verdict? Totally delicious!

This dish is light and flavor packed but filling enough that it’s perfect for a weeknight dinner. I’m just thrilled I can finally break in my dream kitchen – I designed it to be used after all!

Sumac Grilled Chicken with Israeli Couscous Salad

Cooking time: 30 minutes

Ingredients

2 lemons
2 tsp sumac (0.2 oz)
2, 6oz boneless skinless chicken breast
2 Tbsp honey (1 oz)
1 cup pearl couscous (4.7 oz)
1⁄4 cup roasted unsalted almonds (1 oz)
1⁄4 oz fresh mint
1⁄4 oz fresh parsley
1⁄4 cup dried cranberries (1 oz)
2 oz baby arugula
olive oil
coarse salt
freshly ground black pepper

Directions

Marinate chicken, Juice 1⁄2 of a lemon into a large bowl and whisk in sumac and 1 tablespoon oil. Use a sharp knife to lightly score chicken at 1⁄2inch intervals. Add chicken to bowl, season with salt and pepper and mix to coat, rubbing marinade into chicken.

Make dressing

Bring a medium saucepan of salted water to a boil over high heat. Zest 1 lemon over a small bowl and add remaining 11⁄2 lemon juice. Whisk in honey and 3 tablespoons oil; season to taste with salt and pepper.

Cook couscous

Add couscous to boiling water and cook until al dente, 6–7 minutes. Drain and transfer to a large bowl. Drizzle with half of dressing and toss to combine.

Cook chicken

Preheat a grill, grill pan, or broiler with rack 6inches from heat source. Place chicken on the grill or grill pan and grill (or place on a rimmed baking sheet and broil) until cooked through, about 6 minutes per side. Remove, cover loosely with foil, and set aside to rest for 5 mins. Slice on the bias.

Prep almonds & herbs and coarsely chop almonds. Pick parsley and mint leaves from stems.

Finish & serve in a bowl with couscous, add arugula, cranberries, almonds, parsley, and mint leaves. Season with salt and pepper and toss well to combine. Divide between plates and top with sliced chicken. Serve drizzled with remaining dressing.

Enjoy!

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